October’s Apple Butter: an october harvest
Somehow we’re here. Here in October, one of my more favorite months as the nights whisper to me of cooler + gloomier + cozier days to come. By the time October arrives, our fruit baring trees have mostly ripened and I can begin creating, baking and cooking. Perhaps all of the treats and recipes - like this apple butter- are not all that brings me closer to October, since of course we live seasonally by what we hunt and grow in any case. But perhaps my soul is rooted in all that is deep. Deep and rich like the colors of Autumn apples. As contrasted as the colors on a seckel pear. Moody and grey and hygge.
This apple butter is perfect for the emerging cold weather that here in California, seems to strike at breakfast and dinner.
Smearing this half desert half excuse to eat something sweet in the morning all over fresh warm bread, is a slice of tranquility and bliss that can only be met by paring with a quality cup of coffee.
WHAT IS APPLE BUTTER?
Apple butter sold in cute little farmers markets or large scale seasonal farms seem so mysterious and complicated - it’s not.
Apple butter is simple apple sauce simmered down until most all of the water contents is evaporated and the sauce becomes thick + pasty and dark.
What apple butter isn’t, is real butter
There is no dairy in apple butter at all to be exact, therefore can be considered vegan
If not preserving + canning for long time storage, I do like to add a few dollops of butter for extra creamy texture (personal opinion. Try it though)
INGREDIENCE
Apples 9 large (typically makes 1-2 jars) any apples will do, the more bitter the apple type, the more you may need to adjust the sugar in the recipe
Sugar 3/4 C - I prefer brown sugar dark. You can use light it will give it a more mild caramely taste. If you do not have brown sugar you can cut the sugar measurement in half and then add molasses
Should You Use Cider Or Water?
(1 C of either) Apple butter with a deep apple flavor intensity will call for Apple Cider (not vinegar) however, what is cider other than apples and water boiled down as well? I don’t typically go to the grocer often, and so I opted for water. You could make cider if you are not short on time, and incorporate it into the recipe
Spices - 1/4 tsp ground clove - 1 Tbsp ground cinnamon, 1/4 tsp salt, dash or more vanilla extract
Lemon juice (1 Tbsp) - to enhance + cut some sweetness
DIRECTIONS
Peel apples. Coring is optional
Add apples + spices + sugar + water or cider to a pot and bring to a boil, reduce heat to med/low stirring occasionally until apples are very soft and falling apart (between 30-60 minutes depending on how soft or ripe apples are)
Once apples are falling apart, use a hand blender or standing blender and blend until consistency is smooth
Continue to cook the now sauce on med/low until most all of the moister content is cooked out and the sauce turns a nice rich dark color
Color I noticed is not always a hard indicator depending on the variety of apple used. What is a fool proof sign is the moisture content. The sauce will be very thick almost pasty. To test the butter, smear with knife or spoon across a plate. If there is little to no moister in the smear, you are done.
Cream butter into jars and if preserving, seal right away in preheated jars - if consuming, let cool and seal to store in fridge.
Note to chef : I’ve learned when making fruit desserts to always double or triple the recipe. Why is this? Well, I find that I cannot stop tasting it consistently or spooning some of it out the entire time I am cooking. Guilty. I end up with less to can and well, everyone else is mad.
Do your self a favor. Just make more.
