I love the holidays, I get to bake and make homemade butters and jams, all sorts of goodies. Last night I actually made my very first pecan pie and I gotta tell ya, I even impressed myself!!! There is only three of us in my family and as of this morning, there is only one piece of pie left. I only had one tiny piece last night to try it. I think my boys approved for sure! I’ll be putting that recipe up real soon so keep stopping back to check out all of my holiday baking goodie recipes.
6 Honey Crisp Apples
6 Gala Apples
2/3 Cup Sugar
1 Cup Brown Sugar
2 tsp. Ground Cinnamon
1/4 tsp. Ground Allspice
1/4 tsp. Nutmeg
Peel, core and dice all of the apples, place in a large 6 quart heavy bottomed pot. Note: Since it’s going to take you a little while to do all of your apples, after every couple of apples sprinkle them with some lemon juice. This will help prevent them from turning brown to quickly.
Place the pot of diced apples on medium heat. Add the sugar, brown sugar, cinnamon, allspice and nutmeg. Give it a good stir, put the lid on it and wait for it to start bubbling. Stirring occasionally but keep the lid on. Once it comes to a low boil, stir more often making sure not to burn the bottom. Now you can keep the lid halfway off the pot to let the steam out. Continue cooking for 20 – 30 minutes or until the apples are smooshy tender and just about all of the liquid has evaporated from the pan.
Now, place your cooked apples I a food processor or Ninja, which is what I use, and pulse it a good 6 to 8 time. You want your apple butter to be smooth but not to much like baby food so keep an eye on it! Your pulsing finger could be heavier than mine. LOL
Now you can pour your apple butter into prepared jars, if you are going to can them, which is what I do. Or, just put it in an airtight container, let it cool on the counter then refrigerate for up to 4 weeks.
But, like I started to say, if you’re going to can them, make sure you give them a good water bath of 15 minutes. Being up in the mountains they need more time in the tub. LOL Take them out of their bath, set them on a dry towel and wait for the lovely popping sound of each jar which lets you know it has finally gotten to the last step in its canning process. It’s now safely sealed! Self life, if you keep them in a cool, dark cabinet is 12 months. Once opened they do need to be refrigerated and they will last about 4 to 5 weeks, that’s if someone hasn’t gobbled them up before then.
This recipe made nine 4 oz. jars. Perfect for Christmas gift giving. Just sayin… 🙂