How to Make Apple Butter Recipe

(Page 3 of 3)

September/October 1973
By William T. Pryor 
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There are three ways to tell when the apple butter is done: [1] The sauce should taste sweeter than you like it to be (foods seem more sugary when they're hot than when they're cold). [2] It should have turned reddish-brown ... the redder the better. [3] It should have stopped "weeping": that is, the water should no longer separate from the pulp. The butter is not ready until all three of these requirements are met.

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When you've determined that the cooking is almost finished, mix a cup of cinnamon with a cup of sugar and blend them into the pot. Sprinkle in about three ounces of whole cloves. In another 15 minutes you should be ready to bottle the butter.

Any glass containers will do fine for bottling apple butter. The Douthits use everything from Mason to instant coffee jars. There's no need to sterilize the glasses, but they must be thoroughly scalded. Then refrigerate the apple butter, and begin using immediately.

Ladle the apple butter into the jars, sprinkle a little cinnamon on top for good measure, screw the lids on tightly and ... get ready! Your neighbors will probably have gotten t the word by that time and will already be truckin' on over to buy some of your genuine old-timey apple butter.

See also: 

* Autumn Apple Treats 
* What to Do With Windfall Apples
* Collect Windfall Apples
* One Man's Apples 
* Worm-Free Apples 
* Apples 
* Falling for Apples 
* And More! 

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