The cooler temperatures and shorter days can only mean one thing…FALL is HERE! Which means apples and pumpkins are available for picking, eating, and cooking!
Growing up and living in apple country is a wonderful place to be this time of year. When an apple farmer offers you FREE apples, you say YES!
So, what’s a girl to do with a half bushel of apples?!? Make apple butter!
This is absolutely the easiest recipe you will ever find for apple butter. Canning simplified, or I couldn’t do it!
If you do not have an apple-peeler-corer-slicer (like the one seen in the pic below), I highly recommend getting one before tackling a large basket of apples. You will work much quicker, and the slices are perfect for this recipe.
STEP 1: Peel, core, and slice apples. (Rome apples are recommended. Don’t really know why except that’s what my mom has always used…good cooking apple!) With this gadget only a thin layer of peeling is removed. Core comes out clean. Accordion style apple slices are ready for cooking. Of course you can do this by hand, just slice as thin as possible for even cooking.
*Special Note: DO NOT ADD ANY WATER (Apples are moist enough…trust me!)
STEP 6 : Spoon your HOT apple butter into HOT jars and seal with HOT lids & rings.
Let sit and cool until the jars SEAL. **If you can press the top of the lid and it makes a “popping” sound, then it’s NOT sealed. In this case just refrigerate and eat later.
*Sealed jars will last for at least a couple of years, but that’s never been the case in my house…we eat it all within the year! 🙂
*What you see here: For me this made 12 pint jars, 1 jelly jar, and then a small Tupperware container of apple butter that wouldn’t complete a full jar, so we’re eating that now!