INDIANAPOLIS (WISH) – Here is a recipe given to Annessa’s family by a dear friend over 40 years ago. It makes the flavors of apples shine, as well as their vitamins!
- 12-14 tart apples: Jonathan, Winesap or Pink Rome
- 2 cups of apple or cider juice
- For 2 cups of cooked fruit:
- 1 cup of sugar
- 1 teaspoon of cinnamon
- half a teaspoon allspice
- half a teaspoon of cloves
- Wash, quarter and core the apples, but do not peel them. Pores and skin contain vitamins that you don’t need to lose.
- Combine apples and juice in a large pot on the stovetop until the fruit is tender.
- Put in a blender, measure the cooked apples and return to the pot on the stove.
- For each pint (2 cups) of cooked fruit, add little: 1 cup of sugar, 1 teaspoon of cinnamon, ½ teaspoon of chili and ½ teaspoon of cloves.
- Stir effectively, cover and cook dinner until bubbly. Reduce heat and simmer until thickened, stirring generally. Let the apple butter cool before putting it in jars.
Now we have understood to regulate the seasonings according to our tastes and the acidity of the apples. Personally, we don’t need it too much as it will likely cover the opposite flavors. Cloves could be somehow overwhelming, if not adjusted meticulously. It’s best to have less of what you want for flavor so that you can possibly change it later. An alternative choice is to use a progressive cooker.
Our custom is to go to apple orchards in the mountains of North Georgia in October and prepare apple butter before Thanksgiving to give to family and friends for the holiday season, which is why we always duplicate the recipe.
Stan and Patty Wenck