Homemade Apple Butter

I love homemade apple butter. It brings back warm, loving,memories of hot biscuits on Sunday morning at my grandmother Modear’s  breakfast table. Thinking about it is as comforting as big hugs. Over the years since leaving home, I have not found GOOD apple butter. Some didn’t even have that smooth texture much less the remembered taste. One day I saw a jar in the Polly’s Pies Restaurant. It looked right. I picked it up to give it a try and all the disappointing memories popped up. I decided to try making my own and put it back on the shelf. I searched for a recipe and found it in Fannie Farmer cookbook that I have owned for over 30 years.

I did make a few adjustments. I don’t typically use white sugar but I had about 1/2 cup left from a bag my daughter-in-law bought on her last visit. I supplemented with agave. I also added a red delicious apple to the granny smiths apples. I didn’t simmer until smooth because it took too long. I let it cool about 10 minutes and then put it in the blender. I blended it until smooth, less than a minute.

The results were just as I remembered. Warm, creamy, comforting and safe; all those taste and feelings of Sunday morning breakfast at Modear’s. I made biscuits and it was Hmmmmm good!

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4 lbs tart apples

 ∗I added a real sweet red delicious apple for added sweetness

2 cups cider, cider vinegar or water

∗I used water to cover the apples and 1 c apple cider vinegar


 ∗ I used 1/2 c sugar and 1/2 c of agave


2 tsps cinnamon

1 tsp  ground cloves

1/2 tsp allspice

Grated rind and juice of 1 lemon

  ∗ I used the whole lemon except seeds

Cut the apples into pieces without peeling or coring them. Put them in a pot, cover with the cider, vinegar, or water and cook until soft. Put through a sieve or food mill. Measure. Add 1/2 cup sugar for each cup of apple pulp. The whole mixture, add a dash of salt and the cinnamon, cloves, allspice, and lemon rind and juice. Cook, covered, over low hear until the sugar dissolves, taste and adjust the seasonings. Uncover and cook quickly, stirring constantly to prevent burning, until thick and smooth when a bit is spooned onto a cold plate. Pour into hot, sterilized jars and seal.


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