Crispy Autumn Apples
Every autumn, we get a big box of apples, and truly, we can never get enough. If it were up to my children, they’d devour every last one within the first few days! But one of my favorite autumn traditions is setting aside a good portion of those apples to make a mess of apple butter for the season.
Apple butter has always been a favorite of mine, full of nostalgia and memories. I can still remember the first time I tried it, and I was hooked from the very first bite. There’s just something about that slow-cooked sweetness and warm autumn spices that feels like home.
One of my favorite ways to enjoy it is slathered over a fresh, hot biscuit or baked into a batch of apple cider donuts. But my newest favorite, shared with me by a dear friend, might just take the cake: apple butter on a turkey sandwich.
Hear me out… Fresh sourdough bread layered with a generous smear of apple butter, sliced turkey, Havarti cheese, thinly sliced apples, red onion, your favorite lettuce, and just a touch of mustard and mayo.
The combination of sweet, savory, creamy, and crisp is just so good. It’s the kind of simple, seasonal meal that makes you appreciate all the little things autumn brings to the table.
Now I’m curious, have you ever tried apple butter on a sandwich? And if you haven’t, will you give this one a try? 🍎
If you’re in search of a delicious apple butter recipe, I recommend this apple butter.
INGREDIENTS
4 pounds apples (about 12 to 16 medium)
2 cups water
4 cups sugar
2 teaspoons cinnamon
¼ teaspoon cloves
¼ cup bottled lemon juice
FIRST, PREP
Core and peel apples, if desired. Cut apples into quarters.
NEXT, TIME TO COOK!
Combine apples and water in a large saucepan. Cook apples at a simmer until soft. Purée mixture using an electric food strainer or food mill. Measure 2 quarts of apple pulp; return apple pulp to saucepan. Add sugar, bottled lemon juice, and spices, stirring until sugar dissolves. Cook at a gentle boil over medium heat until apple mixture is thick enough to mound on a spoon, stirring frequently to prevent sticking. If mixture becomes too thick, add a small amount of water or apple juice for desired consistency. Remove from heat..
NEXT, LET’S CAN IT!
Ladle hot apple butter into a hot jar leaving a ¼ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
Process 15 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.
