Apple Butter

Apples are Washington. And I love everything apple. I pick one variety for my apple butter, which is usually a tart variety, although I'll sometimes pick a sweeter more succulent variety as well. So far I've made: Melrose, Jonagored, Cripps Pink, Jonalicious single variety apple butters and gifted them all. If you can't get to an orchard or don't have a farmers market close by, you can alway pick up a bag of MacIntosh apples at your grocer.

Apple Butter

4lbs. apples (usually about 12 medium)

2 C apple cider (I make my own, or use Rockridge Farm's)

1.5 C brown sugar, or to taste

1T ground cinnamon

1 t ground ginger

1/2 t ground cloves

1/2 t ground allspice

Wash and quarter the apples (removing seeds), but do not peel or core them. Place into a large pot with cider and cook until soft, which is about 45 minutes. Press through a strainer, food mill or cheesecloth. Return puree to the pot and stir in remaining ingredients. Stirring occasionally, simmer over low heat for about 2 hours. I usually taste after 1 hour, many times doubling my spices. But those four spices are my favorite, you might not be so inclined. I pour the mixtures into glass jam jars and seal with a hot water bath, or use my favorite bail lid jar if I'm planning on using it immediately (like in quick or yeast breads).