I have 2 apple trees in my yard that I planted to honor my beloved first chocolate lab, Ralph.
Ralph loved to eat apples — core and all.
We invited friends over for a apple picking party and filled many baskets with the delicious fruit.
I made my apple crumble and now I’m trying my hand at apple butter.
6 pounds tart apples, peeled, cored and sliced
2 cups apple juice
1/2 cup apple cider vinegar
1 tablespoon ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon ground cloves
In large pot cook apples in cider and apple juice over moderate heat, stirring occasionally for
about 30 minutes or until soft.
Add remaining ingredients and cook mixture over very low heat, stirring occasionally for about
three hours or until very thick.
Either put in a container with a lid and refrigerate or spoon mixture into sterilized mason jars
leaving a little space at the top. Wipe rims and seal jars with the lids.
Immerse jars in a pot large enough to cover with water by two inches. Bring to a boil and cover
for 10 minutes. Transfer jars to a towel and let cool for at least 12 hours. Store in a dark, dry
place or enjoy right away.
Easy! Done! Enjoy!
Plan-it Vicki is the brainchild of Vicki Ross, an experienced Event Planner located in Avon, a suburb of Hartford, Connecticut. Vicki has created wonderful celebrations all over Connecticut, New York, and Massachusetts. She and her staff provide services for small, intimate dinner parties as well as weddings, and bar and bat mitzvahs.
For help with your next event contact Plan-it Vicki
- 6 pounds tart apples, peeled, cored and sliced
- 2 cups apple juice
- ½ cup apple cider vinegar
- 1 tablespoon ground cinnamon
- 1 teaspoon ground allspice
- ½ teaspoon ground cloves
- In large pot cook apples in cider and apple juice over moderate heat, stirring occasionally for about 30 minutes or until soft. Add remaining ingredients and cook mixture over very low heat, stirring occasionally for about three hours or until very thick. Either put in a container with a lid and refrigerate or spoon mixture into sterilized mason jars leaving a little space at the top. Wipe rims and seal jars with the lids. Immerse jars in a pot large enough to cover with water by two inches. Bring to a boil and cover for 10 minutes. Transfer jars to a towel and let cool for at least 12 hours.
- Store in a dark, dry place or enjoy right away.
