So… I had all these gorgeous apples and was craving some apple butter. I hadn’t made apple butter before but thought, I make other preserves so how hard could it be, right?
I cut a mix of gala, granny smiths and green dragon apples. (You need to look for these because they are delicious!) I loved the idea of a mix of different apple flavors. (By the way, when you are making jams, don’t be afraid to ask your famers market vendor for their ‘ugly’ fruit. Many times you’ll get a huge discount on fruit that is considered unsellable due to blemishes or being misshapen. But these are perfect for preserves because really… who cares what it looks like. They still taste great!)
Ok, so… this first attempt at Apple Butter didn’t work out. I almost called this recipe Apple Butter-ish! But guess what? I made a kick ass Apple Jam! It is delicious and I’ve had to pace myself when eating it. I’m not embarrassed to tell you when something goes a bit haywire, but as Julia Child famously said, “No matter what happens in the kitchen, never apologize!” So without further ado, please enjoy my Apple Jam recipe.
Peel, core and slice your apples…
Combine apples and water and bring to a boil. Reduce heat and simmer for approx. 30 minutes, or until apples are soft. Transfer the apples to a food processor and puree.
Place apple puree in a saucepan and add the sugar, cinnamon and cloves. Stirring frequently, bring to a boil, then reduce heat, still stirring, until mixture thickens and holds it’s shape on a spoon (or do the frozen plate method).
Ladle into hot jars, leaving 1/4″ headspace. Remove air bubbles, add more jam if necessary, wipe rim, and add lid. Place in canner and process for 10 minutes in the water bath. (Wait 5 minutes before removing the jars from the canner.)
My current cheese obsession is Manchego, and this pairs so beautifully with the apple jam. This has been my go to breakfast/snack since I made the jam.
I will still try my hand at apple butter, but until then, I am thoroughly enjoying this delicious apple jam and will be sad when I scrape the last bit from the last jar. But, of course, I do know how to make more now!