Appalachian Apple Butter

From West Virginia down to Kentucky, the mountain tradition of making apple butter in the fall dates back at least to the late eighteenth century, when the condiment was prepared out of doors in large black iron kettles. Today, the Pennsylvania Dutch lay claim to apple butter as a commercial specialty, but I’ve yet to sample a jar of theirs that can compare with the silky smooth, perfectly spiced, homemade examples I’ve had deep in the Southern Appalachians. And, by the way, the folks in Mississippi, for some reason, also seem to know a thing or two about what constitutes superior apple butter. One secret to their success is long, slow simmering over very low heat. Apple butter is good spread on any breads including pancakes, waffles, and even coffee cake.

MAKES: about six 1⁄2-pint jars

INGREDIENTS:

• 6 pounds unpeeled Granny Smith apples, cored and cut into eighths
• 3 cups apple cider
• 3 cups firmly packed light brown sugar
• 1 teaspoon ground cinnamon
• 1⁄2 teaspoon ground cloves
• 1⁄2 teaspoon allspice
• 1⁄4 teaspoon salt

INSTRUCTIONS:

1. In a large stainless-steel or enameled pot, combine the apples and cider.
2. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for about 45 minutes, or until the apples are mushy. Stir occasionally to prevent sticking.
3. Drain the cooked apples and either process them into a purée using a food processor or mash them with a potato masher until they are very smooth.
4. Transfer the soft pulp to another stainless-steel or enameled pot.
5. Add the brown sugar, ground cinnamon, ground cloves, allspice, and salt to the pot with the apple pulp. Stir well to combine.
6. Simmer the mixture slowly over very low heat, uncovered, until it thickens to your desired consistency. This usually takes about 1 to 1 1/2 hours. Stir often during this process.
7. Remove the pot from the heat and prepare sterilized 1/2-pint jars.
8. Ladle the apple butter into the sterilized jars, leaving about 1/4 inch of space from the tops.
9. Seal the jars tightly and store them at room temperature for approximately 1 month before serving.

SERVING OPTIONS:

Appalachian apple butter is a delicious and versatile spread made by slow-cooking apples with sugar and spices until it becomes thick, smooth, and flavorful. It has a rich, caramelized apple taste and is often enjoyed on its own or used as a condiment or ingredient in various dishes. Here are some serving suggestions for Appalachian apple butter:

• Toast or Biscuits: Spread apple butter on warm toast, English muffins, or freshly baked biscuits for a sweet and tangy breakfast treat.
• Pancakes and Waffles: Use apple butter as a topping for pancakes or waffles, adding a delightful fruity twist to your morning stack.
• Yogurt or Oatmeal: Swirl apple butter into plain yogurt or oatmeal to add natural sweetness and a burst of apple flavor. It makes a delicious and wholesome addition to your breakfast routine.
• Cheese Pairing: Serve apple butter alongside a cheese platter as a condiment or accompaniment. It pairs particularly well with sharp cheddar, Gouda, or brie.
• Sandwiches: Spread apple butter on bread or use it as a filling in sandwiches for a sweet and savory contrast. It works well with roasted turkey or ham, and you can also add some cheese or lettuce for extra texture.

Remember to store apple butter in the refrigerator after opening. Its rich and sweet flavor makes it a versatile ingredient that can enhance both sweet and savory dishes. Enjoy the taste of Appalachian apple butter in your favorite culinary creations!