Oh my goodness, what a fantastic fall treat! Once you have made the apples into applesauce, this recipe is super easy – you just simmer it slowly for hours to concentrate the flavors and create this velvety smooth condiment. I just had it this morning with a homemade biscuit and country ham. I will admit that this is not a healthy breakfast, but the contrast of the sweet, tart and smooth apple butter with the super salty country ham on a warm, freshly-baked biscuit is such a treat on a cold Sunday morning.
Of course, there is more to the story concerning my love of apple butter. As it turns out, my great-grandfather on my father’s side was an apple farmer. Here is a picture of him in 1915 with his brother and another helper. I swear the picture is labeled – 1915 – “S.W. Hykes” (my great uncle), “E.S. Hykes” (my great grandfather – in the middle) and “John Adams (‘drunk’) helper” – Haha! Helen had a great sense of humor.
We all have copies of the ads below, most likely because the typo meant that they were not widely distributed.
My grandfather, Charles Hykes, was a farmer himself – potatoes mostly, but also some of everything. He was incredibly strong. Hilary, John & I would be mesmerized as children watching him pull a turnip right from the dirt, brush it off, and then break it in half with his bare hands. Of course, apples were even easier for him. I am pretty sure John can do it with apples, but I can not. Here is a photo of him by his house on Susquehanna Trail in York, PA, with the Hykes Produce truck. I do not know the correct date for this, but it reminds me of my childhood for sure. Behind that truck on the porch was a working well, which we found fascinating when we could pump it and get cold water to drink from the metal mug that hung there. When I see that house, I can literally smell the wonderful cooking aromas inside, but also the most unique smell in the garage where there were antique cars and every farm and kitchen implement you ever imagined in existence hung on the walls.
Apple Butter
Equipment
- Equipment: large bowl for washing apples, cutting board, chef’s knife, large pot, liquid measuring cup, spoon, food mill, blender, optional – crock pot for the longer cooking part
Ingredients
- 1 peck Apples about 10 medium-sized apples
- 1 cup water
- ¼ tsp ground cinnamon
- sprinkle allspice
Instructions
Method of Preparation:
- Wash apples
- Cut apples off the core in large chunks
- Add to pot
- Add water
- Add spices
- Bring water to a boil
- Reduce to a very low simmer and cover
- Stir occasionally until apples are very soft
- Remove lid and cook away any water
- Process through food mill
- Taste and adjust with spices and add sugar only if needed.
- Blend until completely smooth in the blender.
- ** For mine, I had a mix of pink lady, wine sap and galas and I added 2 tbsp sugar.
- I don’t mind my applesauce being chunky a bit, but for the apple butter, I prefer a smooth, silky texture, so I put mine in the blender for 3-4 minutes on high to make sure it is very smooth before cooking further. Even if a few of the apple skins made their way through the food mill (nutrition win!), the blender will puree them so that no one will notice. I still think it is better because you don’t have to peel ALL those apples.
- Return applesauce to the pot and continue to cook, keeping the pot covered so you don’t get splatter. Be sure to stir often so that it doesn’t stick to the bottom and burn.
- Cook over very low heat until thick and a deep velvety brown. It took me 6-1/2 hours just simmering and stirring occasionally all day. I have a friend who does this in the crock pot, which makes sense to me that it would work well with less need for attention.
- Once again, taste and adjust seasonings, if needed.
Enjoy the apple butter any way that you like! It is very good with bread and butter, with biscuits and country ham, but please get creative with it. I would love to know how you use it, so please reach out and share your ideas with me. Apple butter will keep refrigerated for up to a month. Freeze small batches of it – it will keep for six months. When you thaw it, it is best to allow it to thaw overnight in the refrigerator so it does not get loose and throw a lot of liquid.
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