Apple Butter Recipe Fail
Posted by eemilla on February 10, 2013
Back in the fall, LB and I went to Hickory Nut Gap Farm to get some apples and some sausage for my honey and to explore. LB was too small to enjoy the play areas as she had just begun walking a few weeks before so the admission I paid felt steep considering it is a dollar less than the WNC Nature Center. Plus your admission doesn’t get a discount at the store. However, they don’t charge admission for spring or winter visits or if you just want to shop, and next fall LB will be more able to enjoy the hay bail jump and tricycle track as well as the animals. Her favorite part was reaching into the huge apple bins and putting them in the bag.
The apples were thankfully much cheaper than at that store, but most of them were too ugly to get sold in the store so maybe they were seconds. We purchased some pink ladies, granny smith, and winesaps. The winesaps were terribly mushy, and I won’t be purchasing those again. While we ate a few sliced apples, most of them went to the apple butter.
I’ve been afraid of canning, but this experience was easy; plus, how awesome is it to open your refrigerator to find homemade apple butter. I decided to base my recipe on Sticky Gooey Creamy Chewy mostly because I liked the Shakespeare reference in the recipe title. I understand that sugar is important in helping the ingredients gel, but I loathe oversweet apple butter so I had to reduce the sugar which meant the cooking time was mind numbingly long before I reached the desired consistency. Next time I think I’ll also reduce the cider, and while I liked the taste there is some wiggle room on increasing the sugar.
Ooops! I can longer find the notes for my recipe adjustments except that I started with 5lb and 5 7/8oz of whole apples which became 3lbs and 10 1/8oz after peeling and coring. I guess I’ll do better this fall; below are pictures of the process.