a recipe is long overdue, and with the copious amount of apples we picked at the orchard a few weeks ago, the timing was ideal for making apple butter.  this is an autumn tradition in my home and this recipe results in a decedent, rich apple butter that you can use both traditionally as a spread on toast {with blue cheese as pictured below} and scones - but it also lends itself beautifully to salad dressings, a base for sweet barbecue sauces, basting fish, add it to french toast batter or scoop it over vanilla ice cream.

this is a canning recipe - and i have to say that i am not a canning expert - my annual batch of apple butter is my only experience with canning.  but this is a trick my mother taught me and it has worked well:  as you are preparing the apple butter, prepare your jars by placing them in the dishwasher, running them on the hottest, sanitizing cycle you can - try to time so that the jars are coming out of the dishwasher, steaming hot, and are ready to immediately be filled with apple butter.  fill them to nearly the top ensuring there are no air bubbles within the jar and quickly secure the jar lids tightly.  the lid should create a seal so you are able to store the butter for 6-12 months.  if it does not create a seal, the apple butter can still be eaten but should be done so within a few weeks and immediately stored in the refrigerator.  this recipe fills 5 16oz. jars.

happy canning...

maple-brandy apple butter:

~ 5 lbs. jonathan apples

~ 3 c. organic apple juice

~ 3 c. water

~ 1 1/2 c. organic raw sugar

~ 4 T. brandy

~ 2 T. maple syrup

~ 2 t. cinnamon

~ 1 t. cloves

~ 1/2 t. allspice

~ pinch of salt

combine the apple juice and water in a large stock pot and turn the stove top to high.  chop the apples into chunks and add them to the pot as you work.  while the size does not matter, keep in mind the larger the pieces, the longer it will take for them to soften.  stir often and cook for about 30-40 minutes until the apples begin to separate from their skins.  carefully pour the apples and liquid into a blender or food processor and puree - depending on the size of your equipment you may have to do this in 2-4 batches.  when all of the apples have been pureed, return the apples to the stock pot and the stove - over a medium flame.  add the remaining ingredients whisking them in until they are well incorporated.  cover and let the mixture cook for 15 minutes.  remove the cover and continue to cook for 15-20 minutes stirring occasionally until the mixture begins to thicken.  ideally, this should be the time you are pulling your jars from the wash.  quickly fill the jars and seal... enjoy!

have a wonderful weekend, see you in this space next week - then i am off to atlanta for a long weekend!

xoox~jla

Comments

[Sea]

These photographs are just gorgeous!

[littlesparrowsnest]

I vow and swear that every time I spot one of your photographs of food I cannot be satiated until I get something darned near close to the yumminess you capture, maybe it would be best for my ability to fit into a consistent size if I started looking mainly and the vegetable and fruit collection of your photography:)

Love you work!

[the purcells]

can't wait to make your apple butter! have never made it but love to eat it and i've been into learning how to can this year - have had fun pickling so far!

[Jan]

Thanks so much for the recipe. And as always I love your Polaroid. Do you always use natural light?

[Catherine at Design Editor]

This looks insanely good.

[april]

love the post. love the pics.

[nicole]

this sounds delicious. thank you for sharing the recipe. hope your long weekend was nice! xo

[Sara]

Sounds delicious. There is an orchard near where I live as well. I didn't pick any apples, but I did buy some of their apple cider... it tasted so good, like a delicious, juicy apple in a cup.

[MsGourmet]

Delicious recipe and utterly stunning photos!

[Brian @ A Thought For Food]

Who wouldn't love this recipe? Can't wait to try it myself!