Apple Butter

By Stef -

Apples hold a special place in my heart since my grandfather was an apple farmer (among other things). I have very distinct memories of watching my grandmother peel and core apples for various things in her kitchen, so having my girls help me core and peel apples for this this just felt nice and familiar. I got this recipe from my dad, but he doesn't remember where he got it from. This is good on toast, waffles, and pancakes (really anything you would put jam on).

24 apples (I used a variety)
2 C. water
1 1/2 tsp. cinnamon
1 1/2 tsp. cloves
1/2 tsp. nutmeg
3 (!) C. sugar I use 1 C. only (1/2 brown sugar and 1/2 C. white sugar) and it's just right for me. If you like things a bit sweeter, you could add 1/2 C. more

Peel and core apples, then put them in a big stock pot with the water. Simmer until they're soft, about 40 minutes. Drain them, then puree in a blender. Put apple puree back in the stock pot and add sugar, cinnamon, cloves, and nutmeg, and simmer until it thickens/coats the back of a spoon. Freeze. This made 14 half pints.

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