Free apples, the best kind.
I processed them using my Squeezo.
Simmered it all down in two big crock pots.
And canned it up!
If you’ve never heard of the fabulous Squeezo, it is the best food strainer ever invented. I have a Squeezo tutorial here.
These apples came from Morgan’s boyfriend, Justin. He picked them and brought them to me with a request for apple butter. I was happy to oblige! I used my favorite apple butter recipe, Whiskey-Raisin Apple Butter, and kept a few jars back to send my dad and am giving the rest to Justin. (I’m not selling any apple butter this year.) I will probably pick up a box of canning apples from the farmers market sometime in the next few weeks to make a batch for myself, and that’ll be it for me this apple season as my fall is really packed this year.
In case you didn’t get my apple butter recipe last year, here it is again. This recipe is written per quart so that you can multiply it by however many quarts of sauce you have available.
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How to make Whiskey-Raisin Apple Butter:
Per quart applesauce–
1 1/2 to 2 cups sugar*
1/2 cup raisins
1 teaspoon cinnamon
1 teaspoon cloves
1/4 cup whiskey
*Adjust amount of sugar to suit your tastes. Start with the lower amount and see how you like it. I use 1 3/4 cups.
I simmer my apple butter in crock pots. Whatever you’re using, combine the applesauce, sugar, raisins, cinnamon, and cloves in the pot (NOT the whiskey yet) and mix well. I use half and half golden raisins and “regular” raisins. I just think it looks pretty.
Simmer for several hours, stirring occasionally. When the butter is thick–rounds up on a spoon–stir in the whiskey. Get your sauce as thick as you can before adding the whiskey. The less you cook after adding the whiskey, the better–you don’t want to cook it out. I try to not cook it more than another 15-20 minutes after adding the whiskey. Process pints or half-pints in a boiling water bath 10 minutes.
Get the uber-super-printable recipe at Farm Bell Recipes and save it to your recipe box.
This is also pear time, and I have a passel of pear recipes, too!
This pear jam tastes like vanilla ice cream:
Double Vanilla Pear Jam
Another simple jam, this one relies on brown sugar for a caramel flavor:
Caramel Pear Jam
Here is my pecan pear butter, which can also be canned as pecan pear sauce, depending on what you want to use it for and how much time you want to spend simmering. The best idea is to can some both ways for the best of both worlds!
Pecan Pear Butter
I like this one best as a sauce, but it can be simmered down to a butter, too.
Coconut-Raisin Pear Sauce
Happy apple and pear season!
native daughter says:
Yeah…I got my whiskey raisin apple butter last year. What a hit.
Those jars went empty to quick. Hope to be able to order more this
year. :wave:
On September 9, 2013 at 8:18 am
mamajoseph says:
Question about the pear jams: Do they end up with the grainy texture that is common to pears? I can get pears easily and much cheaper than apples and while I like the flavor, I can’t stand that texture.
On September 9, 2013 at 8:52 am
The High Altitude Tea Duchess says:
Well, you have inspired me to make some apple/pumpkin butter today. It’s all in the crock pot cooking down. It is going to be so good!
On September 9, 2013 at 11:13 am
Lana says:
I made this last year following your recipe. Except in place of the whiskey I used rum, and exchanged the raisins for dried cranberries. Yum! This is a great recipe, I gave several jars away telling people that if the jars were returned, I would give them some more. Got every single jar back!
On September 9, 2013 at 1:15 pm
joykenn says:
Suzanne–you give the recipe for how much sugar etc per quarter of apple sauce but don’t tell how many apples go in! Is this how much you add to each crock pot full of apples or what? Also your other jam recipes.
On September 9, 2013 at 1:33 pm
Suzanne McMinn says:
joykenn–note that the recipe is listed as “per quart applesauce”–so those are the quantities that go with one quart of applesauce. Multiply the ingredients based on how many quarts sauce you have. How many apples it takes to make a quart of sauce is highly variable, so the recipe is based on the sauce quantity.
On September 9, 2013 at 1:35 pm
joykenn says:
Never mind! You simmer your apples and then make sauce and from that to apple butter. My mom always peeled and cored the fruit, added spices and sugar and then cooked it. When it was soft she mushed it to smooth it. I guess she was trying to save time. 😀 )
On September 9, 2013 at 1:39 pm
Joell says:
I make apple butter twice a year using fresh apples when I can get them, like in the fall and applesauce when apples are not in season or more pricey. I freeze mine, there is alway a container of apple butter in the fridge, we have biscuits quite often and there is nothing better than homemade biscuits (or bread) than apple butter, and the aroma that the cooking leaved in the house is wonderful.
On September 9, 2013 at 7:12 pm
STH says:
Made my apple butter last weekend from this recipe, but I used rum in mine. Either way, it’s a great recipe and makes delicious apple butter! Thank you!
On September 9, 2013 at 9:00 pm
Dana says:
Have you found Jack???
On September 9, 2013 at 11:00 pm
krystal_bee says:
I was so inspired by last year’s post on Whiskey Raisin Apple butter, I asked for a canning kit for Christmas. It’s finally apple season and the recipe is simmering in my crock pot as I type. Smells divine.
On September 16, 2013 at 7:36 pm
BuckeyeGirl says:
I always make the “Rum Raisin” version of this with dark rum. I’m sure it’s good either way, but the rum seems to do the trick for us! It’s apple time in Ohio!!!
On September 17, 2013 at 12:56 pm