Making apple butter…It’s another seasonal opportunity to gather with family and friends. The process usually takes place in early October and uses copper kettles and old fashioned, customized tools designed specifically for this purpose…most are handed down from generation to generation. Making apple butter is a time-consuming process that fosters and strengthens bonds between friends and family while everyone takes their turn “stirring the pot”.
The process, especially pealing, coring, and slicing between ten to twelve bushels of apples, depending on the amount of apple butter you want to make, is a tedious chore…usually done in advance of the actual event…that takes several participants many hours to complete.
Apple butter is a concentrated fruit spread made by slow-cooking apples with sugar and spices until the mixture reaches a thick, smooth, and deeply caramelized consistency. Despite its name, apple butter contains no dairy. The “butter” in its name refers to its smooth, spreadable texture. It’s a beloved preserve in many cultures, especially in the United States and parts of Europe, and is often enjoyed on toast, biscuits, or used as a flavorful ingredient in baked goods.
Experience is a great teacher, and Tom Mayle, Apple Butter Guru, has been a counselor, mentor and teacher for the process for over 80 years. “As far back as I can remember, my mom and dad made apple butter, and we still use the same recipe”. This experience is priceless and helps guide the process of the annual gathering.
This year’s annual apple butter “festival” took place at the Nazarene Church in Waynesburg and drew a large crowd to help celebrate the traditional art of apple butter making. The festival blended history, culture, and community spirit. Participants and volunteers were treated to live demonstrations of apple butter being made in large copper kettles over open fires, stirring memories of old-fashioned autumn traditions.
The church provided plenty of food, baked goods, and of course, jars of freshly made apple butter for all the participants. The air was filled with the sweet scent of simmering apples and spices, creating a warm and welcoming atmosphere. Participants were entertained throughout the day with various activities for all to enjoy. The event not only celebrated a beloved seasonal treat, but also supported and fostered a sense of community togetherness. Organizers reported a record turnout and expressed gratitude for the many volunteers who made the event a success.
Making apple butter is a rewarding process that transforms humble apples into a rich, flavorful spread. Whether made in a cozy kitchen during fall or as a year-round treat, apple butter captures the essence of traditional home cooking. It’s a delicious way to preserve apples and share their flavor long after the harvest has passed.
If you’re interested in trying to make apple butter for yourself here are some helpful hints!
Ingredients
The basic ingredients for apple butter are simple and wholesome:
• Apples: Typically, a mix of sweet and tart apples is used for depth of flavor. Popular choices include Fuji, Gala, Granny Smith, and McIntosh.
• Sugar: Some use white, pure cane sugar, and some use brown sugar for its molasses content, which contributes to the deep flavor and color.
• Spices: Cinnamon, cloves, nutmeg, and allspice give apple butter its warm, autumnal taste.
• Liquid: Water or apple cider is often added to help the apples cook down at the beginning.
Preparation Process
1. Peeling and Cutting Apples: Begin by washing, peeling, coring, and slicing the apples.
2. Initial Cooking: Place the apples in a large pot (copper preferred) or slow cooker with a small amount of liquid (water or cider). Cook on low heat until the apples are soft and begin to break down.
3. Spicing and Sweetening: Add the sugar and spices to the mix. Continue slowly cooking for several more hours, uncovered, allowing excess moisture to evaporate and the sugars to caramelize. Stirring regularly is important to prevent scorching.
4. Final Texture and Storage: Apple butter is done when it holds its shape on a spoon and has a deep brown color. Once cooled, it can be refrigerated for up to three weeks, frozen for months, or canned using sterilized jars and a water bath for long-term storage.
Tips for Success
• Low and Slow: The key to great apple butter is patience. Cooking it slowly allows flavors to develop and sugars to caramelize naturally.
• Taste and Adjust: The sweetness and spice levels can vary depending on apple variety and personal preference. Taste as you go.
• Use the Right Tools: If a copper pot over an open fire is not an option, a slow cooker is ideal for hands-off cooking, while a heavy-bottomed pot works well for stovetop methods.
