Tuesday, October 13, 2015

Apple, Pear & Ginger Butter

Did you go apple picking this weekend and are having apple overload? That was me a week ago. I've made apple & peach cobbler, fed the kids apples pretty much every meal, added them to everything I can think of and there was still an entire bag. And since I was headed to Boston for Columbus Day weekend, I decided to make a yummy batch of apple butter to bring to my hosts. What I love about apple butter is that you can eat it on toast, add it to yogurt, put it on pancakes and waffles, add to pork dishes- pretty much whatever you want to enjoy apple flavors with. But how I love to use it is with cheese. It's the perfect fall addition to a cheese platter. Trust me- you've got to try it. Yum!! I changed up my usual recipe by adding pears and ginger but you can substitute the pears for all apples as well. Now I'm craving aged Gouda and this apple, pear and ginger butter!! So good.

Apple, Pear & Ginger Butter 

1 cup apple cider
1 1/4 tbs freshly grated ginger, packed 
12 cups apples, cored, sliced, skin on
8 cups pears, cored, sliced, skin on 
3 1/2 tbs fresh lemon juice

1 1/4 cups white sugar
1/4 tsp ground nutmeg
1/4 tsp ground cloves
2 tsp ground cinnamon
1 1/2 tsp pumpkin spice 
1/2 tsp salt

Dutch oven or heavy pot with lid
Cutting board
Chopping knife
Measuring cups/spoons
Wooden spoon 
Food mill or sieve 
Jars/Tupperware to store 

Add all the ingredients into the Dutch oven. Put the pot over medium to low heat. Place lid on it and bring it to a simmer. Once simmering turn to low and cook until everything is pretty much mush besides the skins. You will need to stir every 30 minutes or so. My apple butter took about 2 hours. You can do this in the oven as well at a temperature of 325 degrees- checking it after an hour and half. 

Once the pears and apples are softened you can turn off the heat and allow to cool for 15 to 20 minutes before putting it into the food mill or sieve. I used a sieve to push the flesh through and remove the skins. A food mill is quicker and easier but I didn't use mine this time. It takes a bit to get all the flesh through but it's worth it! 

Add the fruit purée back into the pot and simmer for another 30 to 45 minutes or until your desired consistency is reached. I simmered mine closer to 45-50 minutes because I like mine thicker. 

Once you've reached the consistency you prefer, turn off heat and allow to cool for 20 minutes before putting in glass Tupperware or mason jars. This makes about 8-10 cups of apple pear and ginger butter. It will keep in the fridge for a few weeks without canning- if you want to keep this longer see the canning instructions below. Enjoy!! Xo

To can these: bring a large pot of water to a boil. Place your mason jars and lids into the boiling water. Remove carefully with tongs and place on a clean dish towel. This sanitizes the jars before filling. Fill the jars until almost full (leaving some space so lids can seal properly). Place lids on top and seal. Place the filled mason jars back into the boiling water and boil for a few minutes. This forces the air out and the lids to vacuum seal. This will keep for 6 months in a cool, dark place. Once you pop the lid- it needs to be refrigerated. 


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