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There are few things that one can do with a newborn in tow. As it turns out, apple butter is one of them and since I needed to find something to do with all the Albemarle Pippin apples that we got from two fields trips to the apple orchard, I decided to make apple butter!
While the act of making apple butter does take many hours, very few of those hours count as hands-on time! Great news for all of us with only one free hand.
I used Elise’s recipe here. I love her site and have been using it for years. The only changes I made were that I used almost a full bushel of apples!
Also, I added cinnamon bark. The best part about this recipe is the fact that you can use the whole apple. Once the first phase of cooking is over, you strain the apples to remove seeds and stems. I, however, was too lazy for that so I pureed everything in my Vitamix and then strained out what very little “roughage” was left.
The seeds, skin and core contribute a great deal of pectin to the end result–so go ahead and be lazy like me! This recipe (using the quantities that I did) made 3 quarts.