Apple butter one of the best old-time spreads. It is a concentrated apple sauce. Nowadays it is not as commonly used as in historical times.
For cooking this spread you need apple cider, juicy ripe apples, sugar, spices (cinnamon, allspice, cloves), and salt.
It is long, slow cooking dish. Apples caramelized, turning the deep brown.
How to can apple butter
Boil cider in large enamel kettle until the amount is reduced one-half. Add apples and cook over low heat until tender. Stir constantly with a wooden spoon. When apples are completely cooked, force mixture through a sieve.
Return to the kettle. Add sugar, spices, and salt. Cook over low heat, stirring until sugar is dissolved. Then cook until mixture thickens (30 minutes). Stir continually.
Pour at once into hot sterile jars and seal at once. Sugar gives apple souse long shelf life.
The best apples for caning are Jonathan, Mcintosh, Russet, or Winesap apples.
What to eat with apple sauce
Apple butter is versatile as an ingredient in many recipes. You can eat this sauce with hot cereals, mix into ice cream or desserts. Also serve it with roast meat (pork, chicken, or turkey). Apple butter is really good as a spread on bread or on a sandwich. You can use it as an ingredient in baked goods.
For an apple rugelach cookies take 1 cup of unsalted butter (slightly soft it and cut into small pieces), 8 oz cream cheese, 2 cups flour, 3 tablespoons sugar, salt, cinnamon powder, ½ cup apple butter, ¼ cup pecans.
In a bowl mix flour, sugar, cinnamon, and salt. Add in the butter and cream cheese. Shape the mixture into a rectangle. Wrap it in plastic wrap and chill for 2 hours.
You can store this dough in refrigerate up to 1 week.
Preheat the oven to 350°F. Cut dough into 4 pieces. On a floured surface roll out each piece of dough at a time into a 12-inch by 4-inch rectangle. Spread apple butter and sprinkle with finely chopped pecans. Gently roll into a log.
You can freeze it for up to 3 months or cook immediately.
Sprinkle with cinnamon and sugar. Cut each log into equal pieces about 1” each and bake for 22-25 minutes or until lightly golden.