Updated: May 17, 2020
Daughter, Lori’s, APPLE BUTTER
Lori worked at the local hospital as an LPN while her husband, Mark, was attending college in Ames Iowa. They lived in student housing right next to railroad tracks. When we stayed with them, it wasn’t until after the 2 o’clock train passed that we could get sleep. On one of our visits we all went to the Iowa State vs. Nebraska Cornhusker’s football game. My husband and I are huge Nebraska Husker football fans and our bright GO BIG RED clashed with the Cyclone’s maroon and yellow colors. I don’t recall who won that particular game but I do remember what a great time we had. Before we left their home that weekend Lori presented us with four half pint jars filled with delicious apple butter that she had made. I now think of Ames Iowa when I make this recipe.
If you like apple butter on your toast or pancakes you will love this recipe.
1 peck apples
1 gal. sweet cider
6 cups sugar
1 TBSP cinnamon
½ TBSP cloves
Dash of salt
Wash and quarter the apples, add cider and cook until soft (about 20 minutes)
Press apples through a sieve
Slow boil until it is easy to keep on a spoon
ADD sugar, cinnamon, cloves and dash of salt
Continue boiling (slowly – stirring often) until the mixture does not run on a chilled plate.
Pour into sterilized fruit jars – wipe off rim and seal.
Process for 10 minutes in hot water bath.
This is a picture of Lori with her two little girls (obviously after the college days!)