Hans Quistorff wrote:Not exactly the same but could be if the juice was boiled down. I use a steam juicer
Destiny Hagest wrote:Paul wanted me to share this really cool video here - check it out!
This is a very detailed video tutorial by Steven Edholm of SkillCult that explains how to create an old-fashioned, shelf stable version of apple butter.
This guy was working with very sweet, ripe apples very late in the season, so he actually didn't even need to add any sugar. I'm from the south myself, so not adding sugar to apple butter of any kind is news to me.
Rather than the stuff you get at the store, which has the consistency of a denser applesauce, this type of original apple butter was actually meant to have the consistency of real butter - stiff, but spreadable on bread.
In the video, he explains that in olden days, they would make this stuff every 7 to 25 years, though he's not sure what particular storage method he prefers just yet - he jars up his finished product a few different ways, but ultimately, only time will tell which one keeps them the best.
Have you ever tried an heirloom recipe like this before? Has anyone ever made apple butter like this?
Also, just because I really like this guy's blog, I'm linking to his store here, where he has some really unique, homemade products for sale.
It sure is making a mess