I don't have pictures of the process, because, well, it's me and I forgot. No worries, though, because it's kind of hard to screw up boiling and pureeing. BUT, I do have a picture of the finished product:
I've never made apple butter before, so I went looking for recipes and found one that boils the apples to soften them, then bakes the puree in a "slow" oven (old-timey phrase to describe an oven that's not really hot) for a long time. This method creates a wonderfully deep flavor, so I really recommend giving this a try, despite the time commitment. Even I was skeptical, but the results are absolutely fabulous! When my husband tried it, he actually said, "This is freakin' AWESOME!"
Marna's Freakin' Awesome Apple Butter
10 apples (I used a mix of different kinds), peeled, cored and cut into chunks
1 1/2 cups apple cider
2/3 cups sugar
1 tsp cinnamon
1/4 tsp cloves
1/4 tsp dried, ground ginger
Combine diced apples (the apples don't really have to be uniform size, this is a pretty forgiving recipe), apple cider, and sugar in a 4 or 5 quart pot. Bring to a boil over medium-high heat, then turn down to medium-low and simmer about 30 minutes, or until apples are tender. When apples have cooked, blend (using an immersion blender) or mash (using a potato masher) until smooth. Again, if there are chunks, that's okay, because it's going to cook more. Add the cinnamon, cloves and ginger, then stir to combine.
Lightly butter a baking dish large enough to hold the the apple puree, approximately 2 inches deep (I used a 10 inch x 12 inch dish, but an 11x7 inch dish would work, too). Bake puree for 4 hours at 275 degrees, stirring every hour, or until thick and of a spreading consistency. Let cool for about an hour, then cover and chill. Makes about 3 cups.
10 apples (I used a mix of different kinds), peeled, cored and cut into chunks
1 1/2 cups apple cider
2/3 cups sugar
1 tsp cinnamon
1/4 tsp cloves
1/4 tsp dried, ground ginger
Combine diced apples (the apples don't really have to be uniform size, this is a pretty forgiving recipe), apple cider, and sugar in a 4 or 5 quart pot. Bring to a boil over medium-high heat, then turn down to medium-low and simmer about 30 minutes, or until apples are tender. When apples have cooked, blend (using an immersion blender) or mash (using a potato masher) until smooth. Again, if there are chunks, that's okay, because it's going to cook more. Add the cinnamon, cloves and ginger, then stir to combine.
Lightly butter a baking dish large enough to hold the the apple puree, approximately 2 inches deep (I used a 10 inch x 12 inch dish, but an 11x7 inch dish would work, too). Bake puree for 4 hours at 275 degrees, stirring every hour, or until thick and of a spreading consistency. Let cool for about an hour, then cover and chill. Makes about 3 cups.
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