Butter Me Up With Apples

If you're like me, you love pastries, carbs and any delightful sugary treats you can get your hands on... but you hardly ever eat them unless it's a special occassion (like a free samples... because free things are always something to celebrate.) So what I've done to alleviate any carby-cravings is I keep fresh homemade preserves around the house to use on whole grain bread, rice cakes or tortillas. It's just as good as any pastry, and so much healthier! Here's a wonderfully simple recipe for Apple Butter from RecipeTips.com to try yourself! 

Image from Teeny Tiny Turkey

Ingredients:

-		4 pounds apples -mix several varieties, if possible
-		2 cups sugar
-		1 cup apple cider or water
-		pinch salt
-		1 teaspoon cinnamon
-		1/2 teaspoon cloves
-		1/2 teaspoon allspice
-		1 lemon (optional)

How to:

• If you will be canning the apple butter, get suitable jars, lids and rings ready. In a large pot or water bath canner, cover jars with water and boil 10 minutes. Turn off heat and drop lids in.
• Peel, core and cut up the apples. Combine with the cider or water and cook until the apples are soft.
• Add sugar, salt, spices and, if using, the juice and zest from a lemon.  Continue to cook over low heat, stirring frequently to prevent sticking, until the mixture is very thick. (Test by scooping up a heaping spoonful. The mixture should keep its rounded shape and not flatten out.)
• To process: with tongs, remove a jar from the hot water, fill it to 1/2 inch from the top with apple butter, wipe the rim clean and retrieve a lid from the hot water. Put the lid on, snug down a ring and return the filled jar to the pan of hot water. Continue until all jars are filled and/or the butter is gone.
• Return the pan of filled jars to the stove. Add more hot water if necessary to completely cover jars, then cover the  pot and bring to a boil. Boil for 10 minutes. Allow to cool somewhat (or completely); carefully remove jars to a dry surface. Cool completely before removing sealing rings.  Check for seals following lid manufacturer's instructions. Freeze any that don't seal or refrigerate and use soon.