Sure! Apple butter is just basically cooked-down apples, with spices added in for the last 30 mins. I like to leave the peels on half of the apples and add water to the bottom 1/2 inch of the (Dutch oven) pot for the first 60 minutes, cooking apples for a total of 2 hrs, until a creamy texture is achieved. These make great holiday gifts, if you have the time to can, LdyBg4n! Good cooking!

One good recipe we use is to make applesauce in just minutes. Peel, core and slice apples (we do about 5) and place in a microwaveable glass bowl, sealed with plastic wrap for just 10 minutes on high. Mash until you like the consistency and add 2-6 tablespoons of brown sugar to taste and a pinch of salt. Add 1 tsp cinnamon if you desire. ____________________________________ For the best recipe for making Apple Butter or your own jams you really can't find better than the Pick Your Own Site. You can learn so much about preserving things on this site. It's fabulous:-) And lots of photos! http://www.pickyourown.org/applebutter.htm

apple butter pumpkin pie!!! Ingredients 1 cup apple butter 1 cup fresh or canned pumpkin 1/2 cup packed brown sugar 1/2 teaspoon salt 3/4 teaspoon ground cinnamon 3/4 teaspoon ground nutmeg 1/8 teaspoon ground ginger 3 eggs, slightly beaten 3/4 cup evaporated milk 1 unbaked 9-inch pie shell Sweetened whipped cream, for garnish Directions Preheat oven to 425 degrees F. Combine apple butter, pumpkin, sugar, salt and spices in a bowl. Stir in eggs. Gradually add milk and mix well. Pour into pie shell. Bake for about 40 minutes or until set. Cook's Notes: -If the crust begins to burn, place tin foil around the crust and lower the temperature of the oven. -A tasty topping for this pie is praline pecans.

4 lbs of good cooking apples 1 cup apple cider vinegar 2 cups water Sugar (about 4 cups, see cooking instructions) Salt 2 teaspoons cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon allspice Grated rind and juice of 1 lemon Cut the apples into quarters, without peeling or coring them (much of the pectin is in the cores and flavor in the peels), cut out damaged parts. First Stage of Cooking Put them into large pot, add the vinegar and water, cover, bring to a boil, reduce heat to simmer, cook until apples are soft, about 20 minutes. Remove from heat.Measure out the purée and add the sugar and spices. Ladle apple mixture into a chinois sieve (or foodmill) and using a pestle force pulp from the chinois into a large bowl below. Measure resulting puree. Add 1/2 cup of sugar for each cup of apple pulp. Stir to dissolve sugar. Add a dash of salt, and the cinnamon, ground cloves, allspice, lemon rind and juice. Taste and adjust seasonings if necessary. Second Stage of Cooking Cook uncovered in a large, wide, thick-bottomed pot on medium low heat, stirring constantly to prevent burning. Scrape the bottom of the pot while you stir to make sure a crust is not forming at the bottom. Cook until thick and smooth when a bit is spooned onto a cold plate and allowed to cool (1 to 2 hours). You can also cook the purée on low heat, stirring only occasionally, but this will take much longer as stirring encourages evaporation. (Note the wider the pan the better, as there is more surface for evaporation.) Pour into hot, sterilized jars and seal. If you plan to store the apple butter un-refrigerated, make sure to follow proper canning procedures. Before applying the lids, sterilize the lids by placing them in a bowl and pouring boiling water over them. Wipe the rims of the jars clean before applying the lids. I use a hot water bath for 10 minutes to ensure a good seal. As an alternative to stove cooking the puree you can cook uncovered in a microwave, on medium heat to simmer, for around 30 minutes. Makes a little more than 3 pint jar.

when life hands you apples...make cider :)

I don't know the recipe but my mum makes apple crumble, which is absolutely delicious and uses loads of apples. I would recommend finding a good recipe for that on the internet!

Apple Butter Recipe Print Options * Print (no photos) * Print (with photos) Ingredients * 4 lbs of good cooking apples * 1 cup apple cider vinegar * 2 cups water * Sugar (about 4 cups, see cooking instructions) * Salt * 2 teaspoons cinnamon * 1/2 teaspoon ground cloves * 1/2 teaspoon allspice * Grated rind and juice of 1 lemon Equipment Needed * 1 wide 8-quart pan (Stainless steel or copper with stainless steel lining) * A food mill or a chinois sieve * A large (8 cup) measuring cup pourer * 6-8 8-ounce canning jars Method Preparing the Fruit 1 Cut the apples into quarters, without peeling or coring them (much of the pectin is in the cores and flavor in the peels), cut out damaged parts. First Stage of Cooking 2 Put them into large pot, add the vinegar and water, cover, bring to a boil, reduce heat to simmer, cook until apples are soft, about 20 minutes. Remove from heat. Measure out the purée and add the sugar and spices 3 Ladle apple mixture into a chinois sieve (or foodmill) and using a pestle force pulp from the chinois into a large bowl below. Measure resulting puree. Add 1/2 cup of sugar for each cup of apple pulp. Stir to dissolve sugar. Add a dash of salt, and the cinnamon, ground cloves, allspice, lemon rind and juice. Taste and adjust seasonings if necessary. Second Stage of Cooking 4 Cook uncovered in a large, wide, thick-bottomed pot on medium low heat, stirring constantly to prevent burning. Scrape the bottom of the pot while you stir to make sure a crust is not forming at the bottom. Cook until thick and smooth when a bit is spooned onto a cold plate and allowed to cool (1 to 2 hours). You can also cook the purée on low heat, stirring only occasionally, but this will take much longer as stirring encourages evaporation. (Note the wider the pan the better, as there is more surface for evaporation.) Canning 5 There are several ways to sterilize your jars for canning. You can run them through a short cycle on your dishwasher. You can place them in a large pot (12 quart) of water on top of a steaming rack (so they don't touch the bottom of the pan), and bring the water to a boil for 10 minutes. Or you can rinse out the jars, dry them, and place them, without lids, in a 200°F oven for 10 minutes. 6 Pour into hot, sterilized jars and seal. If you plan to store the apple butter un-refrigerated, make sure to follow proper canning procedures. Before applying the lids, sterilize the lids by placing them in a bowl and pouring boiling water over them. Wipe the rims of the jars clean before applying the lids. I use a hot water bath for 10 minutes to ensure a good seal. As an alternative to stove cooking the puree you can cook uncovered in a microwave, on medium heat to simmer, for around 30 minutes. Makes a little more than 3 pint jars.