Good things come to those who wait!

YES, it took 9 hours to make Apple Butter this past weekend! But it was sooooo worth it.

My mom was here for a visit and we cut up 25 Stayman Winesap Apples from Carver's Orchard. The Stayman Winesap Apple has a smooth, waxy finish and a firm, crisp flesh and a delightfully sweet flavor with just a hint of tartness.


We simmered the apple pieces in a large pot on the stove along with 3 tbs. pure vanilla extract, 3 tbs. finely ground cinnamon, 1 tsp. ground nutmeg, and 1.5 cups of granulated white sugar, stirring often with a wooden spoon.

There is no need to "mash" the apples at any time, since over the course of the day, they will begin to mix on their own and turn into an applesauce texture with the stirring. We kept the lid on during the first 8 hours in order to keep the mixture from sticking to the bottom.

The last hour or so, the lid needs to stay off, since you'll be stirring practically constantly since the apple butter will be thickening.









Make sure to sterilize your Mason jars and lid in boiling water or in the dishwasher (dry lids quickly so they don't rust).