Bucks County Apple Butter Recipe

Recipe: Bucks County Apple Butter

Introduction:
Bucks County Apple Butter is an authentic old-fashioned recipe that has been passed down through generations. This recipe was belovedly made by "Aunt Sarah" on her farm, simmering over a wood fire to produce a rich and flavorful apple butter. The process is a bit lengthy, but the end result is worth the time and effort. This recipe offers a unique and traditional taste of apple butter, and it can be preserved for several years if stored properly.

Fun Facts:
- The traditional method of making apple butter involved using a large kettle filled with sweet cider, which was boiled down to half its original quantity. This concentrated cider formed the base for the apple butter.
- The apples used in making apple butter were usually prepared at an "apple bee" gathering, where neighbors came together to assist in paring and coring the apples.
- Aunt Sarah preferred cooking the apple butter outdoors over a slow wood fire, stirring it constantly with a long-handled stirrer.
- The addition of sassafras root, dug from the nearby woods, gave Aunt Sarah's apple butter a unique and exceptional flavor.
- The apple butter should be cooked slowly to prevent burning and to allow the flavors to develop fully. It could take a whole day or even longer to reach the desired consistency.
- Sweetening the apple butter with sugar was optional and could be adjusted according to taste preference.
- Traditionally, small brown earthen pots were used for storing apple butter. The pots were covered with paper and kept in a cool, dry store-room.

Ingredients:
- 5 gallons sweet cider
- Apples (enough to fill the kettle after cider reduction)
- Sugar (optional, for sweetening)
- Sassafras root (optional, for flavor)

Instructions:
1. Boil the sweet cider in a large kettle until it reduces to half its original quantity. This can be done a day before making the apple butter.
2. The night before making the apple butter, peel and core the apples. This can be done in an "apple bee" gathering with the help of friends or neighbors.
3. Early in the morning, fill the kettle with the reduced cider and add the prepared apples.
4. Cook the mixture slowly over a wood fire, stirring constantly with a long-handled stirrer. Be cautious to prevent burning.
5. Keep an extra pot of boiling cider nearby to add as needed while the apple butter cooks.
6. If using, add sassafras root for a unique flavor during the cooking process.
7. Cook the apple butter slowly for a whole day or longer, until it reaches a dark, rich color and thick consistency, similar to marmalade.
8. Towards the end of the cooking process, approximately in the last hour, sweeten the apple butter with sugar, adjusting to taste preference.
9. To test the readiness of the apple butter, spoon a small quantity onto a saucer. The cider should not separate from it.
10. Once cooked sufficiently, pour the apple butter into small crocks specially used for this purpose.
11. Cover the top of the crocks with paper and place them in a dry, cool store-room for proper preservation.
12. The apple butter can be stored for several years if stored correctly.

Similar Recipe Dishes:
- Pumpkin Butter: Similar in preparation to apple butter, pumpkin butter is made by simmering pumpkin puree with spices until it thickens to a spreadable consistency. It is often sweetened with brown sugar, honey, or maple syrup and flavored with cinnamon, nutmeg, and cloves.
- Pear Butter: A variation of apple butter, pear butter is made by cooking peeled, cored, and sliced pears with spices and sweeteners until they break down and transform into a smooth spread.
- Fig Butter: This flavorful spread is made by simmering ripe figs with sugar, lemon juice, and spices until the mixture thickens and develops a rich, caramel-like flavor. It is a delicious accompaniment to cheese and crackers or can be used in various sweet and savory dishes.