Prevedelli Farms, a beloved family farm in Watsonville, has been growing apples on the Central Coast for generations. Their apple butter recipe captures the essence of autumn, slow-cooked with cider and warm spices until it’s velvety smooth and richly flavored. Spread it on toast, swirl it into oatmeal, or pair it with cheese for a simple but unforgettable treat.
INGREDIENTS:
12 lbs. apples
2 cups apple cider
4 cups sugar
4 teaspoons cinnamon
2 teaspoons allspice
1 teaspoon cloves
METHOD:
Wash apples and remove stems. Place in a large kettle, cover with water, and bring to a boil. Reduce heat and simmer until tender. Drain well.
Run apples through a food mill or sieve into a large pot, discarding skins and seeds.
Stir in cider, sugar, cinnamon, allspice, and cloves. Cook over low heat, stirring occasionally, until the mixture thickens and darkens, 1 ½–2 hours. The apple butter should be spreadable, not runny.
Ladle hot apple butter into sterilized pint jars, leaving ¼ inch headspace. Seal and process in a boiling water bath for 10 minutes.
Let jars cool completely, check seals, and store in a cool, dark place. Refrigerate after opening.
YIELD: Makes 6 pints
Recipe courtesy of Prevedelli Farms.
