When the mountain air turns crisp and the leaves begin their fiery dance down the hillsides, it’s time to gather in the kitchen for one of fall’s dearest traditions, making apple butter. In homes nestled along the Appalachian ridges, this was more than a recipe; it was a season of togetherness. Mothers and daughters would peel and dice apples side by side, the scent of cinnamon and spice filling the whole house with comfort. A spoonful of this smooth, golden butter on a warm biscuit or slice of fresh-baked bread is the very taste of autumn. Sweet, simple, and made with love.

Ingredients:

• 7 cored and diced apples

• 1 cup brown sugar

• 1 teaspoon cinnamon

• 1/8 teaspoon allspice

• 1/8 teaspoon ginger

• 1/8 teaspoon nutmeg

Directions:

1. Place all ingredients into a large, heavy-bottomed pot and cover. Cook over medium-high heat until the apples are soft and tender.

2. Using a masher, crush the apples gently until no large pieces remain.

3. Continue to cook uncovered, stirring often, until most of the water has cooked away and the mixture thickens.

4. Pour the warm mixture into a blender and blend until smooth and creamy.

5. Spoon into clean jars and allow to cool.

To Serve:
Delicious warm or cold. Spread it thick on homemade biscuits, toast, or a slice of country bread.

To Store:
Keep refrigerated and enjoy within 2 weeks.

It’s a humble taste of mountain tradition one you’ll want to pass down just the same.