Apple Picking Fun and Consequent Maple Apple Butter

Every fall, I look forward to visiting an apple orchard. Since we moved to Georgia, apple picking traditions have changed a bit. For example, wearing my favorite scarf isn’t the best idea when the temperature gets up to the 90’s during peak apple picking hours.

Two years ago, a couple of friends and I visited a really nice orchard and, this year, we were able to go back again. While I hate driving, it always seems worth the 90-minute car ride to get to the scenicBJ Reece Orchards in Ellijay GA.

As if picking apples wasn’t fun enough on its own, the orchard also has a petting farm, a cow milking station, a wagon ride, and many more activities.

The weather was beautiful, the apples were bountiful and delicious. We ended up picking mostly pink ladies.

After our picking adventure, we headed back for extra goodies from the Apple House. I couldn’t resist the apple slushie, and the apple and raisin loaf of fresh bread. For lunch, we devoured chili cheese fries, a pulled pork sandwich and…the best part for 3 foreigners: a fried Oreo and a fried Snickers bar! 🙂

As I returned from my day at the orchard, I decided to make a recipe I hadn’t tried in a long time: maple apple butter. It is so simple to make and the flavors are wonderful.

Maple Apple Butter

Servings: Makes 3-4 cups
Source: http://www.hungryquebbie.com
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You can easily scale this recipe up or down and get the same delicious spread. You can peel the apples if you’d like. I left the peel on for extra flavor.

Ingredients

8 apples, cored and chopped
1/2 cup of pure maple syrup
1/2 cup of butter
Nutmeg and cinnamon, to taste (optional)

Directions

Put all the ingredients in a pot and cook on medium heat.
Stir occasionally. Cook for about 30 minutes, or until the apples are very soft.
Put everything in a blender. Blend until the texture is smooth and homogeneous.
Pour into small jars or containers. Refrigerate for about 1 week or freeze.
Serve the apple butter on bread, crackers, with cheese plate, or even on ice cream! Be creative!

This time, I divided the recipe in 4 to make a much smaller batch. I ended up bringing some of it to work to share with a co-worker and ate the rest on the apple raisin bread I bought at the orchard. Such a delicious autumn treat without too much guilt!

Until next year!

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