My father's family included eight siblings living on a tight budget on a homestead with a large garden. Canning was a necessity when the siblings were young. Frugal holiday gift giving was always important especially as they grew up and had kids. Food exchanges such as cookies, jams and bread became our family's tradition. One year my grandmother gave us large jars of her delicious apple butter, and they became an anticipated family favorite.

Below is a variation on my grandma's recipe. It's an excellent gift to give family or friends or just to keep on hand for yourself.

Many people use a water bath method for fruit and vegetable canning. This apple butter doesn't need that, but I do prepare the the jars in the usual way. Some people may feel this is unsafe, though I've never had a problem with this method. Another writer at HubPages uses the same method I was taught and shares it in the hub Basics of Jam, Jelly and Preserve Making. You can also learn more about home canning in the video linked to at right.

It's up to you to choose what method you use. Since this hub isn't devoted to the different types of canning, I've provided more links below for you to learn more, but the directions given here should get you started. You can of course follow the instructions that come with the canning jars and lids you purchase.

My favorite jars to use for gift giving are the quilted crystal ones from the Ball company. They also make the dome lids needed for canning as well as other supplies. Check out their link at the end of this hub for more info. Below are the steps I follow.

• Clean jars, lids and bands in warm soapy water and dry. This can be done in the dishwasher.
• Place jars and lids in canner or large stock pot and cover with water. Bring to a simmer and keep hot while you're making the apple butter.
• As soon as the recipe is ready, start taking the jars and lids out of the pot. You might just want to take a couple out at a time. There is no need to dry the jars, but the lids should be dried.
• Place them on a clean towel or sterile surface.
  
• Fill the jar to just about an inch of the rim.
• Wipe the rim clean if any apple butter got on it.
• Place lid on jar.
• Screw bands in place.
• Turn over the jars to help with sealing. This is optional and is something my mom taught me. I don't know how many other people do it. It's just become habit.
• Turn the jars right side up after about 10 minutes.
• You should hear the lids pop. If you aren't sure they did, gently touch the middle of the lid. If it doesn't feel like it pops back up, then the jar is sealed. If it does, you can refrigerate the apple butter for immediate use or heat up another jar and lid and try again.
  

Here are the ingredients from my grandma's recipe with suggested variations.

• 5 cups homemade apple pulp (instructions below) or unsweetened apple sauce
• 7-1/2 cups cups white sugar (less is fine; I often use between 5-6 cups)
• 3-ounce envelope Sure-Jell Certo Fruit Pectin
• 1 teaspoon ground cloves
• 2 teaspoons cinnamon

I use part brown sugar in my recipe, usually about 2-3 cups. This makes a much richer apple butter and isn't to everyone's tastes. I don't always follow specific amounts in this recipe, and it has always turned out tasty. For instance, I love cinnamon and cloves and add a bit more than what I have listed above. You might also try pumpkin pie spice mix.

I also sometimes use slightly more applesauce or apple pulp so I can only give you an approximate number of jars you will get out of this recipe which is about six 8-ounce jars. If you use a lot more extra pulp, make sure to adjust your fruit pectin accordingly. It's always best to have some extra jars on hand though. But if you don't have extra jars, you can put leftover apple butter it in a plastic container and refrigerate.

The pulp is made by peeling and dicing about 10-12 large apples (again, this isn't an exact science). Macintosh is one of my favorite apples to use with this but you can choose your own. Place the diced apples in a saucepan and use enough water to just slightly cover most of the apples. Let them simmer until soft and mash with a potato masher. You can leave some chunks if you want a chunky apple butter.

• Mix applesauce or pulp with sugar in large sauce pan.
  
• Add spices and mix well over medium heat.
  
• When it reaches a full rolling boil, continue boiling for 1 minute.
  
• Remove from heat.
  
• Immediately add the Sure-Jell. Stir for 5 minutes (off of heat).
  
• Fill jars and seal. Turn jars upside down for 10 minutes initially, then turn them right side up (see jar preparation info above).
  

At Christmas time at grandma's house, my family enjoyed this on freshly baked bread, and it was heavenly. It jazzes up plain toast just as well.

You can also serve it with pork chops or add to baking recipes for extra moisture and sweetness. A dollop of apple butter on whole grain pancakes with a drizzling of maple syrup is divine. Enjoy.