Apple butter has been around at least since colonial times in America. It was originally used as a way to preserve apples and a good use for grade B apples. There is no butter or dairy product in apple butter. The name comes from the sweet creamy texture and consistency as well as its use as a spread on bread. It also has many more uses in sauces, breads and pastries. It’s thicker and creamier than applesauce with a sweet caramel and spice flavor. Many people prefer apple butter to dairy butter.
Though apple butter can be made in small quantities using a crock pot, CROCKPOT APPLE BUTTER, the traditional method requires a large copper kettle over an open fire. Harvest time is an important time of year and fortunately apples are usually quite plentiful. Often the challenge is what to do with the surplus apples. Mixing 40 to 50 pounds of apples over an open fire with a large wooden paddle, for hours on end calls for a lot of strong, preferably young arms and backs. Hence, the family or community tradition of the Apple Butter Festival.