Jonagold Apple Butter

Name: Jonagold Apple Butter
Yield: makes about 5 cups, five 1/2-pint jars
Ingredients: 5 pounds tart apples (such as Jonagold, Winesap, Jonathan, Empire, or Granny Smith), peeled, cored, and cut into eighths; 1 cup apple juice or water; 1/2 cup firmly packed dark brown sugar; 1 to 1 1/2 cups granulated sugar; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground cloves; 1/4 teaspoon ground allspice; Pinch of fine sea salt

By Virginia Willis

December 9, 2011

Image may contain Cutlery Fork and Plant

Photo by Chelsea Kyle

When I see Jonagold apples at the market, I buy them, always thinking of my sister, Jona. My parents got a little creative with her name. It’s feminine for John, my father’s name. A blend between Jonathan and Golden Delicious, Jonagold apples are great for apple butter and applesauce. They have a tendency to soften in the refrigerator, so they are best used shortly after harvest.

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