Apple Butter

This recipe adapted

makes about 14 half pints or 7 pints

6 lbs of apples, cored and chopped
2 cups apple juice or apple cider
1 cup sugar
1/2 cup brown sugar
1 tsp ground cinnamon
2 tsp ground nutmeg
3/4 tsp ground allspice
1/2 tsp pumpkin pie spice
1 tsp lemon zest
1/4 tsp sea salt

Combine all the ingredients in a large crock pot.

Cook on high for one hour.
Stir well and reduce heat to low.
Cook on low, stirring occasionally for about 10 hours with the lid slightly propped so that the mixture can begin to reduce.

Puree the mixture until smooth.

Continue cooking on high with the lid off, stirring often until the apple butter is thick.

Take care not to burn your apple butter while reducing.

The finished apple butter should be dark brown but not burnt and of a spoon-able thickness.

Sterilize and prepare your jars, lids and rings.

Fill hot jars with hot apple butter leaving 1/2" head space.

Adjust two piece lids.

Water bath process for 15 minutes.

Ryda's note~If you just wanted a jar for the fridge, you could certainly divide the recipe, by halves and skip the canning method.

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