Recipe by Lisa Clarice
I like this recipe because I use dry pectin and it cuts down the cooking time and always firms up nicely. This is very easy and so delicious. Great for holiday gifts.
Top Review by Sydney Mike
Made half a recipe of this butter, to share some with family & friends, but kept 2 jars just for us to enjoy! Absolutely love the taste of this butter, which is so much better than what you can buy, unless it's from an apple grower/vendor! Thanks for posting this great recipe! [Made & reviewed for one of my adopted chefs in the current Pick A Chef event]
- 5 lbs apples (any cooking apple, I like macintosh or granny smith)
- 2 1⁄3 cups apple cider (or apple juice)
- 2 1⁄3 cups sugar
- 2 teaspoons cinnamon
- 1⁄4 teaspoon nutmeg
- 3 teaspoons dry pectin
- 1⁄3 cup lemon juice
Directions See How It's Made
- Core and chop apples into medium size pieces. No need to chop into little pieces. Make sure to leave the peels on!
- Heat the apples and apple cider in a large pot over medium/high heat to a boil. Reduce heat and simmer for 30 minutes. The mixture will get really mushy.
- Puree apple mixture right in pot with electric soup mixer. Or remove mixture from pot and blend or run through a mill. You want the mixture to be completely soft and smooth - no lumps. Return apple mixture to pot.
- In separate bowl, combine sugar, cinnamon, nutmeg, and pectin and stir together.
- Add sugar/spice/pectin mixture into apple mixture with lemon juice and stir.
- Cook for another 30 minutes.
- Remove from heat and fill jars to 1/4" of top. Recipe makes approximately 11 half-pint 8 oz. jars.
- Wipe rims clean and screw on 2-piece lids.
- Submerge sealed jars into hot water at 200 degrees (or boiling) for 10 minutes. You will hear a "pop" sound once jars are removed from water - that is when the lids are sealed. Let cool on your kitchen counter.