Apple Butter

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 3hrs 15mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In an 8- to 10-quart heavy kettle combine apples and cider.
  • Bring to boiling and reduce heat.
  • Simmer, covered, for 30 minutes, stirring occasionally.
  • Press through a food mill or sieve until you have 8 1/2 cups.
  • Return pulp to kettle.
  • Stir in sugar, cinnamon, cloves, and allspice.
  • Bring to boiling and reduce heat.
  • Cook, uncovered, over low heat 1 1/2 hours or until thick and mixture mounds on a spoon, stirring often.
  • Boiling-Water Canning: Ladle hot apple butter into hot, sterilized half-pint canning jars heaving 1/4 inch headspace. Wipe jam jars and adjust lids. Process in a boiling water canner for 5 minutes (start timing when water returns to boil). Remove jars and cool on rack.
  • Freezing: Place the kettle of apple butter in a sink filled with ice water. Stir mixture to cool. Ladle into half-pint wide-top freezer containers, leaving a 1/2 inch headspace. Seal and label and freeze up to 10 months. Apple butter may darken slightly on freezing.
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