Preserve the fall's bounty.
You can use almost any variety of apples for apple butter, but a mixture of tart and sweet apples works best. Try Granny Smith, McIntosh, Gala and Jonathan.
Processed, this apple butter will keep for up to six months. Once the jars are opened, store them in the refrigerator, where they will last for up to 1 week.
apples, peeled, cored and diced
1 3/4 c
1 1/4 c
pinch of salt
How To Make
In a large pot, bring the apples and cider to a boil over medium-high heat, stirring occasionally to prevent sticking and burning.
Reduce the heat to low and simmer until the apples are soft, 30 to 35 minutes. Use a potato masher, fork or immersion blender to roughly mash the mixture.
Return the apple mixture to the heat and stir in the sugar, lemon juice, salt, cinnamon, mace and nutmeg.
Continue to simmer until the mixture has thickened and becomes a deep rich brown, about 1.5 hours. The mixture will be relatively smooth but may have a few chunks. If you want a completely smooth butter, you may puree it lightly at this point.
Store the apple butter in a covered container in the refrigerator or pour the finished apple butter into prepared jars, leaving a quarter-inch of headspace. Seal the jars and process for 7 to 10 minutes in a boiling-water canner. Store the processed jars in a cool, dark place.
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