apple butter
Preserve the fall's bounty. Notes: 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. Storage: 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.
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prep time
cook time
method
Canning/Preserving
yield
2 Pints
Ingredients
- 5 pounds apples, peeled, cored and diced
- 1 3/4 cups apple cider
- 1 1/4 cups sugar
- 2 tablespoons lemon juice
- - pinch of salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground mace
- 1/4 teaspoon ground nutmeg
How To Make apple butter
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Step 1In a large pot, bring the apples and cider to a boil over medium-high heat, stirring occasionally to prevent sticking and burning.
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Step 2Reduce 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.
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Step 3Return the apple mixture to the heat and stir in the sugar, lemon juice, salt, cinnamon, mace and nutmeg.
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Step 4Continue 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.
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Step 5Store 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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