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Prep Time: 45 minutes, Cook Time: 3.5 hours, Makes: 8 half-pints
4 lbs. apples (some apples good for cooking: Rome, Granny Smith, Jonathan, McIntosh) 1 c. organic apple cider vinegar 2 c. water 4 c. sugar 3 tsp. cinnamon 1 tsp. nutmeg 1/2 tsp. ground cloves 1/2 tsp. salt Juice and zest of one lemon Fill a water canner or large pot, half-full of water. Bring to a simmer. Wash jars, screw bands and lids in hot, soapy water. Rinse well and place in simmering water. Turn off the heat and let stand in water until ready to use. Drain well before filling. Remove stems from the apples. Cut the apples into quarters, removing any “bad” parts, but leaving the skin and seeds intact. Place in a large pot, add vinegar and water, cover, and bring to a boil. Reduce heat to a low simmer and cook for about 30 minutes, or until the apples are soft. Place apples through a chinois sieve or food mill. Measure the puree and into a large bowl and add a half cup of sugar for each cup of apple puree. Add salt, desired spices, and lemon juice and zest. Stir well to dissolve the sugar. Adjust seasonings to taste. Place in a large, heavy-bottomed pot (a low and wide pan works well, as it encourages quicker evaporation). Cook over medium-low heat, stirring frequently to prevent scorching. Cook for 2 to 3 hours, or until thick, smooth and buttery. Remove from heat and skim off any foam with the back of a metal spoon. Ladle into sterilized jars, leaving 1/8 inch space at the top of the jar. Remove air bubbles and slide a rubber or silicone spatula between jar and food, and press gently to release any bubbles. Wipe rim clean of any excess apple butter. Top with lids, screw tightly and place in a hot water bath to ensure a good seal. Water must cover jars by 1 to 2 inches. Cover, bring to a boil and process for 10 minutes. Remove jars and allow to cool. Check seal by pressing the lid. (If the tops don’t spring back, the apple butter is sealed and is good for a year, otherwise the apple butter needs to be refrigerated and enjoyed within 2 weeks). Allow to cool for 24 hours. |
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