- 12 medium to large apples
Fuji or Gala if you like sweet apple butter
Granny Smith, Red Delicious for a more tart apple butter
About four pounds by weight AFTER peeling and coring
(You can cheat and use applesauce, but it is MUCH better with real apples)
- 4 C sugar
- 2 C of apple cider (no preservatives if possible)
- 1/4 C apple cider
- 2 TBL lime juice
- 2 teaspoons cinnamon
- 1/2 teaspoon cloves
- 1/2 tsp salt
This recipe makes about 4-8 jars, so if you plan on using it over the next few months, you don’t have to can it. If you are planning to can some, double the recipe and follow standard canning procedures (which will not be repeated here)
STEP BY STEP
- Wash your jars in the dishwasher so they are as sterile as possible
- Put a small pot of boiling water in the far corner of your stove top and let it simmer for now
- Peel and core your apples, and then mince or grate
- Bring all other ingredients up to a boil on your stove top
- Add your minced apples to the boiling mixture
- Let simmer about 20 minutes
- Increase heat to medium high and cook for 1-2 HOURS stirring almost constantly with a flat spatula, scraping the bottom of the pot to keep from scorching. (Bring a good book into the kitchen with you.)
IMPORTANT NOTE: During the cooking process, the liquid will expand to about TWICE the original size, so make sure you have a large pot.
- If you don’t have an immersible thermometer, GET ONE. Here is the one that I use, and I LOVE IT. It is by Thermoworks, and is not all that expensive for the use you will get out of it. This is also good for cooking meat, potatoes, etc. I also got an infrared thermometer that I used for grill and pan temperatures.
- Heat until it reaches 220-222º
- Put a lid (one by one) into the small pan of boiling water to soften the seal.
- Pour into prepared canning jars, screw lid on finger tight, and set on the counter.
Even without hot water bath canning, the “counter canned” apple butter should last a few months in the refrigerator.
Find more like this: Condiments and Sauces