This is for my reference only. I’ve made a few changes and substitutions, indicated by (GR) for Grandpa’s Revision
INGREDIENTS
- 6-8 medium to large apples
Fuji, Gala and Granny Smith
About TWO POUNDS by weight AFTER peeling and coring - 1/2 C of apple cider (no preservatives if possible)
- 1 C granulated white sugar
- 1/2 C brown sugar
- 1 teaspoon cinnamon
- 1/2 tsp nutmeg – freshly grated
- scant teaspoon cloves
- 1 tsp lime juice (GR)
- 1 tsp lemon juice
- 1 tsp vanilla extract
- scant salt
This recipe makes about 2-4 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 (GR)
- Peel and core your apples, and then chop, mince or grate (GR)
- Bring all other ingredients up to a boil on your stove top
- Add your apple pieces to the boiling mixture
- Let simmer about 60 minutes
- IMPORTANT NOTE: During the cooking process, the liquid may 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.
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THE CANNING PROCESS - 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.
