homemade apple butter

Homemade Apple Butter
Adapted from 101 Cookbooks; makes ~40 oz

ingredients
4 lbs of apples, unpeeled & uncored, cut into quarters
1/2 gallon of apple cider
~2 c sugar (or less, if desired)
1 1/2 t cinnamon
1/2 t cloves
juice of 1 lemon

special equipment
food mill or very fine sieve
canning jars, ~40 oz in volume
large pot for sterilizing jars

instructions

  1. Prepare jars by running them through your dishwasher and using heated dry. Keep door closed until you need the jars.
  2. in a heavy pot over med/med-hi heat, add apples and enough apple cider to cover the apples. bring to simmer. skim foam as it appears (but don't worry too much about getting it all). cook apples until tender throughout, about 20-30 minutes.
  3. take apples out of pot and, in batches, run through a food mill (or fine sieve, but it will take a while using that method) and into a large bowl. after running all apples through, it will look like applesauce - because it is... applesauce.
  4. put applesauce back in large pot over medium heat. bring to simmer (~220 F). while stirring, add in lemon juice, sugar, cinnamon, and cloves. continue to simmer over medium/medium-low. continue stirring occasionally and keep mixture around 220 F. it will take 1-2 hours from here. the applesauce will thicken up, darken, and eventually start popping and making bubbly noises. once it's dark and reduced significantly, remove from heat (it will thicken more after this point as well).
  5. fill your biggest pot with water and bring to a boil. the water will need to cover the jars when placed in the pot.
  6. remove jars from dishwasher and fill apple butter to within 1/4 inch of jar top. wipe rims clean with a dry paper towel and screw lid on tightly. using tongs or jar holder, place jar into boiling water for 10 minutes. take out and let cool completely. over time, you should hear the jars pop which means they are sealed and ready to store!

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