Spicy Apple Butter

Spicy Apple Butter

Miz Helen's Kitchen

4 8oz. Jars

8 pounds apples, peeled, cored and cut into quarters.

1 1/2 cups brown sugar

3/4 cup honey

1/2 cup apple cider vinegar

2 tablespoons cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground nutmeg

1/2 teaspoon allspice

1 tablespoon salt

1/8 to taste Cayenne Pepper

2 lemons, juice and zest

Directions

In a large stockpot, place the quartered apples, vinegar and about 2 cups water. Pour enough water to cover the apples. Bring the apples to a boil, reduce the heat to medium and cook the apples until they are soft.

Drain the apples and puree the apples in a food processor until smooth.

Pour the apple mixture into a large pan over low heat.

Add the brown sugar, honey, cinnamon, salt, cloves, nutmeg, allspice cayenne pepper, lemon juice and zest.

Continue to cook the mixture until the liquid is absorbed and the mixture reduces by half, stirring occasionally, this will take about 20 to 30 minutes.

To can the Apple Butter:

Place the jars and lids on a rack in a stockpot, making sure the jars make no contact with the bottom of the pot. Cover the jars with boiling water and cover the pot. Boil the jars and lids for 10 minutes.

Pour the Apple Butter into the jars, leaving about 1/4 inch from the top empty. Be careful not to contaminate the insides of the jars by touching them with your hands. Place the lids on the jars and seal the jars tightly. Return the jars to the boiling water for 1 minute to secure the seal. Let the jars come to room temperature before removing from the water bath.