makes a bit more than 2 pint jars
4 lbs of cooking apples, peeled, cored and quartered (I use Golden Delicious)
1/2 cup white granulated sugar
1/2 cup packed light brown sugar
juice of 1 lemon
1 cup apple cider
2 cups water
1 tablespoon ground cinnamon
1 teaspoon ground cardamom
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
In a large stock pot, add all the ingredients and bring to a boil. Reduce the heat to medium low and cover. Simmer until apples are soft, 20-30 minutes.
Remove from the heat. Mash the apples with a spoon or potato masher right in the pot or pass the mixture through a food mill set over a large bowl. Return the apples to the pot and set over low heat. Stir occasionally to keep the mixture from burning. Cook for 3-4 hours until the apples are thick with a deep brown color.
I take one extra step for texture purposes. I like my apple butter really smooth and creamy. To achieve that texture, I place the slightly cooled mixture in my waring blender and blend away. You can use an immersion blender as well.
Store in the refrigerator for up to 3 weeks, freeze for up to 1 year, or place in hot sterilized jars using the canning method. Enjoy!
Printed from thegalleygourmet.net
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