Apple Butter

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