Apple Butter Recipe

Ingredients:

• 6 lbs apples (about 12-14 medium apples), peeled, cored, and sliced
• 2 cups granulated sugar (adjust to taste)
• 1 cup brown sugar (optional, for deeper flavor)
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice (optional)
• 1/2 teaspoon salt
• 1/2 cup apple cider or water
• 2 tablespoons lemon juice (for preserving)

Equipment:

• Slow cooker (or large pot for stovetop)
• Immersion blender or regular blender
• Canning jars with lids and rings (pint or half-pint size)
• Water bath canner or large stockpot with a rack

Instructions:

Step 1: Prepare the Apples

1. Peel, core, and slice the apples. Use a mix of sweet and tart apples (like Granny Smith, Honeycrisp, and Gala) for the best flavor balance.

Step 2: Cook the Apple Butter

1. Place the apples in a slow cooker or large pot.
2. Add the granulated sugar, brown sugar (if using), cinnamon, cloves, nutmeg, allspice (if using), salt, and apple cider or water.
3. Stir to combine, and cook on low heat in the slow cooker for 8-10 hours (or simmer on the stovetop for 2-3 hours), stirring occasionally, until the apples are soft and broken down.

Step 3: Puree the Apples

1. Once the apples are fully cooked, use an immersion blender to puree the mixture until smooth. You can also transfer the mixture in batches to a regular blender.
2. Continue cooking the apple butter on low (with the lid slightly ajar if using a slow cooker) for another 1-2 hours until the mixture thickens to your desired consistency. It should be spreadable and thick enough to hold its shape on a spoon.
   • Tip: If it’s too watery, keep cooking with the lid off to let moisture evaporate.

Step 4: Prepare for Canning

1. While the apple butter is cooking down, sterilize your canning jars by washing them in hot soapy water and then placing them in a boiling water bath for 10 minutes.
2. Simmer the lids in hot (not boiling) water to soften the sealing compound.

Step 5: Fill the Jars

1. Stir the lemon juice into the apple butter.
2. Ladle the hot apple butter into the sterilized jars, leaving about 1/4 inch of headspace at the top.
3. Wipe the rims of the jars with a clean damp cloth to remove any residue, place the lids on top, and screw on the rings until they are fingertip-tight.

Step 6: Process the Jars

1. Place the filled jars into a water bath canner or a large stockpot with a rack. Make sure the jars are covered by at least 1-2 inches of water.
2. Bring the water to a full boil, and process the jars for 10 minutes for half-pint jars and 15 minutes for pint jars (adjust for altitude if necessary).

Step 7: Cool and Store

1. After processing, carefully remove the jars from the water bath and let them cool on a towel or rack for 12-24 hours.
2. Once cooled, check the seals by pressing the center of each lid. If the lid does not flex up and down, the jar is sealed properly.
3. Store the sealed jars in a cool, dark place for up to 1 year. Refrigerate any jars that did not seal properly and use them within a few weeks.

Tips:

• Apples: Using a mix of apple varieties creates a more complex flavor. If you prefer a sweeter apple butter, use less sugar or taste-test as you cook.
• Spices: Adjust the spices to your liking. If you prefer more cinnamon or less clove, customize the recipe to your taste!
• Consistency: For thicker apple butter, continue cooking until it reaches the desired thickness. The longer you cook, the more concentrated the flavor becomes.

Yield:

• This recipe makes approximately 6-7 half-pint jars of apple butter.

Nutritional Information (per tablespoon):

• Calories: ~30 kcal
• Carbohydrates: ~7g
• Sugar: ~6g

Enjoy your homemade Apple Butter on toast, pancakes, or as a flavorful addition to your favorite recipes! Canning it ensures you have this fall treat on hand all year round.