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Maternal-Side Apple Butter

Source of Recipe

From "Big Food Big Love" by Heather Earnhardt


Recipe Introduction

"I love apple butter. To me, nothing says easy, quick, after-school snack like toast or a biscuit smeared thick with apple butter. It cooks for a long time, so make your time worth the effort and plan on giving some away. This recipe is from my Aunt Susie, and she's made this for as long as I can remember. This butter is super good served on a charcuterie plate, spread onto a grilled cheese and bacon sandwich, layered between stacks of pancakes, or simply smeared on toast."

List of Ingredients

â—¦  6 pounds tart apples, such as Granny Smith
â—¦  5 cups sugar
â—¦  5 cups apple cider or apple juice
â—¦  1 tablespoon freshly squeezed lemon juice
â—¦  1 tablespoon ground cinnamon
â—¦  1 ½ teaspoons ground allspice
â—¦  1 ½ teaspoons ground cloves
â—¦  1 teaspoon kosher salt


Recipe

Sterilize your jars, prepare your bands and lids, and have all your canning tools ready.

Peel and core the apples, then cut them into 1-inch chunks.

In a large Dutch oven over high heat, combine all of the ingredients. Bring the mixture to a boil, then reduce the heat to low. Cover the pot halfway with the lid, allowing the steam to escape and the liquid to reduce. Simmer for 5 hours, stirring every 30 minutes. Taste for seasoning, adding a touch more cinnamon as needed. Cool the mixture to room temperature.

In a food processor, purée the apple butter until smooth.

Ladle the butter into sterilized jars, leaving ¼ inch of headspace. Wipe the rims clean, place the lids on top, and screw on the bands. Process the jars in a water-bath canner according to the manufacturer's instructions. Store in the refrigerator or pantry for up to 1 year.

Makes 9 half-pint jars