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Sweet Cider Apple Butter

Source of Recipe


From "Ball Blue Book Guide to Preserving"



List of Ingredients



• 6 pounds apples (about 18 to 24 medium)
  
• 2 cups sweet apple cider
  
• 3 cups sugar
  
• 1½ tsp cinnamon
  
• ½ tsp cloves
  






Instructions



1. Wash apples under cold running water; drain. Core and peel apples. Cut apples into quarters.
   
   
2. Combine apples and sweet cider in a large saucepan. Cook apples at a simmer (180°F) until soft. Purée mixture in an electric food strainer or food mill.
   
   
3. Measure 3 quarts of apple pulp; return apple pulp to saucepan. Add sugar and spices, stirring until sugar dissolves. Cook at a gentle boil over medium heat until apple mixture is thick enough to mound on a spoon, stirring frequently to prevent sticking. If mixture becomes too thick, add a small amount of sweet apple cider for desired consistency. Remove from heat.
   
   
4. Ladle hot butter into a hot jar, leaving ¼ inch headspace. Remove air bubbles. Clean jar rim. Center lid on jar and adjust band to fingertip-tight. Place jar on the rack elevated over simmering water (180°F) in boiling water canner. Repeat until all jars are filled.
   
   
5. Lower the rack into simmering water. Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner and bring water to a rolling boil. Process half-pint or pint jars 15 minutes. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12 hours. Check seals. Label and store jars.
   
   
   Makes about 8 half-pint or 4 pint jars