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Gingered Apple Butter




Source of Recipe


Jen


List of Ingredients




4 lbs. cooking apples, unpeeled, cored and quartered
1 1/3 c. packed brown sugar
1 c. fresh squeezed apple cider
Grated zest and juice of 1 lemon
1 to 3 T. grated fresh ginger



Recipe



Combine apples, brown sugar, cider and lemon zest and juice in slow cooker. Cover and cook on low (200°) for 8 to 10 hours (overnight), until the apples are very, very soft.

The next day, stir in the grated ginger. Increase the heat to high (300°), uncover, and cook, stirring occasionally, until the mixture has reduced to about 3 cups (8 to 10 hours).

Using a rubber spatula, rub the apple butter through a wire strainer set over a bowl to remove the apple peels (you can also use a food mill).

Spoon the warm apple butter into hot, sterilized jars. Screw on the two-piece lids and let stand at room temperature 8 hours or overnight. Refrigerate. The canned apple butter will keep, refrigerated, for up to 6 months. (You can also can in a hot-water bath for pantry storage.) Makes about 2 pints.



Note: vary the amount of ginger to your liking.