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Apple Butter




Source of Recipe


copykat.com ?


List of Ingredients





2 quarts water
2 Tablespoons salt
~~~~~
6 pounds apples, peeled, cored and chopped
**See my note below about apple varieties
2 quarts fresh apple cider
3 1/2 cups sugar
1/2 teaspoon ground cinnamon
pinch of allspice
pinch of nutmeg



Recipe



Recipe


Before beginning, wash all of your jars and lids with warm soapy water and allow to air dry. Have your canning bath filled with water and after you reach the step of adding the sugar and cooking the mixture down, place the bath on high heat to begin to bring it up to temperature for the processing. You can place your jars and bands in this water to heat them for filling the jars. Do not ever boil the seals, the compound may not seal if heated before using.

To make the apple butter:
In a large bowl, combine the water and salt, as you peel the apples place the fruit in the water. When all the apples are prepared (place the peels and cores in a Dutch oven and just cover with cold water to make juice for apple jelly) drain from the water.

Chop the apples in a food chopper or blender, measure the fruit and juice to 2 quarts (8 cups), combine in a large heavy saucepan or Dutch oven with the 2 quarts of apple cider, bring to a boil and simmer until cooked down by half. This is a time consuming project, you can't leave the butter in the end of cooking, or it will scorch on the bottom. Run a stick blender through the mixture or put through a food mill, you should have about 2 1/4 to 2 1/2 quarts. Combine in the Dutch oven the pulp and the sugar and spices (to taste) and simmer until thick, keep stirring! When the butter is ready it will mound on a spoon. Another test is to place a spoonful on a cold plate, if no liquid oozes around the edge, the butter is cooked long enough.

Ladle into hot 1/2 pint jelly jars or pint canning jars, clean the edge, place on the lid and tighten the band finger tight. Process in a boiling water bath for 10 minutes. Remove and allow to cool naturally and upright until room temperature. Check the seals, remove the bands and label and store in a cool, dark place.

Makes approximately 8 half pints.