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August 31, 2011
Homemade Apple Butter
The Pantry
Prep time:
30 minutesCook time :
3 hours“Toasted pound cake became so special when spread with some of Grandma's apple butter.”
Ingredients
- 5-7 pounds Jonathan, Winesap or Red Delicious apples
- 2 1/2 cups apple cider
- 4 1/2 cups granulated sugar
- 1 tablespoon cinnamon
- 1 tablespoon grated lemon zest
- 1 1/2 teaspoons ground cloves
- 1/2 teaspoon salt
Directions
1
Cut unpeeled apples into quarters and remove cores. Place in a large heavy stockpot. Add apple cider. Place over high heat. Bring to a boil; reduce heat to low. Simmer, stirring occasionally, until the apples are tender and puffy, about 2 hours.
2
Process the apple mixture in a food processor or blender until smooth to yield 6 to 7 cups of pulp.
3
Combine apple pulp, granulated sugar, cinnamon, lemon zest, cloves and salt in a large heavy saucepan and mix well.
4
Place over medium heat. Bring to a boil, stirring occasionally. Simmer over low heat, stirring occasionally, until thickened, about 1 hour.
5
Spoon into 7 hot sterilized 1/2-pint jars, leaving 1/2-inch headspace. Seal with 2-piece lids.
6
Makes 7 (1/2-pint) jars. Store in pantry or refrigerator.
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Grandma's Secret Tip
Grandma's Secret Tip
When Grandma got a slow cooker, she put it to use making apple butter. She cut the apples into halves or quarters, then packed them in the slow cooker. She added 2 cups of cider and let the apples cook for 6 to 8 hours, stirring them occasionally, then spooned them, along with the cooking liquid, into the food mill.
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