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Wednesday, June 13, 2012

Sweet Cider Apple Butter
source: Ball; Makes about 8 (8 oz) half pints
  •  6 lb apples, peeled, cored and quartered (about 18 medium)
  • 2 cups sweet apple cider
  • 3 cups granulated sugar
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 8 (8 oz) half pint glass preserving jars with lids and bands
  1. Combine apples and apple cider in a large stainless steel saucepan. Bring to a boil over medium-high heat. Reduce heat and boil gently, stirring occasionally, until apples are soft, about 30 minutes.
  2. Transfer apple mixture to a food mill or a food processor fitted with a metal blade, working in batches, and purée just until a uniform texture is achieved. Do not liquefy. Measure 12 cups of apple purée.
  3. Combine apple purée, sugar, cinnamon, and cloves in a clean large stainless steel saucepan. Stir until sugar dissolves. Bring to a boil over medium-high heat, stirring frequently. Reduce heat and boil gently, stirring frequently, until mixture thickens and holds its shape on a spoon.
  4. Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
  5. Ladle hot butter into hot jars leaving 1/4 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
  6. Process jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
TL'S NOTES: It appears that I made this back in 2009 for the first time. From my "broken notes", I made multiple batches. However, one of them, I made in the crock pot. This is great if you aren't ready to complete the full project in one day! However, if overcooked, they become a darker brown and not so pretty!

6/10/12: We've been out of Apple Butter for some time and Greg is really craving it. Therefore, he bought enough apples and asked that I make a batch. My original recipe didn't call for peeling the apples; which is (I'm sure) why I started using it. This time I only had 10 cups of purée, I hadn't used the cider and let it cook all day AND overnight (too long)!! I used the food processor to make the purée. I forgot to get the bubbles out and nothing was as hot as I like it to be while canning. All of the jars sealed, but I need to keep an eye on them. Will likely send some home next weekend with Amber, mom and dad so that it gets used sooner rather than later! Well, if I don't post this now (even without pictures), it will likely sit in my drafts forever!

1 comment:

  1. YOU'RE BACK!!!! I'm your number one fan!!! But I gotta say I don't really like apple butter.

    Whatcha gonna cook next?