Apple Butter
This is a project for when you have too many apples and a bit of patience. It’s essentially applesauce that you keep cooking until it reduces into a concentrated, spreadable paste. The process takes a while, but the house will smell incredible.
Ingredients
- 3 lbs Granny Smith apples
- 2 lbs Honeycrisp apples
- 1 cup unfiltered apple cider vinegar
- 1 cup apple cider
- 1 1/2 cups packed dark brown sugar
- 1 cup granulated sugar
- 2 tsp ground cinnamon
- 1/2 tsp Diamond Crystal kosher salt
- 1/2 tsp ground ginger
- 1/4 tsp freshly grated nutmeg
- Zest and juice of 1 lemon
Method
- Quarter apples, leaving peels and cores intact, removing only bruised spots.
- Combine apples, both ciders in large Dutch oven. Bring to boil, reduce heat, cover and simmer 20-30 minutes until apples are soft.
- Process hot mixture through food mill with medium disc into large bowl.
- Return puree to pot, add sugars, spices, lemon zest and juice.
- Cook uncovered over medium-low heat 1-2 hours, stirring frequently to prevent scorching.
- Cook until mixture is thick and holds shape when spooned onto cold plate.
- For refrigerator storage: Spoon into clean jars, refrigerate up to several weeks.
- For canning: Sterilize jars and lids in hot water.
- Fill hot jars leaving 1/4-inch headspace, wipe rims, apply lids and rings finger-tight.
- Process in boiling water bath 10 minutes, ensuring 1-inch water coverage.
- Let jars rest in water 5 minutes before removing to towel-lined counter.
- Cool undisturbed 12-24 hours until sealed.
Notes
Listen for lids to "ping" as they seal. Mixture will be very thick and dark when properly cooked.