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fall when apples
are plentiful.
Directions
- If you will be canning the apple butter, get suitable jars, lids and rings ready. In a
large pot or water bath canner, cover jars with water and boil 10 minutes. Turn off heat.
Place
the lids in a small pan and cover them with water. Bring the water to a full boil and then turn
the heat off. Leave the lids in the water until ready to place on the jars.
Peel, core,
and cut up the apples. Combine with the cider or water and cook until the apples are soft.
Add sugar, salt, spices, and if using, the juice and zest from a lemon.
Continue to cook over low heat, stirring frequently to prevent sticking until the mixture is
very thick. (Test by scooping up a heaping spoonful. The mixture should keep its rounded shape
and not flatten out.)
To process: using tongs, remove a jar from the hot water, fill it
to 1/2 inch from the top with apple butter, wipe the rim clean and retrieve a lid from the hot
water.
Put the lid on, screw on a ring just until snug. Return the filled jar to the pan of hot water.
Continue until all jars are filled and/or the butter is gone.
Return the pan of filled
jars to the stove. Add more hot water if necessary to completely cover jars, then cover the pot
and bring to a boil. Boil for 10 minutes.
Allow to cool somewhat (or completely); carefully remove jars to a dry surface. Cool completely
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