Apple Butter 32 Recipe

  • 4 pounds - tart apples, cut inch quarters (8 large apples)
  • 1 1/2 cups - apple cider or water
  • 1 cup - firmly packed Dark Brown Sugar
  • 3/4 cup - Granulated Sugar
  • 2 tablespoons - lemon juice
  • 1 teaspoon - cinnamon
  • 1/4 teaspoon - ground ginger
  • Pinch of salt
In a large, heavy kettle or Dutch oven, combine apples and cider. Cover and cook until soft, about 15 minutes; adding more liquid if necessary.

Press mixture through a fine sieve or food mill. Return puree to kettle. Add sugars, lemon juice, cinnamon, ginger and salt. Bring to a boil. Reduce heat and simmer, uncovered, until thickened and no more liquid separates from pulp, about 45-60 minutes, stirring occasionally.

Ladle into hot, sterilized canning jars, leaving 1/4-inch head space. Place lids on jars and tighten screw bands. Place jars on a rack in a pot of simmering water, making sure jars are completely covered by water. Bring to a rolling boil. Boil for 10 minutes; cool. Gradually remove jars from water. Check for proper seal.

Makes 5 half-pints.

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