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Apple Butter Recipe

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Apple butter is like a thicker and spicier version of applesauce. It is great on toast, crackers, cornbread, pancakes etc., or over ice cream. Make it as plain or as spiced-up as you like. This recipe is a good starting place. If you don't want to bother with canning, just freeze whatever apple butter you won't be using within a week.
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 and drop lids in.
  • 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: with 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, snug down a ring and 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 before removing sealing rings.  Check for seals following lid manufacturer's instructions. Freeze any that don't seal or refrigerate and use soon.
Container: large pans, half-pint jars with lids suitable for canning
Prep Time: 30 minutes
Cook Time: 45 minutes
Ingredients
- 4 pounds apples -mix several varieties, if possible
- 2 cups sugar
- 1 cup apple cider or water
- pinch salt
- 1 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1/2 teaspoon allspice
- 1 lemon (optional)

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