Apple Butter — FarmPal

Canning recipe yielding 4-5 pints. Stores for 12 months.

Method
canning
Yield
4-5 pints
Storage
12 months
Difficulty
intermediate

Ingredients

  • •6 lbs cooking apples (Granny Smith, Jonathan, or mixed)
  • •4 cups sugar (can reduce to 3 cups)
  • •2 teaspoons cinnamon
  • •1/4 teaspoon ground cloves
  • •1/4 teaspoon allspice
  • •2 cups apple cider or water

Instructions

  1. 1Quarter apples (no need to peel or core)
  2. 2Cook with cider until very soft, about 30 minutes
  3. 3Press through food mill to remove skins and seeds
  4. 4Measure pulp, add sugar and spices
  5. 5Cook slowly, stirring frequently, until thick (several hours)
  6. 6Test by putting spoonful on plate should not weep liquid
  7. 7Ladle into hot jars leaving 1/4 inch headspace
  8. 8Process half-pints and pints 10 minutes in water bath