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Apple butter is an excellent accompaniment for roast pork or a wonderful substitute for jam or jelly on your morning toast.
You Will Need
You Will Need
- 4 pounds apples (about 12 to 16 medium)
- 2 cups water
- 4 cups sugar
- 2 teaspoons cinnamon
- ¼ teaspoon cloves
- 6 Ball® half-pint or 3 Ball® pint glass preserving jars and lids
- Optional: Ball® freshTECH Electric Water Bath Canner + Multicooker
- CORE and peel apples. Cut apples into quarters.
- COMBINE apples and water in a large saucepan. Cook apples at a simmer until soft. Puree mixture using an electric food strainer or food mill. Measure 2 quarts of apple pulp; return apple pulp to saucepan. Add sugar and spices, stirring until sugar dissolves. Cook at a gentle boil over medium heat until apple mixture is thick enough to mound on a spoon, stirring frequently to prevent sticking. If mixture becomes too thick, add a small amount of water or apple juice for desired consistency. Remove from heat.
- LADLE hot butter into a hot jar, leaving ¼-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and adjust band to finger-tip tight. Place jar in boiling-water canner. Repeat until all jars are filled.
- LOWER the rack into simmering water. Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner and bring water to a rolling boil. Process half-pint or pint jars 10 minutes. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12 hours. Check seals. Lids should not press up and down when center is pressed. Label and store jars.
Tip: Do you have a fondness for robust flavors? If so, substitute a portion of white granulated sugar with light or dark brown sugar to impart a little taste of molasses.