Apple Butter

Directions

1. Wash, peel, core, and quarter the apples.

2. In a large pot, add the apples and the apple juice (enough to just cover the apples).

3. Cook over a medium-high flame until soft. Drain the liquid from the apples.

4. Press the apples through a sieve or mash in a large bowl with a potato masher.

5. Add the sugar, lemon juice, and spices to the mashed apples.

6. Return the apple mixture to the heat and continue to cook them over medium heat, stirring constantly to prevent burning.

7. Bring the mixture to a boil, then reduce the heat to a simmer.

8. As the mixture thickens, add more sugar (if desired), and stir until the sugar dissolves. Cook until thickened, remembering to stir constantly.

9. Once thickened, remove from flame. To store, pour the slightly cooled mixture into sterilized jars and seal them. Store in a cool, dry place or in the refrigerator.

 

Notes: There are various ways to sterilize jars. One method that works is slow heating. Put cleaned jars and lids upside down in a pan with about 1 inch of water. Place the pan in the oven and turn the oven on the lowest heat setting. Wait until the temperature tops out and leave the jars/lids for an additional 10 minutes. Remove from the oven and let cool in the pan. The water will be drawn up into the jar like a vacuum.  Keep the jars upside down and place them on a clean, dry towel. After the jam/jelly/fruit butter is placed in the jar (while still warm, but not boiling hot), place the lid on top and turn the jar upside down.  When it has cooled completely, the top will pop, indicating a seal.

 

Substitutions: Apple juice/Water. Lemon Juice/1 Tbs Lemon Salt. Allspice/Other spice.