Apple Butter

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   1. In your biggest, heaviest pot combine the apples and enough cider to cover them. Bring to a simmer, and cook the apples until tender. A bit of foam will form on the surface that should be skimmed off; it's okay if you can't get it all.

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   2. When the apples are tender, remove the pot from the heat, and puree the mixture until it is smooth (an immersion blender is the best tool for this). Stir in sugar, spices, and lemon juice.

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   3. Simmer the mixture, stirring occasionally, until it darkens in color and begins to pop and bubble, about 1-1 1/2 hours. Make sure to watch the pot carefully and stir often in the last 1/2 hour to prevent scorching. I would usually tell you here to cook the butter until it reaches approximately 220 degrees Fahrenheit. Ladle the hot apple butter into your prepared jars, wipe the rims with a clean towel, and process in a hot water bath for 10 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.