Apple Butter

1. 1

   In a large saucepan cook the apples in the cider over moderate heat, stirring occasionally, for 30 minutes, or until tender.

2. 2

   Puree them through the medium disk of a food mill into another saucepan and add the remaining ingredients.

3. 3

   Cook the mixture over very low heat, stirring occasionally, for 2 1/2 to 3 hours, or until very thick.

4. 4

   Discard the lemon zest and spoon the mixture into 2 sterilized 1-pint Mason-type jars, filling them to within 1/2-inch of the top.

5. 5

   Wipe the rims with a dampened cloth and seal the jars with the lids.

6. 6

   Put the jars in a water bath canner or a rack in a deep kettle and add enough water to cover the jars by 2 inches.

7. 7

   Bring to a boil and process, covered, for 10 minutes.

8. 8

   Transfer the jars with canning tongs to a rack and let them cool.

9. 9

   Let the apple butter mellow in a cool, dark place for at least 1 week.

* Per serving · 4 servings · Values may vary.

No additional tips available.