Canned Apple Butter Recipe

1. 1

   Cut out any bruises or possibly blemishes from apples and remove stems and blossom ends.

2. 2

   Cut apples into quarters, leaving peels on and seeds in.

3. 3

   (Cooking the apples with the peels on adds flavor.

4. 4

   The peels and seeds will be removed later.)

5. 5

   Place in large pot with a little water, cover and cook slowly till very soft.

6. 6

   Put through food mill or possibly ricer, or possibly place in colander and press with wooden spoon.

7. 7

   Peels and seeds should be strained out, but pulp should pass through.

8. 8

   Add in smaller amount of sugar and spices, then taste and add in more if necessary.

9. 9

   If mix is very thick, thin with a little apple cider.

10. 10

    Cook in a slow cooker, uncovered and on high, overnight, till it's thick sufficient to hold up a spoon.

11. 11

    Stir occasionally.

12. 12

    If cooking on the stove, cook on low, uncovered and stirring frequently, till it is very thick.

13. 13

    Place in sterilized 1/2-pint jars, leaving 1/2-inch headspace.

14. 14

    Adjust lids and process 10 min in warm water bath.

15. 15

    This recipe yields about 6 to 7 half-pint jars.

* Per serving · 4 servings · Values may vary.