|Sweet and Pungent Apple Butter for the Winter.|
I have made apple butter for many years and had 5 pounds of apples on hand so you know I couldn't resist the crock pot method.
Here is how I adapted her recipe:
5 pounds (about 10 large) mixed apples, peeled, cored, and cut into medium sized pieces
1 3/4 C. sugar
1/2 t. cinnamon
1/2 t. salt
1/4 t. nutmeg
1/8 t. ground cloves
1/4 t. ginger
2 C. apple cider
1/4 C. fresh lemon juice
|Starting the process.|
With the lid set slightly ajar continue to cook for 7-9 hours until dark and thick. Stir well. If there are lumps remaining and you would prefer a smoother texture you may use a stick blender, food mill, or processor to achieve the desired consistency.
Place 6 clean 1 pint or 12 half pint jars through the dishwasher and fill from there. Seal with bands and lids you also put through the dishwasher. If you have a sterile cycle or heated dry be sure to activate it.
Leave 1/4" head space in each jar and be sure to wipe the rim of the jar with a clean cloth should you drip any apple butter.
Heat enough water in a cold packer or a large kettle to cover the jars by 1". There should be 1" between the jars. Bring to a boil and process for 10 minutes. Remove the jars with tongs and leave them undisturbed to cool on clean towels for 12 to 24 hours.
Once the jars have cooled completely test to be sure they have sealed. Press down on the middle of the lid with a finger. If it springs back the jar is NOT properly sealed and should be processed again or refrigerated and eaten promptly.