Apple Butter 2
(This recipe can successfully be cut in half. Yield - about 9-to10 half-pint
jars)
8 pounds apples
3 cups apple cider
1 cup apple cider vinegar
3 cups white sugar
2 ¼ cups packed brown sugar
1 tablespoons ground cinnamon
2 teaspoons ground cloves
2 teaspoons ground nutmeg
Prepare jars, screw bands, and lids. Sterilize canning jars. To sterilize jars
place clean jars and screw bands in a large pot of water, bring to a rolling and
boil hard for 10 minutes. Use jar lifters to remove jars. Jars can also be
sterilized in the boiling water bath canner. Prepare lids according to
manufacturers directions.
Wash; remove stems, quarter and core apples. Cook slowly in cider and vinegar
until fruit is soft. Press fruit through a colander, food mill, or strainer.
Cook fruit pulp with sugars and spices for about 20 minutes stirring frequently.
To test for doneness, remove a spoonful and hold it away from steam for 2
minutes. It is done if the butter remains mounded on the spoon. Another way to
determine when the butter is cooked adequately is to spoon a small quantity onto
a plate. When a rim of liquid does not separate around the edge of the butter,
it is ready for processing.
Pour hot apple butter into hot half-pint or pint jars, leaving ¼ -inch
headspace. Wipe jar rims clean and adjust two-piece canning lids. Process 5
minutes in a boiling water bath canner.
Remove jars; allow to cool completely before checking seals. Label and date each
jar. Store in a cool place away from direct sunlight for up to one year.