Apple Butter


4 lbs (2 Kg) Jonathan, Winesap, or other full-flavored cooking apples
2 cups (500 ml) apple cider or water
6 cups (1.5 L) white or brown sugar, or more to taste
1 tsp (5 ml) ground cinnamon
1/2 tsp (2 ml) ground cloves
1/4 tsp (1 ml) ground allspice
Grated rind and juice of 2 lemons

Remove the stems and cut apples in quarters. There is no need to peel or core the fruit. Combine the apples with the cider or water in a large pot and bring to a boil over moderate heat. Simmer covered for 30 minutes, or until the fruit is soft. Put the cooked apples through a food mill or fine strainer, discarding the seeds and skin. Add the remaining ingredients and cook over low heat, stirring constantly, until the sugar is dissolved. Continue to cook uncovered, stirring frequently, until the butter forms a sheet when dropped from a spoon. To test for doneness, place a small quantity on a plate. If a small ring of liquid separates around the edge of the apple butter, continue cooking until no ring forms. Pour into hot sterilized jars and seal tightly. Makes about 10 cups (2.5 L).

The copyright of the article Apple Butter in Gourmet Recipes is owned by Marna Gatlin. Permission to republish Apple Butter in print or online must be granted by the author in writing.

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