Apple Butter Recipe recipe
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Ingredients
- 2 pounds Honeycrisp apples - peeled, cored, and cut into 1-inch pieces 2 pounds Granny Smith apples - peeled, cored, and cut into small pieces 1 cup apple cider 2 cups white sugar 2 tablespoons lemon juice canning jars with lids and rings
Nutrition Info
- 170.7 caloriescarbohydrate: 44.9 gcholesterol: : -fat: 0.1 gfiber: 2.6 gprotein: 0.3 gsaturatedFat: : -servingSize: -sodium: 3.1 mgsugar: 41.1 gtransFat: : -unsaturatedFat: : -
Directions Apple Butter Recipe
Directions
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Combine Honeycrisp apples, Granny Smith apples, and apple cider in a large stainless steel or enamel-coated saucepan, bring to a boil, stirring occasionally. Reduce heat to medium-low, simmer until mixture reduces by about half, about 20 minutes.
Stir sugar and lemon juice into the apple mixture, bring to a boil. Reduce heat to medium-low, and continue cooking at a simmer until the mixture is very thick, about 25 minutes.
Sterilize the jars and lids in boiling water for at least 5 minutes. Pack apple butter into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.