Apple Butter Recipe for Canning

Yield: Makes enough to fill 8 pint jars

8 pounds Fuji, Golden Delicious, Winesap, McIntosh or Gala apples (or a mixture)

2 cups tart apple cider

2 cups apple cider vinegar

2 1/4 cups granulated sugar

2 1/4 cups packed light brown sugar

2 tablespoons ground cinnamon

1 teaspoon ground cloves

Remove stems, wash and core apples. Cook apple pieces slowly in the cider and vinegar mixture in a large, flat-bottomed pan over medium heat until soft, about 20 minutes. Press apples through a food mill, colander or strainer; discard peels.

Combine fruit pulp with sugars and spices. Return to saucepan, bring to a boil, then lower heat and simmer until butter is thick enough that liquid doesn’t separate from the cooked pulp when spooned onto a cool plate. Stir frequently during cooking to ensure the butter doesn’t stick to the bottom of the pan. Apple butter may need 1 to 3 hours of cooking, depending on the juiciness of the apples.

Fill hot product into sterilized half-pint or pint jars, leaving 1/4-inch headspace. Wipe rims clean with a wet cloth and adjust lids. Process in a boiling water bath for 5 minutes.

Experiment with replacing traditional recipe ingredients with apple butter. These Scrumptious Strawberry-Banana Smoothie Muffins would be delicious with apple butter!