Apple butter is a thickened apple sauce with added spices.
- 4 pounds cooked apple pulp
- 1 cups vinegar
- 1 cups sweet apple cider
- 2-1/2 cups sugar
- 1 tablespoons ground cinnamon
- 1/2 tablespoon ground cloves
- ½ pint (8 oz) glass jars
- Quarter and core apples, leave the skin on. Cook apples in vinegar and cider on low heat.
- Press apple pulp through a strainer or food mill. Put apple pulp in a pot and add sugar and spices.
- Cook on low heat until thick, stirring frequently. This will take about 60 minutes.
- Test for doneness – spoon a portion of apple butter into a plate. If a rim of liquid does not form around the butter, it has been properly cooked.
- Without a delay, fill sterile glass jars leaving ¼ inch headspace. Wipe rims, tighten lids and process in a bath canner for 5 minutes. At altitudes above 1000 feet, process for 10 minutes.
- Remove jars from canner and let stand undisturbed for 12 hours.