HOMEMADE APPLE BUTTER WITH CANNING INSTRUCTIONS


There's a sense of accomplishment and satisfaction in making and preserving your own food. It’s a great way to enjoy the fruits of your labor and share homemade goodies with others.  

Apple season is approaching and apple butter is a great way to preserve some of that deliciousness for those cooler months.
 

INGREDIENTS

  • 4 pounds apples (about 12 to 16 medium)
  • 4 cups sugar
  • 2 teaspoons cinnamon
  • ¼ teaspoon ground cloves


DIRECTIONS


To Prepare Pulp: Wash apples: remove stem and blossom ends; do not core or peel.  Cut apples into small pieces.  Add 2 cups water; cover; simmer until apples are soft.  Press through sieve or food mill.  (If you do not have either of those, you can use a immersion blender or a food processor.) Measure 2 quarts of apple pulp.

To Prepare Butter: Combine apple pulp, sugar, and spices in a large saucepot.  Cook slowly until thick enough to round up on a spoon.  As pulp thickens, stir frequently to prevent sticking. (If too thick, add a small amount of water or apple juice for desired consistency.) Ladle hot butter into hot jars, leaving 1/4 inch headspace.  Adjust 2 piece caps.  Process 10 minutes in a boiling water canner.  Yield 5 pints.

Recipe from Ball blue book