(This recipe can successfully be cut in half.
Yield - about 9-to10 half-pint jars)
8 pounds apples
3 cups apple cider
1 cup apple cider vinegar
3 cups white sugar
2 ¼ cups packed brown sugar
1 tablespoons ground cinnamon
2 teaspoons ground cloves
2 teaspoons ground nutmeg
- Prepare jars, screw bands, and lids. Sterilize canning jars.
To sterilize jars place clean jars and screw bands in a large
pot of water, bring to a rolling and boil hard for 10 minutes.
Use jar lifters to remove jars. Jars can also be sterilized
in the boiling water bath canner. Prepare lids according to
- Wash; remove stems, quarter and core apples. Cook slowly
in cider and vinegar until fruit is soft. Press fruit through
a colander, food mill, or strainer. Cook fruit pulp with sugars
and spices for about 20 minutes stirring frequently.
- To test whether it is done, remove a spoonful and hold it
away from steam for 2 minutes. It is done if the butter remains
mounded on the spoon. Another way to determine when the butter
is cooked adequately is to spoon a small quantity onto a plate.
When a rim of liquid does not separate around the edge of the
butter, it is ready for processing.
- Pour hot apple butter into hot half-pint or pint jars, leaving
¼ -inch headspace. Wipe jar rims clean and adjust two-piece
canning lids. Process 5 minutes in a boiling water bath canner.
- Remove jars; allow to cool completely before checking seals.
Label and date each jar. Store in a cool place away from direct
sunlight for up to one year.