In this final (for now) installment of my Apples Everywhere series, I will be sharing my Apple Butter recipe. It took me a while to finaly get this one cooking since I have been busy nursing my Quarter Horse back to health after she scratched herself in the eye. Anywho, this recipe is very similar to the Apple Sauce but you have to simmer much longer to get a good consistency. I hope you enjoy!
((I will add a photo tomorrow.
I forgot to take one last night and didn't realize until I was already on my way to the library))
Core and cut about 4 pounds of apples. Using different varieties in one batch will add flavor.
Combine apples and 3 cups cider or juice in a large pot. Bring to a boil and simmer, covered, for 30 minutes.
If you did not peel your apples, at this point you will want to run everything through a food mill or sieve. If you peeled your apples (I always peel mine) mash them into a smooth pulp. I like to use my immersion blender for this to make sure I get all the big chunks out.
Stir in honey, lemon juice, and cinnamon.
Bring to a boil and simmer, uncovered, for 1.5-2 hours. Continue to cook until the butter is at your desired consistency. A good reference is to cook until the mixture is thick and mound on the back of a spoon.
Ladle into hot, sterilized jars, place lids and rings, and process in a boiling water canner for 5 minutes (for half pints). Larger jars will need a longer processing time.