The bad news about apple butter - it takes a while to make it.
But it is worth giving up a whole afternoon for this sugary sweet cinnamon apple goodness. You will be glad when you spread a little on your biscuit at breakfast.
Start by washing, coring, and slicing apples. I used Jonathan utility apples. I sliced enough to fill two large stock pots. Add 1/4 cup water to each pot and start cooking over medium heat. Turn heat down as apples start cooking and stir frequently to prevent burning them.
Here is the beauty of this recipe...are you ready for this?
You do NOT have to process this in a pressure canner or a hot water bath! The hot apple butter combined with the hot jars causes the lids to seal themselves. I am not making this up! I had jars sealing before I even finished ladling out the last jar of apple butter. Just store in a cool, dry place, away from light. I have two jars left from a batch I made in 2009, and it is just as good as the day I made it.
This recipe makes about 10 pints of apple butter. I put mine in 12 oz. quilted jelly jars, and ended up with 14 of those.
Apple Butter
16 cups apple pulp
1/2 cup cider vinegar
8 cups sugar
4 tsp. cinnamon
1 tsp. ground nutmeg
Combine all ingredients and transfer to a large, oven-safe stock pot. Place a splatter screen over the pot. Bake at 350 degrees for at least 2 hours, stirring every 30 minutes. Bake longer if you prefer a darker color. Ladle hot apple butter into hot, sterilized jars. Adjust two-piece caps and set aside. Makes 10 pints.
You can just send a couple jars my way:)
ReplyDeleteI have never had this before! I love cinnamon and apples.I bet it is delicious.
ReplyDeleteDo you need to water bath?
ReplyDelete