Ingredients
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4 ½ pound tart cooking apples
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3 cup apple cider or apple juice
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1 ½ cup packed brown sugar
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½ cup granulated sugar
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2 tablespoon lemon juice
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½ teaspoon ground cinnamon
Directions
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Quarter and core unpeeled apples. In an 8- to 10-quart heavy pot combine apples and apple cider. Bring to boiling; reduce heat. Simmer, covered, for 30 to 35 minutes or until apples are very tender, stirring frequently.
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Press apple mixture through a food mill or sieve into a large bowl. Discard peels and seeds. Measure 7 1/2 cups pulp; return to pot. (If you have leftover apple mixture, chill it and serve it as applesauce.)
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Stir in brown sugar, granulated sugar, lemon juice, and cinnamon. Bring to boiling; reduce heat. Cook, uncovered, over very low heat for 1 1/2 to 1 3/4 hours or until mixture is very thick and mounds on a spoon, stirring frequently.
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Ladle hot apple butter into hot sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands.
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Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.
Freezer Directions:
Prepare as directed through Step 3. Place pot of apple butter in a sink filled with ice water; stir mixture to cool. Ladle apple butter into wide-mouth freezer containers, leaving a 1/2-inch headspace. Seal and label. Freeze for up to 10 months. Apple butter may darken slightly with freezing.
Nutrition Facts (per serving)
| 28 | Calories |
| 7g | Carbs |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 96 | |
| Calories 28 | |
| % Daily Value * | |
| Total Carbohydrate 7g | 3% |
| Total Sugars 6g | |
| Vitamin C 0.6mg | 1% |
| Potassium 24mg | 1% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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