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Apple Butter

This recipe is from the National Center for Home Food Preservation, and works well with Jonathan, Winesap, Stayman, Golden Delicious, or MacIntosh apples.

https://nchfp.uga.edu/how/can_02/apple_butter.html

Ingredients

8 lb apples
2 c apple cider
2 c vinegar
2 1/4 c white sugar
2 1/4 c packed brown sugar
2 tbsp ground cinnamon
1 tbsp ground cloves

Procedure

Wash, remove stems, quarter and core fruit.

Cook slowly in cider and vinegar until soft.

Press fruit through a colander, food mill, or strainer.

Cook fruit pulp with sugar and spices, stirring frequently. To test for doneness, 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 canning.

Fill hot into sterile half-pint or pint jars, leaving ¼-inch headspace. Quart jars need not be presterilized. Adjust lids and process according to the table below.

Recommended process times

Style of Pack                 | 0-1000 ft | Above 6000 ft
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Hot pack, half pints or pints | 5 mins    | 15 mins
Hot pack, quarts              | 10 mins   | 20 mins