Apple Butter spiked with cinnamon, cloves, and allspice. Spread it on toast, use in baking or serve as a condiment with pork.
Servings: 3 pints
- 4 lbs. granny smith apples peeled and cored (about 10 large apples)
- 1 c. apple cider
- 2 c. granulated sugar
- 2 tsp. ground cinnamon
- 1/2 tsp. ground allspice
- 1/4 tsp. ground cloves
- 2 T. lemon juice
- Cut apples into 1-inch pieces. Combine apples and cider in a very large stainless steel or enamel saucepan. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat and boil gently for 20 minutes or until mixture is reduced by half.
- Stir in sugar, spices and lemon juice. Return to a boil, reduce heat, and boil gently for about 25 minutes or until mixture is very thick. There should still be some tender apple chunks remaining.
- 3. Remove from heat. Ladle into sterilized jars, leaving a 1/2-inch head space. Wipe the rims with a dampened cloth and seal the jars with the lids.
- Put the jars in a water bath canner or a rack in a deep kettle and add enough water to cover the jars by 2 inches. Bring to a boil and process, covered, for 10 minutes. Transfer the jars with canning tongs to a rack and let them cool. Store the apple butter in a cool, dark place for at least 1 week.