Apple Butter spiked with cinnamon, cloves, and allspice. Spread it on toast, use in baking or serve as a condiment with pork.
Course: Canning
Cuisine: American
Servings: 3pints
Ingredients
4lbs.granny smith applespeeled and cored (about 10 large apples)
1c.apple cider
2c.granulated sugar
2tsp.ground cinnamon
1/2tsp.ground allspice
1/4tsp.ground cloves
2T.lemon juice
Instructions
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.