Apple butter is to me what Fall is made of. Apple harvesting and spices filling the house.
This apple butter is cooked in apple cider, to deepen the flavors and is lightly sweetened with honey.
Recipe adapted from Ball Complete Book of Home Preserving.
Honey Spiced Apple Butter
- 6 pounds apples, peeled, cored & sliced
- 2 cups apple cider
- 1 cup raw honey
- 1½ tsp ground cinnamon
- ½ tsp ground cloves
Mash up well, and test for thickness by mounding on a large metal spoon. If it is still too thin continue cooking but leave the lid off until as thick as you like.
Meanwhile, when the apple butter is nearly ready place 5 pint jars in a canning kettle. Fill jars up with water, and the kettle about halfway full. Bring to a boil.
Add the lids and rings to a small pot, bring to a simmer.
Sterilize a canning funnel, ladle and air bubble popper in the hot water in the kettle.
Drain the jars into the kettle, place warm jars on a clean kitchen towel.
Fill with hot butter, leaving a ¼” headspace.
Run the bubble popper in each jar.
Wipe the rims with a new damp paper towel.
Place a drained lid on each jar, then finger tighten the rings.
Place the jars into the kettle, lower the rack in. Make sure the jars are covered with water.
Bring to a boil, process for 10 minutes.
Remove the jars, let cool on a towel covered rack.
Remove rings, check that each lid is flat and sealed.
Mark contents on lid, use within a year.
Makes about 5 pints.