Here’s a delightful recipe for Canned Apple Butter. This smooth, spiced apple spread is perfect for spreading on toast, biscuits, or using as a filling for baked goods. Plus, you can store it in jars to enjoy later or give as a gift!
Ingredients:
- 6 pounds apples (about 12-14 medium apples, peeled, cored, and chopped)
- 2 cups sugar (adjust to taste)
- 1 cup brown sugar (optional, for a richer flavor)
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 tablespoon vanilla extract
- 1/2 cup apple cider or water (to prevent burning during cooking)
Equipment:
- Canning jars with lids and rings (sterilized)
- Large pot for boiling jars (water bath canner)
- Slow cooker or large stockpot
Instructions:
1. Prepare the Apples:
- Peel, core, and chop the apples into small pieces. Use a mix of sweet and tart apples for a balanced flavor.
2. Cook the Apples:
- Slow Cooker Method: Place the chopped apples in a slow cooker. Add the sugars, cinnamon, nutmeg, cloves, salt, and apple cider (or water). Stir to combine.
- Cover and cook on low for 8-10 hours, stirring occasionally, until the apples break down and become soft.
- Stovetop Method: If using a large stockpot, cook the apples over low heat with the same ingredients, stirring often to prevent burning. This will take about 2-3 hours.
3. Blend the Mixture:
- Once the apples are very soft and the mixture has thickened, use an immersion blender or transfer the mixture to a regular blender in batches to puree until smooth.
- If the apple butter isn’t as thick as you’d like, continue cooking it uncovered on low heat to evaporate excess liquid until it reaches your desired consistency.
4. Add Vanilla:
- Stir in the vanilla extract and taste. Adjust sweetness or spices if necessary.
5. Prepare for Canning:
- While the apple butter is finishing, prepare your water bath canner. Fill the pot with enough water to cover the jars by at least 1 inch. Bring to a boil.
- Sterilize your canning jars and lids by placing them in the boiling water for 10 minutes. Remove and let them air dry on a clean towel.
6. Fill the Jars:
- Ladle the hot apple butter into the sterilized jars, leaving about 1/4 inch of headspace at the top.
- Wipe the rims clean with a damp cloth to ensure a good seal. Place the lids on top and screw on the rings until fingertip tight.
7. Process the Jars:
- Carefully lower the filled jars into the boiling water bath. Make sure the jars are completely submerged in water.
- Process for 10 minutes (for half-pint or pint jars). If you live at a higher altitude, add extra time according to your altitude (consult a canning guide for this).
8. Cool and Store:
- Once the time is up, carefully remove the jars from the water bath and let them cool on a towel for 12-24 hours. You should hear a “pop” as the jars seal.
- After cooling, check the seals by pressing on the center of each lid. If it doesn’t pop back, the jar is sealed properly. If any jars didn’t seal, refrigerate and use within a week.
- Label and store the sealed jars in a cool, dark place for up to 1 year.
Tips:
- Consistency: Apple butter thickens as it cools, so don’t worry if it seems too thin when hot.
- Flavor Variations: Add a splash of lemon juice for a bit of tang, or experiment with other spices like ginger or allspice.
- Apple Types: Use a combination of sweet and tart apples like Honeycrisp, Fuji, or Granny Smith for a balanced flavor.
This Canned Apple Butter is a perfect way to enjoy the flavors of fall all year long!
