Sunday, May 29, 2011

Sweet Apple Cider Butter

6 lbs. apples, peeled, cored and quartered
2 c. sweet apple cider
3 c. sugar
1 1/2 tsp. ground cinnamon
1/2 tsp. ground cloves

In a large saucepan, combine apples and apple cider. Bring to a boil over medium-high heat. Reduce heat and boil gently, stirring occasionally, until apples are soft, about 30 minutes. Working in batches, transfer apple mixture to a food processor with metal blade and puree just until uniform texture. Do not liquefy. Measure 12 c. of apple puree. In a clean large saucepan, combine puree, sugar, cinnamon, and cloves. Stir until sugar dissolves. Bring to a boil over medium-high heat, stirring frequently. Reduce heat and boil gently, until mixture thickens and holds its shape on a spoon. Ladle hot butter into hot jars, leaving 1/4 inch head space. Remove air bubbles and adjust head space. Wipe rim. Center lid on jar. Put band on. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 20 minutes. Wait 5 minutes, then remove jars, cool and store.

Yield: about 8 8oz jars or 4 pint jars

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