Published Jun 19th
Prep 20m Cook 45m Additional 10m Ready In 75m
Servings 15 servings Calories 170.7
Apple butter that can be altered in a pinch!
- 2 pounds Honeycrisp apples - peeled, cored, and cut into 1-inch pieces
- 2 pounds Granny Smith apples - peeled, cored, and cut into small pieces
- 1 cup apple cider
- 2 cups white sugar
- 2 tablespoons lemon juice
- canning jars with lids and rings
- 1 Combine Honeycrisp apples, Granny Smith apples, and apple cider in a large stainless steel or enamel-coated saucepan; bring to a boil, stirring occasionally. Reduce heat to medium-low; simmer until mixture reduces by about half, about 20 minutes.
- 2 Stir sugar and lemon juice into the apple mixture; bring to a boil. Reduce heat to medium-low, and continue cooking at a simmer until the mixture is very thick, about 25 minutes.
- 3 Sterilize the jars and lids in boiling water for at least 5 minutes. Pack apple butter into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
- 5 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
- Calories 170.7
- Carbohydrate 44.9 g
- Fat 0.1 g
- Fiber 2.6 g
- Protein 0.3 g
- Sodium 3.1 mg
- Sugar 41.1 g