Every fall we go to an apple growing region just across the state line in Washington called Green Bluff. We usually come back with big crates of Granny Smiths and Honey Crisps. And we never head home without buying a dozen pumpkin donuts, too...yummy!
From October on we eat these wonderful apples and make tons of pie until we get to the point of being slightly burnt out on apples. But there's always some apples that are left and we kind of forget about them since they are stored in the basement. This usually happens around February or March. I made a batch of apple butter this last weekend and this is how I did it....
What you'll need:
4 quarts of sweet apple cider
3 quarts of pared apple chunks....about 4lbs of apples
2 cups of sugar
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
6-7 half pint canning jars with lids
We want to cook down the apple butter for about 2 hours. To test if the apple butter is ready to put into the jars you will place a spoonful of it on a plate, tilt the plate and if no liquid separates from the pulp it is ready.
Fill the jars, leaving 1/4 inch head space. Wipe the rims of the jars with a damp cloth and place the lids on the jars. Seal with rings and processing in a boiling water canner for 10 minutes. Add 5 mins of processing time for each 1000 feet above 1500 feet. I live at 2500 feet above sea level so I process my jars for 15 minutes.
Take the jars out of the canner and cool. Check the tops of the lids to be certain that you have good seals. Now you have apple pie in a jar to spread on your morning toast! Enjoy!