Apple Butter (large or small batch)
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Ingredients
  • 6 lbs peeled, cored, and quartered apples (1.5 lbs)
  • 2 c sweet apple cider (0.5 c)
  • 1½ c honey or agave (1/3 c), to taste
  • 3 tsp cinnamon (1 scant tsp)
  • 1 tsp clove (1/4 tsp)
  • 1 tsp nutmeg (1/4 tsp)
Instructions
  1. In a large stainless steel saucepan, bring cider and apples to a boil. Reduce heat, cover, and cook until apples are very soft, stirring occasionally (about 30 minutes).
  2. Let mixture cool slightly. Transfer to a blender or food processor and process until very smooth. (large batch will be around 12 cups, small batch 3 cups).
  3. Combine puree with remaining ingredients in a clean, large stainless steel saucepan. Bring to boil, stirring often, and reduce heat. Cover to prevent splashing and boil gently until desired thickens is achieved. Mixture should thicken like jelly and hold its shape on a spoon.
  4. If canning: ladle hot butter into hot, disinfected jars leaving ¼ inch headspace. Place in canner and process for 10 minutes, waiting 5 additional minutes before removing. Makes 8 to 10 half pints (large batch) or 1 pint (small batch).
  5. If not canning: Allow to cool and store in fridge. Consume within a month.
Notes
In ingredients list, the first value is for a large batch. Value in parenthesis is for a small batch.
If canning, store in a cool area for up to 6 months (After that, check jars thoroughly to ensure no color change or other signs of spoilage).
Note: do NOT increase spices if planning to can, as this may result in an unsafe product.
Based off Sweet Apple Cider Butter recipe in Ball Complete Book of Home Preserving
Recipe by Hidden Fruits and Veggies at https://www.hiddenfruitsandveggies.com/2013/10/18/apple-butter/