Sweet and Spicy Apple Butter

I just made a TON of applesauce and still had some apples left, so I decided to make some apple butter.

Recipe:

2 quarts of apple puree (core and chop your apples and cook them with some water until soft. Send them through the food mill on the coarsest blade) You need about 4 lbs.

4 cups sugar

4 tsp cinnamon

1/4 tsp cloves

You have to cook this over low heat until it is reduced by a third or more–should mound on a spoon. Once I had it put together, I cooked it in the oven at 300 degrees F, stirring occasionally. If you cook on the stovetop, you will have to stir regularly so it doesn’t burn on the bottom.

To can it: Fill sterilized jars leaving 1/2″ headspace and add lids and rings, finger tight. Process in a boiling water canner for 20 minutes. Set on a towel to cool. Allow to cool overnight. Remove rings and test that all jars are sealed. Store in a cool dry place. (I made a triple batch and it made 13 pint jars.)

I love apple butter in oatmeal, on top of vanilla ice cream with crunched up nilla wafers, or on a hot fluffy biscuit. I have a recipe coming up for sweet potatoes that uses it too. I’ve also mixed it with mustard to glaze pork chops.