Apple Butter VI

Recipe View In a heavy-bottomed 5-quart saucepan or Dutch oven, combine apple cider and sliced apples. Bring to a boil over medium-high heat. (Approximately 5 minutes)

Recipe View Once boiling, reduce heat to low, cover the pot, and simmer, stirring occasionally to prevent sticking, until the apples are very tender and easily mashed. (Approximately 10 minutes)

Recipe View Process the apple mixture through a food mill or sieve to create a smooth puree. Alternatively, use an immersion blender directly in the pot, being careful to avoid splattering. Return the puree to the saucepan.

Recipe View Stir in the granulated sugar and brown sugar until completely dissolved. Bring the mixture to a gentle simmer over medium-low heat, uncovered. (Approximately 2 minutes)

Recipe View Continue to simmer, stirring frequently to prevent scorching, for approximately 2 hours, or until the apple butter has thickened to a spreadable consistency. The color will deepen as it cooks down.

Recipe View To test for doneness, place a small spoonful of apple butter on a chilled plate. If it doesn't spread and holds its shape, it's ready. (Approximately 2 minutes)

Recipe View Carefully transfer the hot apple butter into sterilized jars, leaving 1/4-inch headspace. Process in a boiling water bath for 10 minutes for proper preservation, or allow to cool and store in the refrigerator for up to 2 weeks, or freeze for longer storage. (Approximately 15 minutes)