Supreme Apple Butter

Recipe View 5 mins In a large, heavy-bottomed saucepan, combine the thawed apple juice concentrate, apple cider, and chopped Macintosh apples. (5 minutes)

Recipe View 2 mins Bring the mixture to a boil over medium-high heat, then immediately reduce the heat to low. (2 minutes)

Recipe View 1 hrs Simmer gently, uncovered, stirring occasionally to prevent sticking, until the apples are very soft and easily mashed. This should take approximately 1 hour. (60 minutes)

Recipe View 5 mins Using a potato masher or an immersion blender, mash the apples to your desired consistency. For a smoother butter, use the immersion blender. (5 minutes)

Recipe View 2 mins Stir in the dark brown sugar, apple brandy, ground cinnamon, ground ginger, and ground cloves until well combined. (2 minutes)

Recipe View 2 hrs Return the mixture to a gentle simmer over low heat, uncovered. Continue to simmer, stirring frequently, for approximately 2 hours, or until the apple butter has thickened to a spreadable consistency. Be patient and stir regularly to prevent scorching. (120 minutes)

Recipe View 0 mins Carefully transfer the hot apple butter into sterilized jars, leaving 1/4-inch headspace. Seal the jars according to standard canning procedures.

Recipe View 1 hrs Allow the jars to cool completely at room temperature. You should hear a 'pop' as the jars seal. (60 minutes)

Recipe View 0 mins Once cooled, store the sealed jars in a cool, dark place. Refrigerate after opening.