Apple butter, an intensely fruity and concentrated spread, is perfect with your choice of muffins, scones, and quick breads. Use Mutsu, Jonagold, Braeburn, or any other tart/sweet apple. It will keep in the refrigerator for up to a month or you can freeze it in an airtight container for up to six months.
Recipe information
Yield
makes 6 to 7 cups
Ingredients
Preparation
Step 1
Place the apples in a 3- or 4-quart noncorrodible pot. Stir in the sugar, cinnamon, cloves, and apple cider. Bring the mixture to a boil over medium heat. Cook, uncovered, for 30 minutes, stirring occasionally.
Step 2
Turn down the heat to very low and cover the pot. Continue to cook for 3 hours, until a deep brown color.
Step 3
Uncover the pot and continue cooking the apple butter until the liquid is cooked off and the apple butter is thick. Allow to cool for several hours at room temperature.
Step 4
Spoon the apple butter into jars and cover with a lid.
