Description
A traditional seasonal recipe to share with your family and friends.
Ingredients
Scale
- 24 medium-sized apples, peeled, cored and thinly sliced
- 1/2 cup water
- 2 cups brown sugar
- 1 1/2 cups sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon freshly grated ginger
Instructions
- Place water and apples in a wide, heavy-bottomed pan over medium heat
- Cover and allow to come to a boil, checking and stirring periodically to make sure the apples aren’t sticking
- Once apples have softened, puree them using a stick blender or food processor
- Add sugars, cinnamon and ginger, stirring to thoroughly combine
- Cook, stirring regularly to avoid scorching, until the mixture becomes thick and glossy (should mound on a spoon). If you have a candy thermometer, it should be close to 220 degrees Fahrenheit at this point
- At this point, the mixture can be preserved in canning jars using a boiling water bath*, or cooled and frozen in freezer bags or containers.
Notes
*If preserving in jars:
-Thoroughly wash 18 1/2-pint jars and rings in hot soapy water
-Sterilize them in simmering water
-Carefully spoon hot apple butter into hot jars
-Place self-sealing lids on the jars and loosely screw the rings into place
-Process jars in a boiling water bath canner for 5 minutes (adjust processing time for your altitude as needed)
-Remove from canner and allow to cool on the counter. You should hear the lids “ping” as they seal. Any that don’t properly seal should be stored in the refrigerator.
-Sealed jars can be stored in a cool, dark place for up to a year.
- Prep Time: 15 mins
- Cook Time: 1 hour