Old-Fashioned Apple Butter

Ingredients

Instructions

1. 1Wash 7 half-pint (8 oz) canning jars in hot soapy water or run them through the dishwasher, then keep the jars hot in a 200°F oven, in simmering water, or in the dishwasher until you are ready to fill them, and place the new two-piece lids in a small saucepan of hot (not boiling) water according to the manufacturer's instructions to soften the sealing compound.
2. 2Combine the 8 pounds of peeled, cored, quartered apples with the 4 cups of apple cider in a large heavy-bottomed stockpot and simmer, covered, over medium heat for 20 to 25 minutes, stirring occasionally, until the apples are completely soft.
3. 3Puree the softened apples and their cooking liquid in batches through a food mill, blender, or food processor until smooth, return the puree to the pot, and stir in the 3 cups granulated sugar, 1 cup brown sugar, 2 teaspoons cinnamon, 1/2 teaspoon cloves, 1/2 teaspoon allspice, and 1/4 cup bottled lemon juice.
4. 4Cook the mixture uncovered over low heat, stirring frequently to prevent scorching, for 1 to 1.5 hours until it turns a deep glossy brown and mounds on a spoon without a rim of clear liquid separating around the edge, which is the visual test that it has reduced enough to can safely.
5. 5Ladle the hot apple butter into the hot jars, leaving 1/4 inch of headspace measured from the top rim of the jar down to the surface of the butter.
6. 6Slide a thin nonmetallic spatula between the food and the jar wall to release trapped air bubbles, add more apple butter if needed to restore the 1/4 inch headspace, wipe the jar rim clean with a damp paper towel, center a lid on top, and screw the band down until fingertip-tight.
7. 7Process the jars in a boiling-water canner with the jars covered by at least 1 inch of water, starting your timer once the water returns to a full rolling boil, for 10 minutes for half-pint or pint jars (15 minutes for quarts), and add 5 minutes at 1,001–3,000 feet elevation, 10 minutes at 3,001–6,000 feet, 15 minutes at 6,001–8,000 feet, or 20 minutes above 8,000 feet.
8. 8Turn off the heat, remove the canner lid, let the jars sit in the water for 5 minutes, then lift them out onto a towel-lined counter and let them cool undisturbed for 12 to 24 hours.
9. 9After cooling, press the center of each lid to confirm it is concave and does not flex up and down, remove the bands, wipe down the jars, label each with the contents and date, and refrigerate right away any jar that did not seal.
10. 10Store sealed jars in a cool, dark place for up to 1 year for best quality, and refrigerate the apple butter after opening, using it within about 3 weeks.
11. 11Do not reduce the sugar or lemon juice or change the fruit-to-liquid ratio, since the sugar concentration and thick cooked-down consistency are part of what makes this a safe, shelf-stable product.