Spiced Apple Butter

Ingredients

Instructions

1. 1Wash 8 half-pint jars in hot soapy water or the dishwasher and keep them hot; pre-boiling is not necessary since the process time below is 10 minutes or more.
2. 2Simmer the new lids in hot (not boiling) water per the manufacturer's directions and keep them warm.
3. 3Wash the screw bands in warm soapy water and set aside.
4. 4Wash, core, and quarter 5 pounds of apples (peeling is optional, since the skins will be strained or blended out later).
5. 5Place the apples in a large, heavy pot with 2 cups of apple cider or water, bring to a boil, then reduce heat and simmer, covered, for 20 to 25 minutes, until very soft, stirring occasionally.
6. 6Puree the softened apples using a food mill (to remove skins and seeds) or a blender followed by pressing through a sieve, then return the smooth pulp to the pot.
7. 7Stir in the 3 cups of sugar, cinnamon, cloves, allspice, and bottled lemon juice.
8. 8Cook the mixture uncovered over low heat for 1 to 1 1/2 hours, stirring frequently (and more often as it thickens, to prevent scorching and spattering), until it is thick enough to mound on a spoon and no rim of liquid separates around a dollop placed on a plate; a candy thermometer reading near 218-220°F is a good guide to doneness.
9. 9Ladle the hot apple butter into the hot half-pint jars, leaving 1/4 inch of headspace.
10. 10Remove air bubbles with a non-metallic spatula, wipe the rims clean, center a warm lid on each jar, and apply a band until fingertip tight.
11. 11Process in a boiling-water canner, jars covered by 1 to 2 inches of water, for 10 minutes for half-pints and 15 minutes for pints, timing from when the water returns to a full rolling boil.
12. 12Adjust for altitude: add 5 minutes at 1,001-3,000 feet, 10 minutes at 3,001-6,000 feet, 15 minutes at 6,001-8,000 feet, and 20 minutes above 8,000 feet.
13. 13Turn off the heat, wait 5 minutes, then remove jars to a towel-lined counter and let cool undisturbed for 12 to 24 hours.
14. 14Check each seal (concave, firm lid), remove the bands, wipe the jars, and label with contents and date.
15. 15Store in a cool, dark place up to 1 year for best quality; refrigerate after opening and use within about 3 weeks.
16. 16Do not alter the ratio of apples, sugar, and lemon juice, since this balance keeps the butter safe for boiling-water canning and gives it the right consistency.