Apple Butter Ii Recipe

Ingredients for Apple Butter Ii

• Unsweetened Applesauce
• 1/2 cup granulated sugar
• 1 cup packed light brown sugar
• 2 cups apple cider
• Nutmeg
• Allspice
• Clove
• Cinnamon

How to Make Apple Butter Ii

1. Wash and core 6 pounds of apples. Peel if desired.
2. Chop the apples into 1-inch pieces.
3. In a large stockpot or Dutch oven, combine the chopped apples, 2 cups apple cider, 1 cup brown sugar, 1/2 cup granulated sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground allspice.
4. Bring the mixture to a boil over medium-high heat, then reduce heat to low, cover, and simmer for at least 2 hours, stirring occasionally. The apples should become very soft.
5. After 2 hours, use a potato masher or immersion blender to partially mash the apples to your desired consistency. Some prefer chunky apple butter, while others prefer a smoother texture.
6. Continue to simmer uncovered for another 1-2 hours, or until the apple butter has thickened to your liking. Stir frequently to prevent sticking and burning.
7. Once the desired consistency is reached, remove from heat and let cool slightly.
8. Use a food mill or sieve (optional) to remove any skins or large pieces for an extra smooth consistency.
9. Ladle the hot apple butter into sterilized jars, leaving 1/4 inch headspace.
10. Wipe the rims of the jars clean, and seal with lids and rings. Process in a boiling water bath for 10 minutes to ensure safe storage.
11. Let the jars cool completely. You should hear a ‘pop’ sound as the jars seal. Store in a cool, dark place.