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Canning & Preserving Recipes: Sweet Apple Cider Butter

Jams, Jellies & Other Fruit Spreads

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Sweet Apple Cider Butter
Makes about 8 (8 oz) half pints

You will need:
 6 lb apples, peeled, cored and quartered (about 18 medium)
 2 cups sweet apple cider
 3 cups granulated sugar
 1-1/2 tsp ground cinnamon
 1/2 tsp ground cloves
 8 (8 oz) half pint glass preserving jars with lids and bands

Directions:
1.) COMBINE apples and apple cider in a large stainless steel saucepan. Bring to a boil over medium-high heat. Reduce heat and boil gently, stirring occasionally, until apples are soft, about 30 minutes.
2.) TRANSFER apple mixture to a food mill or a food processor fitted with a metal blade, working in batches, and purée just until a uniform texture is achieved. Do not liquefy. Measure 12 cups of apple purée.
3.) COMBINE apple purée, sugar, cinnamon, and cloves in a clean large stainless steel saucepan. Stir until sugar dissolves. Bring to a boil over medium-high heat, stirring frequently. Reduce heat and boil gently, stirring frequently, until mixture thickens and holds its shape on a spoon.
4.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
5.) LADLE hot butter into hot jars leaving 1/4 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
6.) PROCESS jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

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