Canned Sweet Cider Apple Butter
Apple butter is a staple in our home come September and October. I love using it to cook with, especially when it comes to a homemade cake, muffins, or even on meats (it tastes delicious on pork!). I thought I would share the recipe for Sweet Apple Cider Butter via Ball® Canning’s book Complete Book of Home Preserving. This book is also a staple in our home!
What makes apple butter so special? Well, it’s kind of a like a super concentrated version of jam. It’s thick and uses the whole fruit rather than the juice, but because it’s made from a puree, there aren’t fruit chunks in it. It spreads like a thick, creamy butter and tastes oh so sweet. The addition of apple cider in this recipe really makes the flavor pop!
ingredients:
MAKES ABOUT EIGHT 8-OUNCE JARS OR FOUR PINT JARS
6 lbs fresh apples, peeled, cored, and quartered
2 cups sweet apple cider
3 cups granulated sugar
1 1/2 tsp ground cinnamon
1/2 tsp ground cloves
directions:
In a stainless steel saucepan, heat the apples and apple cider over medium-high heat. Bring to a boil and then reduce to a low boil (higher than a simmer). Cook, stirring occasionally, until the apples are softened about 15-30 minutes.
Working in batches, transfer the apples and juices to a food processor. Pulse until a uniform texture is achieved, about the consistency of mushy baby food. Do not liquefy. Measure out 12 cups of apple puree.
Place the apple puree back into the saucepan and combine with sugar, cinnamon, and cloves. Stir until dissolved. Bring to a boil over medium-high heat. Reduce heat and boil gently, stirring frequently, until mixture thickens and holds its shape on a spoon (see tip below). This can take anywhere from 45 minutes to 2 hours depending.
Meanwhile prepare your canner and lids.
Lade the hot butter into hot jars, leaving 1/4 inch of headspace. Remove the air bubbles, wipe the rim, place on lids, and apply the bands.
Process for 10 minutes. Remove the canner lid and turn off the heat, let the jars sit in the hot water for 5 minutes. Remove from canner and wait for jars to seal. Check seals in 12-24 hours.
Looking for a recipe that’s not as sweet or uses apple cider? A couple of years back, I shared Ball® Canning’s regular apple butter recipe which you can find here. The process is exactly the same, you just replace the apple cider with water and add more sugar.
What do you like to use apple butter for? I’d love to hear your ideas!
This post is sponsored by Ball® Canning.
xoxo Kayla
