Quick Stovetop Apple Butter

Ingredients

• ●2 kg (about 4 lbs) apples (a mix of sweet and tart — Fuji, Granny Smith, Honeycrisp)
• ●240 ml (1 cup) apple cider or apple juice
• ●200 g (1 cup) sugar (or less — taste as you go)
• ●2 tsp ground cinnamon
• ●½ tsp ground cloves
• ●½ tsp ground allspice
• ●¼ tsp ground nutmeg
• ●Pinch of salt
• ●1 Tbsp fresh lemon juice

Method

1. Peel, core, and roughly chop the apples. Place in a large heavy-bottomed pot or Dutch oven with the apple cider.
2. Cook over medium heat, stirring occasionally, until the apples are completely soft and falling apart, about 30-40 minutes.
3. Blend smooth with an immersion blender (or pass through a food mill).
4. Stir in the sugar, spices, salt, and lemon juice. Reduce heat to low and cook uncovered for 2-3 hours, stirring every 15-20 minutes, until the mixture is thick, dark, and holds its shape on a spoon.
5. Taste and adjust sweetness and spices.
6. Ladle into hot jars with ¼ inch headspace. Process in a water bath for 10 minutes.
7. *Storage:** Sealed jars for up to 1 year. Refrigerator for 3-4 weeks after opening.
8. Want the hands-off slow cooker version? It's in Seasonal Harvest: Fall — 12 to 14 hours of unattended magic with brown sugar and vanilla.*