Quick Stovetop Apple Butter

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.*