Categories: jams. jelliys preserves

Ingredients

• 4 lbs. 6 oz. apples such as Gala, Jonathan and/or Cortland, peeled quartered ad cored
• 2 cups apple cider
• 3 Tbsp. lemon juice
• 7 Tbsp. unsalted butter
• 2 cups sugar

Directions

1. Prepare canner, jars and lids.
2. In a large pot, combine the apples, apple cider and lemon juice. Cover and bring to a boil over high heat. Reduce heat to medium and simmer, stirring occasionally, for 30 minutes or until apples are very soft.
3. meanwhile, in a small saucepan, cook the butter over medium heat until it is golden and takes on a nutty, toffee-like aroma. Immediately pour butter into the bowl of a food processor.
4. When the apples are ready, add the mixture to the food processor with the butter and puree until smooth and emulsified.
5. In a large pot add enough of the sugar to cover the pot bottom and cook, without stirring, over medium-high heat. When the sugar melts and turns amber, stir in a few tablespoons of the remaining sugar. Once it melts and caramelizes, stir in a few drops more. When all the sugar has been transformed into caramel, remove the pot from heat and immediately (and carefully) pour in the hot apple puree. The caramel may seize and solidify, just keep stirring. Return pot to heat. Bring to a boil, stirring often, and cook 15 to 25 minutes or until mixture is very thick and “sheets” off the spoon.
6. Ladle into hot jars, leaving 1/4 inch headspace. Remove air bubbles, if necessary, and wipe rims clean with damp cloth. Center lids on jars and screw bands fingertip tight (just until resistance is met). Process in boiling water canner for 10 minutes. Remove jars from canner and let cool undisturbed for 24 hours. Canned apple butter will keep unopened in a cool pantry for 3 to 4 months. Refrigerate after opening.

7. makes about 5 (8oz.) jars

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