Apple butter--one of my favorite things about fall.
- 10 Macintosh apples and 3 Granny Smith apples (about 4 pounds), washed, cored, cut in wedges
- 1 cup Apple Pie Cider
- 1 cup apple juice
- 1 cup granulated sugar
- 1/2 cup brown sugar, light or dark
- 3 tablespoons lemon juice
- 1/4 teaspoon table salt
- Place apples, apple cider, and apple juice in a large, heavy-bottomed pot.
- Bring to a boil over medium heat, uncovered. Cover, reduce to simmer, and cook until the apples are soft. Stir occasionally to prevent sticking.
- Carefully puree the apple mixture in a food mill, blender, or food processor.
- Return to the pot, Stir in the sugars, lemon juice, and salt. Cook over simmer until the mixture is brown and thickened, stirring occasionally. When a spoon is dragged along the bottom of the pan, it should leave a clean path.
- Pour into jars, lid, and let cool. Store in the refrigerator.
If you don't have Apple Pie Cider or prefer your apple butter without spices or a different selection of spices, it's up to you. That's what makes it yours.