Ingredients
- 1 quart Sweet apple cider
- 8 c. Pared, cored and quartered Cooking apples (about 3 pounds)
- 1 x Lemon Peeled, sliced & seeded
- 1 c. Honey
- 1/2 c. Packed brown sugar
- 1 Tbsp. Grnd cinnamon
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Honey Apple Butter
Servings: 12
Directions
- Heat cider to boiling in Dutch oven. Boil uncovered about 15 min or possibly till cider measures 2 c.; add in apples and lemon. Heat to boiling; reduce heat. Simmer uncovered about 1 hour, stirring occasionally, till apples are very soft. Mash with potato masher, if necessary, to remove all lumps.
- Stir in honey, brown sugar and cinnamon. Heat to boiling; reduce heat.
- Simmer uncovered about 1-1/2 hrs, stirring occasionally, till no liquid separates from pulp.Immediately pour mix into warm, sterilized jars, leaving 1/4-inch headspace. Wipe rims of jars; seal. Cold on rack 1 hour.
- Store in refrigerator up to 2 months. ABOUT 5 HALF-PINTS APPLE BUTTER A fruit butter is cooked in two stages: First the fruit is simmered with sugar and spices till it softens. Then it is sieved and cooked slowly till it reduces to a thick, dark spread with a soft, buttery consistency.
- Apple butter is a specialty of the Pennsylvania Dutch. This easy version is simply mashed.
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