The apple sellers at my local farmers’ market insist that the best varieties for making apple butter are Golden Delicious, Rome, and Stayman Winesap. I save time by chopping the cored, peeled apples in a food processor. I learned another trick from Chapel Hill, North Carolina, cookbook author Sheri Castle, who adds a bit of acid at the end of the cooking to enhance the taste of her apple butter. My recipe calls for apple cider vinegar, but Sheri uses lemon juice or balsamic vinegar.
1/2 peck apples, peeled, cored, and chopped
2 1/2 cups apple cider vinegar
4 cups sugar
2 tablespoons sorghum
1 teaspoon cinnamon
1/4 cup apple cider vinegar or fresh lemon juice
Place the apples, vinegar, sugar, and sorghum in a large stainless-steel stockpot or enamel Dutch oven. Stir to mix well. Cook over medium-low heat for 2–2 1/2 hours. Stir occasionally to prevent scorching. You’ll need to stir more often the longer it cooks.
When the butter is the consistency you like, add the cinnamon and vinegar or lemon juice and stir. Let cook another 5 minutes.
Ladle the butter into hot, sterilized jars, leaving 1/4 inch of headspace. Follow the instructions for boiling-water canning on page 10. Process the jars for 10 minutes. This butter can be enjoyed immediately.