Richly spiced, creamy apple pie butter makes everything better. Spread it on bread or scones or biscuits. Add a dollop to some smoked tofu with dinner. Seriously, it’s got your back.
INGREDIENTS
4 pounds apples, assorted varieties
2-1/2 cups dark evaporated cane sugar
2 tablespoons fresh lemon juice
1 tablespoon plus 1 teaspoon ground cinnamon
1 tablespoon plus 1 teaspoon ground ginger
1 teaspoon freshly grated nutmeg
2 tablespoons pure vanilla extract
Makes 4 half-pint jars
DIRECTIONS
Prepare your canning jars, if canning in a hot water bath. Otherwise, prepare freezer jam jars and set aside.
Peel and chop up all of the apples. You can also opt to peel them, roughly chop them, and then toss in the food processor to break them down a bit more. Place the apples in a large stockpot along with the sugar, lemon juice, cinnamon, ginger, and nutmeg, and mix well. Cook the apple mixture over medium heat until the juices are boiling and the apples become very soft and begin to break down, stirring often, 25 to 30 minutes.
Process the apple mixture in a food mill, food processor, or blender in batches until it is creamy and smooth. Return to the pot, lower heat a bit, and add the vanilla. You may wish to add more sugar (do so 1/4 cup at a time) or more spices, to taste. Be mindful that the spices will intensify after canning. Cook down until the mixture is thick and sticks well to a spatula or spoon, about 10 to 15 minutes more.
Can according to manufacturer’s directions in a hot water bath for 10 minutes. Remove the jars and let cool completely. Let the apple butter set for 24 hours before using.