Directions: |
Directions:Wash Apples with cool water. Slice apples into quarters or smaller pieces if using very large apples. Add 3 cups Water to a large pot, place on med-high heat and bring to a rolling boil. Add Apple Cider Vinegar. Add sliced Apples. Cover pot, reduce heat and let apples simmer for about 30 minutes or until soft. Firmer apples will need to cook longer. Use a spoon to remove apples from liquid , place apples in a food mill or sieve. Force the pulp through the sieve and place in separate bowl below. Measure amount of puree you now have and place back into the pot ( I like to use a crockpot for this part). Add 1/2 cup of Sugar to each 1 cup of puree as you place back into the pot, starting with 1/2 cup of Brown Sugar and the remainder as White Sugar. Stir Sugar until it dissolves. Add Cinnamon, ground Cloves, ground Allspice, Nutmeg, Lemon zest and juice, Vanilla Extract, and pinch of salt. Turn pot or crockpot on low heat and let simmer for about 6 hours ( longer sometimes in crockpot), stirring often. As it thickens place a spoonful on a saucer that has been kept in the freezer. Swipe your finger through the butter to see if it will leave a trail or run back together. When done, ladle into sterilized jars , leaving 1/2 inch headspace. Remove air bubbles, clean rim, apply lid, apply band , tighten finger tight. Process in Water Bath method for 10 minutes. |