Directions: |
Directions:Cut the apples in quarters without peeling or coring them (much of the pectin is in the cores and flavor in the peels) cut out damaged parts.
Put the apples in a very large heavy pot, add the cider to cover and bring to a boil, reduce heat to simmer, cook until apples are quite soft - about 20 -25 min. Remove pot from heat. Ladle the apples a couple of cups at a time into a food sieve (food mill) that is sitting in a large bowl and using a pestle, force pulp through the sieve and into the bowl. Remove the residue and repeat until all of the apples have been pressed through the sieve.
Measure resulting puree. ADD 1/2 C. SUGAR for each C. of apple puree. Stir to dissolve sugar. Add the spices and lemon rind and juice. Taste and adjust seasonings if desired.
Return puree to pot and back to stove cook over med-low or even Low heat (depends on your stove), uncovered and stirring constantly to prevent burning. Scrape the bottom of the pot while you stir to make sure a crust is not forming at the bottom. Cook until thick and smooth when a bit is spooned onto a cold plate and allowed to cool and the liquid doesn't separate. (this take 1-2 hrs). Note the wider the pan, the better, as there is more surface area for evaporation.
Sterilize jars and lid parts and while they are hot, ladle the hot apple butter into the jars. Wipe the rims and put the lids on and put them directly into the hot water bath, making sure the water covers the jars by an inch or more. Process for 10 min for pts. Remove jars and allow to cool and "pop" seal.
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