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(recipe, Jennifer Savage)
This recipe works well with non-commercial apples, like the ones from your neighbor’s tree.
- 10 lb. apples
- 2 to 3½ cups honey
- 4 tsp. cinnamon (or more to taste)
- ½ tsp. cloves (or more to taste)
- Wash apples and remove stems, but do not peel or core. Cut apples into small pieces and add to stockpot. Cover with water and let simmer until apples are soft.
- Let apples cool, then press them through a food mill. You should have about 4 quarts of pulp, free of core material and seeds. (I sometimes run the leftover core and seed material through the mill again to yield more pulp.)
- Combine apple pulp with honey and spices in a large stockpot. Cook slowly on low heat until a heaping spoonful is a thick, rounded mound. (This may take several hours.) Stir to prevent sticking; this dish can burn easily, so make sure to check it often. If butter is too thick, add water or apple juice.
- Prepare 10 pint-sized canning jars (including lids and bands) by washing them in hot, soapy water. Rinse and dry. Fill water-bath canner (or large stockpot) with water to a height that will cover the filled jars with about a quarter-inch of water. Set water to boil.
- When butter is ready and water is boiling in the canner or pot, ladle hot sauce into prepared jars, leaving a quarter-inch of head space between the top of the butter and the top of the jar. Wipe clean the rim on top of the jar to allow for a tight seal. Place thin metal lids onto jars; tighten metal bands around top of jars for a snug (not tight) fit.
- Place jars in rack of water-bath canner (or stockpot) and lower into boiling water. Put lid on canner (or pot) and start a timer. Simmer 10 minutes for pint-sized jars.
- Remove jars from water and let cool on a towel. The jars will be very hot. As jars seal, you’ll hear a popping sound.
Read Jennifer Savage's feature about home canning.