Apple butter is a delightful spread that captures the essence of ripe apples and the warmth of fall. It's a versatile condiment that can be used on toast, biscuits, pancakes, or as a flavor enhancer in various recipes.
Wash, peel, and core the apples. Cutthem into small chunks or slices. You can use a variety of appletypes for a more complex flavor.
If using a slow cooker, set it to low heat and let the apples simmer for about 10 hours. Stir occasionally, and leave the lid slightly ajar to allow steam to escape.If using a pot, simmer the apples over low heat, stirring frequently, for approximately 4-5 hours or until the apples have turned into a thick, dark, and caramelized mixture.
Use a potato masher or an immersion blender to mash the apples until the mixture is smooth and free of lumps. Adjust the sweetness and spices to your taste.
Toward the end of the apple butter cooking time, sterilize your canning jars and lids. You can do this by placing the jars in a large pot of boiling water for 10 minutes. Submerge the lids in simmering water, not boiling, to prevent damage.
Using a canning funnel, carefully fill the sterilized jars with the hot apple butter, leaving about 1/4-inch headspace at the top.
Slide a clean knife or a bubble remover tool around the inside of the jars to release any trapped air bubbles.
Wipe the rims of the jars with a clean, damp cloth or paper towel to ensure a good seal.
Place the sterilized lids on the jars and secure them with the rings. Make sure not to overtighten.
Place the filled and sealed jars into a water bath canner or a large stockpot filled with boiling water. Ensure the jars are fully submerged, with at least 1-2 inches of water above the lids.
Bring the water back to a gentle boil and process the jars for about 10-15 minutes. Adjust the processing time for your altitude if necessary (check for local guidelines).
Carefully remove the jars from the canner using a jar lifter. Place them on a clean towel or a cooling rack, leaving space between the jars to cool.
After the jars have cooled (usually overnight), check the seals by pressing down on the lids. If they don't flex and make a popping sound, the jars are sealed. If a jar didn't seal, refrigerate and consume its contents within a few weeks.