JONAGOLD APPLE BUTTER

Jonagold Apple Butter image

Yield makes about 5 cups, five 1/2-pint jars

Number Of Ingredients 8

5 pounds tart apples (such as Jonagold, Winesap, Jonathan, Empire, or Granny Smith), peeled, cored, and cut into eighths
1 cup apple juice or water
1/2 cup firmly packed dark brown sugar
1 to 1 1/2 cups granulated sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground allspice
Pinch of fine sea salt

Steps:

Combine the apples and juice in a large, heavy-bottomed saucepan. Cover and bring to a boil over high heat. Decrease the heat to low and simmer, stirring occasionally, until the apples are very soft, 30 to 45 minutes. Add the brown sugar, granulated sugar, ground cinnamon, cloves, allspice, and salt. Continue to cook until the apple butter is thick enough to mound when spooned onto a plate, about 45 more minutes.
Meanwhile, place a wire rack on a rimmed baking sheet. Sterilize the 1/2-pint canning jars and lids in boiling water, following the manufacturer's instructions (or see Boiling-Water Canning, page 279). Remove the jars from the water and place upside down to drain on the prepared rack. Remove the lids from the water and dry with a clean towel. Turn the sterilized jars right side up on the rack, using tongs or a kitchen towel to protect your hands. When they are cool enough to handle, dry them with a clean towel. Set aside.
When the apple butter is cooked, fill the hot jars according to the procedure for Raspberry Jam (page 289), and process them in a boiling-water canner for 10 minutes. Store the unopened jars of apple butter at room temperature for up to 1 year. Once a jar is opened, store in the refrigerator for up to 1 month.
For refrigerator or freezer apple butter, transfer the mixture to clean airtight containers and refrigerate for up to 1 month. Or spoon into airtight freezer-safe containers, leaving at least 1 inch of headroom and freeze for up to 1 year.