Ingredients
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- 16 lb. of apples
- 2L mulled apple cider
- 3 cups granulated sugar
- 3 cups brown sugar
- 2 tablespoons ground cinnamon
- 2 tablespoons ground allspice
- 1 teaspoon ground cloves
- 1 teaspoon grated nutmeg
- ½ cup lemon juice
- 2 tablespoons pure vanilla extract
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Instructions
Peanut Butter Project
- Wash apples and remove the stems. Core the apples and cut into chunks. Discard the cores. Place the apple chunks into a food processor fitted with a cutting blade and process to a rough chop.
- Place processed apples and cider into a large, heavy-bottomed soup pot. Place onto stovetop set to medium-high. Place three small plates (to perform the plate test) into the freezer.
- Stir the sugars into the mixture right before it comes to a boil. Add the spices, lemon juice and vanilla extract to the boiling mixture. Reduce to simmer and cook for two hours, stirring the apple butter thoroughly every 15 minutes.
- At the two-hour mark, carefully purée the apple butter to a very fine consistency using an immersion blender. This can also be done in small batches using a food processor or blender with the central cap removed to allow the heat to escape. CAUTION: the apple butter is hot.
- Place a dollop of the apple butter onto one of the plates from the freezer and allow it to sit for 30 seconds. Tilt the plate - if the apple butter holds its shape and position and no liquid weeps along the edge of the dollop, the apple butter is done. To get a thicker consistency, continue cooking and repeat the test every 15 minutes.
- For home canning:
- Place 30 250ml (8oz.) canning jars in the dishwasher and run the wash cycle without the addition of soap to sterilize the jars.
- Place lids and rings into a medium-sized pot and cover with water. Set aside.
- Submerge funnel and ladle in a large pot of boiling water for at least 10 minutes.
- Place jars onto a clean work surface. Place sterilized funnel on top of the first jar and scoop cooked apple butter in using the sterilized ladle. Leave ¼-inch of space at the top. Wipe the edge of the jar with a clean, damp cloth to remove any drippings.
- Place sterilized lid on top using magnet wand or tongs. Place ring on top and turn just until finger tight. Repeat process until all jars are filled.
- Transfer filled jars to boiling water and process for 15 minutes.
- Carefully remove jars from canning pot using tongs. Place filled jars in a cool location and leave undisturbed for 24 hours. Check the following day to ensure that all of the lids have popped down and sealed.
