Apple Butter

Ingredients

• 6 pounds (2.72 kg) Granny Smith or other tart apples, unpeeled, cored, and sliced
• 2 1/2 cups (600 ml) apple cider
• 2 cups (480 ml) firmly packed light brown sugar
• 2 strips of lemon zest, each 2 1/2 inches (6 cm) long
• 1 tablespoon (15 ml) cinnamon
• 1 teaspoon (5 ml) ground allspice
• 1/2 teaspoon (2.5 ml) ground cloves
• 1/2 teaspoon (2.5 ml) salt

Method

1. In a large saucepan, cook the apples in the cider over moderate heat, stirring occasionally, for 30 minutes, or until tender.
2. Puree them through the medium disk of a food mill into another saucepan and add the remaining ingredients.
3. Cook the mixture over very low heat, stirring occasionally, for 2 1/2 to 3 hours, or until very thick.
4. Discard the lemon zest and spoon the mixture into 2 sterilized 1-pint (470 ml) Mason-type jars, filling them to within 1/2-inch (1 cm) of the top.
5. Wipe the rims with a dampened cloth and seal the jars with the lids.
6. Put the jars in a water bath canner, or a rack in a deep kettle, and add enough water to cover the jars by 2 inches (5 cm).
7. Bring to a boil and process, covered, for 10 minutes.
8. Transfer the jars with canning tongs to a rack and let them cool.
9. Let the apple butter mellow in a cool, dark place for at least 1 week.