Honey-Apple Butter

Photo: flickr user di_the_huntress

Ingredients

1 quart Sweet apple cider

8 cups Pared, cored and quartered

Cooking apples

(about 3 pounds)

1 Lemon

Peeled, sliced & seeded

1 cup Honey

1/2 cup Packed brown sugar

1 tablespoon Ground cinnamon

Preparation

Heat cider to boiling in Dutch oven. Boil uncovered about 15 minutes or until cider measures 2 cups; add apples and lemon. Heat to boiling; reduce heat. Simmer uncovered about 1 hour, stirring occasionally, until apples are very soft. Mash with potato masher, if necessary, to remove all lumps.

Stir in honey, brown sugar and cinnamon. Heat to boiling; reduce heat.

Simmer uncovered about 1-1/2 hours, stirring occasionally, until no liquid separates from pulp.Immediately pour mixture into hot, sterilized jars, leaving 1/4-inch headspace. Wipe rims of jars; seal. Cool on rack 1 hour.

Store in refrigerator up to 2 months. ABOUT 5 HALF-PINTS APPLE BUTTER A fruit butter is cooked in two stages: First the fruit is simmered with sugar and spices until it softens. Then it is sieved and cooked slowly until it reduces to a thick, dark spread with a soft, buttery consistency.

Apple butter is a specialty of the Pennsylvania Dutch. This easy version is simply mashed.