Apple Cinnamon Butter
 
 
Give the gift of eternal fall to everyone you love this year by making them their own jars of apple cinnamon butter!
Yield: 13 4-oz jars
Ingredients
  • 4 lb honeycrisp apples, peeled, cored and quartered
  • 1½ cups sweetened apple cider
  • ½ cup water
  • juice of 1 lemon
  • 2 cups sugar
  • 1 tbsp cinnamon
Instructions
  1. In a large Dutch oven, combine the apples, apple cider, water, and lemon juice. Bring to a boil and then lower to a simmer. Cook, covered, for 30 minutes or until apples are mushy. Puree with an immersion blender.
  2. Stir in the sugar and cinnamon. Cook on medium-low heat, uncovered, for an hour or until thickened, stirring frequently.
  3. Bring a large pot of water to a boil. Add the jars, a metal spoon, and a metal funnel to the pot and boil for 5 minutes to sterilize. Wash the lids and rings with warm soapy water and then place them on a clean towel to dry. Remove the jars, spoon, and funnel from the pot with canning tongs and place them on a clean towel.
  4. Put the funnel into a jar and spoon the apple butter into it, leaving at least ¼-inch of headspace at the top. Remove the funnel and clean the top of the jar with a clean towel. Top with a lid and screw tight with a ring. Repeat with remaining filling and jars.
  5. Return the pot of water to a boil and transfer the jars to the pot. Process for 10 minutes. Remove and let cool. The lids should become concave as they cool (within 12 hours of canning). If not, then they are not properly sealed and are not safe to store at room temperature. They can be stored in the refrigerator instead.
Notes
Recipe from William Sonoma
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2014/11/apple-cinnamon-butter.html