Quantity: 4 to 5 half-pints
Jar size: Half-pints or pints
Ingredients:
4 pounds apples*
1 cup apple cider
½ cup granulated sucralose*
1 Tablespoon ground cinnamon
¼ teaspoon ground cloves
½ teaspoon ground allspice
Instructions:
- Wash and rinse half-pint or pint canning jars; keep hot until ready to fill. Prepare lids and screw bands according to manufacturer’s directions.
- Wash apples well and remove stems. Cut apples into quarters or eighths and remove cores.
- Combine unpeeled apples and cider in 8-quart saucepan. Cook slowly and stir occasionally to prevent sticking. Cook until apples are very soft (falling apart).
- Position a food mill or strainer securely over a large bowl. Press cooked apples with cider through the food mill or strainer to make a pulp. Be sure to collect all the pulp that comes through the food mill or strainer; for example, scrape any pulp clinging under the food mill into the bowl.
- Combine pulp with sucralose and spices in an 8-quart saucepan. Simmer over low heat, stirring frequently.
- To test for doneness, spoon a small quantity onto a clean plate; when the butter mounds on the plate without liquid separating around the edge of the butter, it is ready for processing. Another way to test for doneness is to remove a spoonful of the cooked butter on a spoon and hold it away from steam for 2 minutes. It is done if the butter remains mounded on the spoon.
- Fill hot apple butter into clean hot jars, leaving ¼-inch headspace.
- Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids.
- Process in a boiling water or pressure canner according to the recommendations. Let cool, undisturbed, 12-24 hours and check for seals.
Processing time:
Processing Times for Boiling Water Canner
|
|
Process Time at Altitudes of
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Style of Pack
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Jar Size
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0 – 1,000 ft
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1,001 – 6,000 ft
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Above 6,000 ft
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Hot
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Half-pints or Pints
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15 minutes
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20 minutes
|
25 minutes
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Source: National Center for Home Food Preservation