WebCombine apple pulp, sugar, spices, and raisins in a large pot. Simmer slowly until mixture thickens and rounds up on a spoon. (May take a couple of hours.) Stir …
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Fill jars and process in canner. Fill hot jars with hot apple butter, leaving 1/4 inch of headspace. Wipe the rims clean and place the lids on top. Screw the bands on, tighteneing the jars until fingertip tight. Process in canner for 15 minutes, fully submerged.
Return the saucepan to medium-low heat. Add cinnamon (use less to taste if needed) and salt. Gently simmer, stirring regularly to avoid spattering, until ‘apple’ butter is thick and deep caramel in colour, 45 to 60 minutes. Transfer to a jar or airtight container.
Reduce heat to low, cover the saucepan, and simmer the apples until they are soft enough to be easily pierced with a fork. Blend the apples until smooth and add the sugar, spices, lemon juice, and salt. Using an immersion blender, blend the apples until completely smooth. Add the white sugar, brown sugar, cinnamon, cloves, lemon juice, and salt.
Allow the apple butter to cool for 5 to 10 minutes. Then using an immersion blender, blend the apples into smooth apple butter or 'til you reach the consistency/texture you want. At this point, you can place the apple butter back on low heat on the stove, and cook uncovered for 30 minutes to 1 hour if you want it to thicken up more.