Nana's Apple Butter

Photo: Elizabeth Cook

Ingredients

2 quarts applesauce (you could use store-bought applesauce, see note below)

4 cups sugar

2 teaspoons ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon allspice

Preparation

Add sugar and spices to applesauce and mix well.

If using store-bought applesauce, taste as you mix in sugar so you don’t add too much, if it is too sweet, you can add 1 tbsp of lemon juice.)

Cook on medium-low heat until the flavors are well blended.To prevent sticking, stir frequently as mixture thickens. (If too thick, add a small amount of water for desired consistency.)

While heating the apple butter, you can sterilize your jars, rings and caps. In a large pot, place your jars upside down. Add water until it comes about an inch up the jars. Add the rings and caps to the pot. Let sterilize for about 10 minutes. Keep them hot until ready to use. To retrieve them from the boiling water, you can use a canning jar lifter, (or a hand towel if you are brave like us) and kitchen tongs.

Pour the hot apple butter into hot jars, leaving ¼ inch headspace, (space between the apple butter and lip of the jar.) Use a canning funnel to keep things clean, and if any apple butter gets on the rim of the jar, wipe it clean or it will not seal properly. Place the cap on the jar, screw down tightly and set aside. The caps will pop after a few minutes which proves it has sealed correctly.

Now you have lovely and delicious apple butter!