Apple Butter

Let's Cook

1. Step 1.

   Place in a large heavy pot: 5 pounds unpeeled apples, quartered; 4 cups water

2. Step 2.

   Bring to a boil, then reduce the heat and simmer, covered, until very soft, about 20 minutes. Put the fruit through a food mill fitted with the medium disk. Measure the puree.

3. Step 3.

   To bake the butter, preheat the oven to 300°F. Transfer the puree to a roasting pan. Stir in for every 1 cup puree: ½ cup sugar; 1 tablespoon bottled lemon juice; ¼ teaspoon ground cinnamon; Pinch of ground cloves; Pinch of ground allspice

4. Step 4.

   Bake, stirring every hour, until the apple butter is thick, 3 to 3 ½ hours.

5. Step 5.

   To make on the stovetop, place the ingredients in a large, wide pot and cook over medium-low heat, stirring frequently and adjusting the heat to prevent scorching, until the butter is thick and can be mounded on a spoon, about 2 hours. It should not exude any thin liquid.

6. Step 6.

   While the butter cooks, prepare a water-bath canner, gather all your canning equipment, and have ready 8 clean, hot half-pint jars.

7. Step 7.

   Ladle the butter into prepared jars, leaving ½ inch headspace. Wipe the rims. Place lids on jars and screw on rings until fingertip-tight. Process for 15 minutes. Let cool completely and store as directed.