Smoked Apple Butter

Let's Cook

1. Step 1.

   Weigh: Unpeeled apples, quartered

2. Step 2.

   Record the weight. Prepare a smoker. Place apples on the rack in the smoker. Smoke at 225° to 250°F for 1 hour. Transfer the apples to a large pot and add: 1 cup water for every 2 initial pounds apples

3. Step 3.

   Bring to a boil and cook, stirring occasionally, until the apples are very soft, about 15 minutes. Run through a food mill fitted with the medium disk and measure the puree. Transfer the puree to a pot or roasting pan.

4. Step 4.

   Add for every 1 cup puree: ½ cup white or brown sugar; 1 tablespoon cider vinegar or bottled lemon juice; ⅛ teaspoon salt; (1 sprig rosemary; do not use more than 3 sprigs rosemary)

5. Step 5.

   Bring to a boil and simmer over medium-low heat or bake in a 300°F oven, stirring every hour, until the butter is thick and can be mounded on a spoon. 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 clean, hot half-pint jars (about 2 half-pint jars per every initial pound of apples).

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.