2 pounds apples (preferably strongly
flavored ones such as Jonathan, Winesap, or Granny Smith
1 cup good apple cider
approximately 2 1/2 cups dark brown sugar
1 tsp ground cinnamon
1/2 tsp ground allspice
1/4 tsp ground ginger
1/2 tsp ground cloves
1 tsp fresh lemon juice
1 tbsp grated lemon zest
2 tsp port wine
Method :
Core the
apples and quarter them, but do not peel. Mix with apple cider and cook
until soft. Put pulp through a fine strainer. For every cup of pulp, add
1/2 cup dark brown sugar. Then add the remaining ingredients. Cook,
stirring the fruit mixture at a low simmer until the sugar is dissolved;
do not boil. Continue stirring until the apple butter starts to set. To
test for doneness, place a small amount on a plate; when no rim of
liquid separates around the edge of the butter, it is ready.
Remove the
apple butter from heat, pour into five 8 ounce hot sterilized glass
canning jars, and fill and seal.
This is best
made with fresh pressed cider-the kind sold at farmer's markets.