Description
This warm fall staple is made even warmer with a hefty dose of bourbon.
Ingredients
Units
Scale
- 4 lbs of Apples
- 2 cups Water
- 1 cup Bourbon
- 1 cup Sugar
- Salt
- 2 teaspoons cinnamon
- 1/2 teaspoon ground cloves
- Zest and juice of 1 lemon
Instructions
Apple Butter:
- Core all apples. Do not peel. Dice apples into small pieces, place into large pot with steaming water.
- Soften apples for about 20 minutes. Remove from heat.
- Put softened apples into food processor and puree until smooth.
- Place sugar, salt, cinnamon, gloves, all spice, lemon zest, lemon juice and bourbon all into a heavy bottom saucepan. Stir to combine.
- Over medium heat, stir the mixture to prevent burning. Reduce the mixture by about half – or until the mixture is thick and no longer runny. Make sure to stir constantly to ensure as much moisture is evaporating as possible. The thickening time will take anywhere from 1 to 2 hours depending on the liquid content of the apples.
If canning follow the following procedures:
- Pour finished hot apple butter into three hot, sterilized canning jars, wipe the rims of the jars before placing lids on top of the jars and sealing.
- Place the sealed jars into a boiling water bath and cover with 1 inch of water – boiling jars for 10 minutes to ensure a good seal.
- Remove from water with canning tongs and allow to cool. Popping on the jar lids will signal the jars have sealed properly.
- To learn more about canning and safe canning procedures visit Freshpreserving.com where you can find everything you need from Ball canning.
Notes
Adapted from Simply Recipes Apple Butter