Recipe#14105

Title: Apple Butter 06

rec.food.recipes archive

Makes 2 pints
 4 pounds cooking apples, unpeeled, cored and quartered
 1 1/3 cups packed light brown sugar
 1 cup freshly squeezed apple cider 
 Grated zest and juice of 1 lemon
 3 tablespoons grated fresh ginger
 The night before, in a 3 1/2-quart cooker, combine the apples,
 brown sugar, apple cider, and lemon zest and juice.  Cover and
 slow-cook until the apples are very, very soft, 8 to 10 hours on
 low (200 degrees F).
 The next day, stir in the grated ginger. Increase the heat to high
 (300 degrees F), uncover, and cook, stirring occasionally, until
 the mixture has reduced to about 3 cups, 8 to 10 hours.
 Using a rubber spatula, rub the apple butter through a wire strainer
 set over a bowl to remove the apple peels.
 Spoon the warm apple butter into hot sterilized jars. Screw on the
 two-piece lids and let stand at room temperature 8 hours, or
 overnight; refrigerate. (The canned apple butter will keep,
 refrigerated, for up to 6 months.)