Spiced Apple Butter

My reputation for kitchen witchery is well-known in my circles. So much so that when friends have excess, they often share with me.

I was excited to get a text from Heather, asking if I wanted extra apples from their harvest. Ummm...yeah. Always! Thanks, Dottos.

Ingredients

• a dozen apples, peeled, cored, and diced

• 1 cup vinegar (I used apple cider vinegar)

• 6 cup water

• 2 cups maple syrup

• 4 Tablespoons honey (I used a local wildflower honey)

• 2 Tablespoons ground cinnamon

• 2 teaspoons ground cloves

• 1 teaspoon ground nutmeg

• 1 teaspoon ground cardamom

Procedure

Put apple pieces into wide thick-bottomed pot, add all ingredients, cover, bring to a boil, reduce heat to simmer, cook until pieces are soft, about 20 minutes. Remove cover and cook uncovered, stirring constantly to prevent burning and encourage evaporation. Scrape the bottom of the pot while you stir to make sure a crust is not forming at the bottom. Cook until thick and smooth, about one hour.

Spoon the butter into sterilized jars, leaving about a 1/2 inch gap to the top. Gently tap the bottom of each jar on the counter to release any air bubbles. Using a damp clean towel, wipe the rims of the jars and secure the lids and rings. Process in a water bath for 10-15 minutes. Remove the containers with tongs and let cool on the counter. You’ll hear the sound of can tops popping shortly—a sign that a secure seal has been made. Pop, pop, pop. Or, you can refrigerate the jar without processing and use it within three weeks. Enjoy!

It's apple season for sure. I will be sharing more recipes soon!