In a 2-3 quart heavy saucepan, combine the apples and 4 C of the cider. Bring the mixture to a simmer over medium heat. Cook, stirring frequently, until the mixture is reduced and the apples resemble course applesauce, about 1 hour.
Add the remaining 4 C cider, 1 cup at a time, stirring occasionally, as the mixture thickens. The total cooking time will be 3-4 hours. During the last hour, reduce the heat to medium-low stirring frequently to prevent the mixture from sticking to the pan and burning. Remove from heat and cool to room temperature, The apple butter will thicken as it cools. Taste and adjust sweetness by adding sugar, if needed. Store in a covered container in the refrigerator for up to 1 month.
Serving
Suggestions
Use more acidic apples, such as Bramley, Cortland, Fuji, Grims, Golden, McIntosh or Mutsu
Originally Submitted
8/17/2010
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