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Apple Butter

Ready In: 75 Minutes

Prep Time: 30 Minutes

Cook Time: 45 Minutes

Serves 4

Remove blemishes, core, and cut apples in eighths. Put apples and cider in a heavy enameled kettle and cook over medium heat until soft; stir to prevent sticking.
Remove from heat, and when the pulp is cool enough to handle, put it through a food mill or sieve to remove peel.
For every 1 cup pulp add 1/4 cup white or brown sugar.
Return to the heavy kettle and bring it to a low boil until sugar is melted.
Cook quickly over medium-high heat to a brisk boil, stirring constantly as it can scorch easily.
Cook the purée until it mounds slightly on the spoon and has a sheen to it. On a jelly thermometer it will be a bit under 220 F.
Ladle into clean hot jars, leaving 1/4 inch of headroom for 1/2-pint jars, 1/2 inch for pints. Adjust lids, process in a Boiling-Water Bath for 5 minutes. Remove jars; complete seals if necessary.