Apple Butter Recipe

Combine Honeycrisp apples, Granny Smith apples, and apple cider in a large stainless steel or enamel-coated saucepan; bring to a boil, stirring occasionally. (Approximately 5 minutes)

Reduce heat to medium-low; simmer until mixture reduces by about half. (Approximately 20 minutes)

Stir sugar and lemon juice into the apple mixture; bring to a boil. (Approximately 3 minutes)

Reduce heat to medium-low, and continue cooking at a simmer until the mixture is very thick. (Approximately 25 minutes)

Sterilize the jars and lids in boiling water for at least 5 minutes.

Pack apple butter into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process. (Approximately 10 minutes)

Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.