- 12 cups of apples, peeled, cored, and chopped (a mix of sweet and tart apples)
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- Juice of 1 lemon
- 6 Weck or Le Parfait Jars, sterilized with lids and rubber gaskets
Prepare the Jars:
- Ensure your Weck or Le Parfait jars, glass lids, and rubber gaskets are clean and sanitized. Follow the manufacturer's instructions for sterilizing and sealing the jars.
Prepare the Apples:
- Peel, core, and chop the apples. You should have approximately 12 cups of chopped apples.
Cook the Apple Mixture:
- In a large, heavy-bottomed pot, combine the chopped apples, granulated sugar, brown sugar, ground cinnamon, ground cloves, ground nutmeg, salt, and lemon juice.
- Place the pot over medium-high heat and bring the mixture to a boil, stirring frequently.
- Once boiling, reduce the heat to low and let the mixture simmer for about 1.5 to 2 hours, or until the apples are soft and the mixture thickens. Stir occasionally to prevent sticking.
- Use an immersion blender or a regular blender to puree the mixture until it's smooth. Be cautious, as it will be hot.
Fill the Jars:
- Carefully remove a hot Weck or Le Parfait jar from the sterilizing bath, empty any water inside, and place it on a clean kitchen towel.
- Fill the hot jar with the hot apple butter, leaving about 1/4-inch of headspace.
- Wipe the rim of the jar with a clean, damp cloth to ensure a clean seal.
- Place a sterilized glass lid on top and secure it with the appropriate clamps or bands to hold it in place, depending on whether you're using Weck or Le Parfait jars.
- Repeat this process for the remaining jars, ensuring they are filled while both the apple butter and jars are still hot.
Process the Jars:
- Place the filled Weck or Le Parfait jars in a large canning pot or water bath canner, ensuring they are fully submerged in water.
- Bring the water to a boil, and once boiling, process the jars for 10-15 minutes, adjusting for your altitude (consult canning guidelines for details).
- After processing, turn off the heat, remove the canner lid, and let the jars sit for 5 minutes before carefully removing them from the water bath.
- Place the hot jars on a clean kitchen towel or cooling rack to cool completely. You will hear a "pop" as each jar's seal creates a vacuum.
Check the Seals:
- Once the jars have cooled, press down on the center of each lid. If it doesn't flex or make a popping sound, the jar is sealed correctly. If a lid does flex or make a popping sound, it hasn't sealed, and you should refrigerate and consume the contents within a few weeks.
Label and Store:
- Label your sealed Weck or Le Parfait jars with the date and store them in a cool, dark, and dry place.
Your homemade Spiced Apple Butter in Weck or Le Parfait jars is perfect for spreading on toast, biscuits, or pancakes. It can also be used as a topping for ice cream, yogurt, or oatmeal, or incorporated into your favorite recipes. These preserved jars make lovely gifts as well.