When life gives you apples (or you bring home 20 pounds from the orchard) then make apple butter! Apple butter is pretty easy, and it is a good introduction into canning. In fact, you don’t even need to can it, you might go through it quickly. I made seven half pints, and I’m pretty pleased with this first try. Here is how the recipe breaks down.
15 tart small/medium cooking apples
4 cups of apple cider
1 cup brown sugar
1 cup of granulated sugar
1 1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp allspice
In an 8 or 10 quart pot combine apples and cider. Bring to boiling; reduce heat. Cover simmer for 30 minutes, stirring occasionally. Then puree in a food processor or blender. Return to pot. Stir in sugar, cinnamon, cloves, and allspice. Bring to boiling; reduce heat. Cook uncovered, over very low heat 1 1/2 hours or till very thick, stirring often.
Ladle into hot, sterilized half-pint jars, leaving a 1/4-inch headspace. Wipe jars rims; place lids on jars and screw on the jar rings. Process in boiling-water canner 5 minutes (start timing when water begins to boil). Remove jars and cool on racks. Makes 5-6 half-pints.