Bourbon Apple Butter

English: Basket of fresh picked Gravenstein ap...

English: Basket of fresh picked Gravenstein apples, British Columbia, Canada (Photo credit: Wikipedia)

Bourbon Apple Butter

(makes 8 to 10 half pints)

  • about 5 lbs apples
  • 2 cups apple cider
  • 1 cup cider vinegar
  • 1 cup dark brown sugar  (7 oz)
  • 1/2 cup bourbon
  • 2 tbsp molasses
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground allspice
  • 1/8 tsp ground cloves
    1. Peel and quarter apples. In your jam pot put apples, cider, and 1 cup of cider vinegar. Bring
      to a boil over high heat; cover pot, reduce heat to low and simmer until apples are soft and just beginning to break down, about 30 minutes. We like ours with a bit of texture like a jam so we smash a bit but do not puree. If you prefer a smoother butter put through a food mill. Cook until very thick over a low simmer or in crockpot.
  • Prepare canner, jars and lids.
  • Add bourbon, sugar, molasses and spices to apple pulp.Continue cooking until butter thickens and will mound on a spoon and is the consistency you like. Fill hot jars to 1/4-inch head space, carefully remove air bubbles and adjust head space, wipe rims, affix lids, and process in a boiling water bath for 10 minutes.

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