heavy pot or Dutch oven combine apples, pears, and cider.
Bring to boiling; reduce heat.
Simmer, covered, 30 minutes, stirring occasionally.
Credit: Carson Downing
Press apple mixture through a food mill or sieve.
(You should have 7 1/2 to 8 cups.)
Return pulp to pot; discard skins.
Stir in sugar, lemon juice, and cinnamon.
Bring to boiling; reduce heat.
Place pot of apple butter in a sink filled with ice water; stir to cool.
Ladle into clean wide-mouth half-pint freezer containers, leaving a 1/2-inch headspace.
Store in refrigerator up to 2 weeks or freeze up to 6 months.
Apple butter may darken slightly on freezing.
Makes 5 to 6 half-pints.
Classic Apple Butter
Prepare as directed, except omit pears and increase apples to 4 1/2 pounds.
Water-Bath Canning
Prepare as directed through Step 2.
Ladle hot apple butter into hot, sterilized half-pint canning jars, leaving a 1/4-inch headspace.
Wipe jar rims with a clean cloth; adjust lids and screw bands.
Process filled jars in a boiling-water canner, starting timing when water returns to boiling.
Process apple butter 5 minutes.
Remove jars from canner; cool on wire racks.
2,000 calories a day is used for general nutrition advice.
