All-Purpose Apple Butter

Ingredients

• 10 pounds assorted apples
• 1 cup water
• 1 tablespoon ground cinnamon
• 1 teaspoon ground allspice
• 1/2 teaspoon ground clove
• 1 cup sugar

Directions

1. Set up a boiling water canner, then sterilize the jars by boiling them for 10 minutes. Wash the lids and rings, and warm them in a separate small saucepan of simmering water. Turn off the heat, and leave the jars, lids, and rings in the hot water until you are ready for them.
2. Wash the apples, then peel, core, and roughly chop them. Add the apples and water to a heavy-bottomed dutch oven. Cover the pot and bring everything to a boil. Once the fruit is boiling, lower the heat and let it simmer, still covered, stirring now and then, until the apples are extremely soft and collapsing, about 1/2 an hour.
3. When the apples have mostly fallen apart and resemble applesauce, take the pot off the heat. Use an immersion blender to puree the mixture until it is completely smooth and silky, with a texture like baby food.
4. Return the pan to the stove. Cook the apple puree over medium-low heat for 5-6 hours, leaving it uncovered except for a splatter shield, until it has reduced significantly. Stir every 20-30 minutes. The color will slowly deepen from golden to tawny to caramel, and finally into a toasty brown.
5. When the mixture is glossy and has turned caramel-colored, mix in the sugar and spices. Continue cooking over low heat for 10-20 minutes so the flavors can come together. Take the pot off the heat.
6. Spoon the apple butter into the prepared jars, leaving 1/4 inch of head space. Tap the jars gently on the counter to release any air pockets. Wipe the jar rims clean with a kitchen towel or paper towel, then seal the jars.
7. Put the sealed jars back in the canning kettle. Once they are all in, check that the water sits at least 1 inch above the lids. Add more water if needed, then bring the water back to a boil over high heat. As soon as it boils, start a timer for 10 minutes.
8. After 10 minutes, turn off the heat and leave the jars in the water for 5 more minutes. Use a jar lifter to transfer the jars to a cooling rack.
9. When the jars have cooled to room temperature, take off the rings and check that every lid has sealed. Any jars that did not seal should go into the refrigerator. Label the sealed jars and store them in a cool spot away from direct sunlight.