Red ribbon  ||  Turquoise ribbon  ||  Pink spreader  ||  Blue spreader

If you follow me on Instagram then you know I took a 4 hour canning and preserving class a few weeks ago with Lyn over at the Indiependent.  It was fantastic and something I would say you should absolutely do.  Though you can of course try your hand at just reading canning how-to’s and trying to figure it all out, there are a lot of health centric rules and guidelines that you really need to be made aware of and that unfortunately aren’t always taught.  So that’s my 2 second schpeel on being health conscious…now on to why we’re all really here.  Apple Butter.

Oh apple butter how I love you.  I mean you’re good on everything…waffles, biscuits, toast…everything.  And why this recipe is so freaking fantastic is there is NO sugar added!  None.  Zip, zero, zilch.  So this recipe is actually a healthy one.  Now the biscuit I put apple butter on is another story.  And not only does it taste divine,  add our ribbon and polka dot spreader (blue and pink) and you have such a great gift!  Handmade perfection.

So are you ready to dive in to all things preserving?  truly, MKR.

What you need…

5 pounds of organic apples (I used Gala and Fiji…Granny Smith will likely be too tart and you’d need to add sugar)

1 cup of water or apple cider

1 tablespoon ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground nutmeg

1/2 teaspoon allspice

canning essentials (jars, lids, tongs, large canning pot and shelf, immersion blender)

What to do…

1.  Wash apples and remove blemishes.  Cut into quarters and seperate core.

2.  Place apples and water or cider into a stainless steel or heavy enameled pot; cook over medium heat until just sofe enough to puree.  Stir regularly to to prevent sticking.

3.  Place immersion blender into bot and puree until consistency and skins are finely ground.  If you do not have an emersion blender place into a food processor or blender and blend.  Taste for sweetness.  If you think it’s not sweet enough you can add sugar.  Then return to pot and add spices, bring to a low boil until everything is properly mixed and if you used sugar it is melted.

4.  Ladle into clean, hot jars, leaving 1/4 inch headroom.  Remove air bubbles by slightly stirring or stabbing with a knife.   Clean jar edges and cap with lids and bands.

5.  Process in a boiling water bath for at least 5 minutes.  Remove and cool jars for 24 hours.

6.  Test lids (they must have popped.  If they do not pop you need to use that jar right away and not store it).  Store in a dark place.

Recipe via Lyn, images via yours truly