I would like to announce that we have successfully gone through thirty pounds of apples....finally! I've got  enough apple butter to last me a year! But that is okay because I love the stuff and enjoy it every morning in my yogurt with some granola or toasted nuts, plus they make excellent gifts!  

This recipe and technique is very similar to making applesauce however you take it a step further and bake the applesauce on low in the oven to make it into a thick, condensed paste that is tart, sweet and full of autumn goodness.

 With this recipe I was able to fill about three 8 ounce mason jars, but you can double, trip quadruple the recipe and make several jars for gifts. I would recommend properly canning (pressure cooker or hot water bath) the apple butter if you are to give as a gift but if you don't want to just tell the recipient that the butter will keep for a couple of weeks. (They will probably eat it all in a day!)

Spiced Apple Butter

(makes about 1 cup)

• 10 (about 3-3 1/2 pounds) apples, I used Jonagold (don't use green apples)
• 1/2 cup apple cider
• 1 large cinnamon stick
• 1/2 tsp ground ginger
• 1/4 tsp ground cardamom
• 1/4 tsp ground nutmeg
• 1 small pinch of cloves
• 1/2 cup sugar (I only used 1/4 cup of Sucanat, or brown sugar, it really depends on how sweet you want it and how sweet your apples are)
• 1 TBSP fresh lemon juice

Combine apples, apple cider, cinnamon, ginger, cardamom, nutmeg, cloves, sugar, and lemon juice in a large heavy-bottomed saucepan. Place mixture over medium-high heat, and cook, stirring often with a large wooden spoon to prevent scorching, until apples are broken down and saucy, about 1 hour. Mash any large pieces of apple with large wooden spoon (I use a pastry cutter) to help them break down.

Turn heat off. Using a rubber spatula, scrape out apple mixture from pan, and to a food processor or blender and puree.  Return to pot and place in a 250 degree oven (do not put the lid on) leave for about 2 hours or until it is to the consistency you prefer, stirring occasionally. I left mine in there for about 2 1/2 hours because I like mine real thick like a paste. Remove from oven, and let stand to cool. Store in an airtight container for up to 2 weeks in the refrigerator or 6 months in the freezer.

Enjoy!