Apple Maple Butter

I made Apple Maple Butter today and the whole house smells wonderful. The bit I tasted was delicious and I can't wait to open up my first jar and slather it on some apple cake. (Yes, I have a plan.) I got the recipe from my new canning cookbook called Tart and Sweet, by Kelly Geary and Jessie Knadler.

Apple Maple Butter
4 pounds mixed apples, peeled, cored, bruises removed, and cut into 1/2 inch wedges
1 cup maple sugar (I used palm sugar)
1 cup sugar
1-2 teaspoons ground cinnamon
1 teaspoon grated nutmeg
1/2 teaspoon kosher salt
1/4 teaspoon ground cloves
2 star anise pods
Juice of 1 lemon

Place the apples, sugars, cinnamon, nutmeg, salt, cloves, star anise, and lemon juice in a large heavy-bottomed pot and bring to a simmer over medium-hihg heat, stirring frequently. Lower the heat a bit and continue to stir. The apples will begin to break down after about 20 minutes, but you can help this process along by mashing with a potato masher or a wooden spoon and stirring often.

After about 1 1/4 hours, take the pot off the heat and blend the mixture in the pot with an immersion blender or transfer in batches to a standing blender of food processor. Blend until the mixture reaches the desired consistency.

Return the mixture to the pot, if necessary, and cook over medium-low heat for another 20 minutes, or until the butter mounds on a chilled spoon and is thicker than applesauce.

Ladle into hot jars, leaving 1/4 inch headspace. check for air bubbles, wipe the rims, and seal. Process in water bath for 15 minutes, adjusting for elevation.

Yield: 4 to 5 pints