Homemade Spiced Apple Butter Recipe

Combine Honeycrisp apples and Granny Smith apples in a large stainless steel or enamel-coated saucepan; heat the mixture over high heat, stirring occasionally until it reaches a rolling boil. Gradually decrease the heat to a lower temperature and continue cooking, stirring occasionally, until the mixture has reduced by approximately half, which should take around 20 minutes.

Add sugar and lemon juice to the apple mixture and continue heating until it reaches a boil again. Lower the heat once more and keep cooking, stirring occasionally, until the mixture has thickened significantly, approximately taking 25 minutes.

Prepare the jars and lids by submerging them in boiling water for a minimum of 5 minutes to ensure they are properly sterilized. Fill the hot, sterilized jars with apple butter, leaving about 1/4 inch of space at the top. Use a knife or thin spatula to remove any air bubbles that may have formed during filling.

Clean the rims of the jars with a damp paper towel to remove any food residue. Place the lids on top and screw them onto the jars securely.

Place a rack in the bottom of a large stockpot and fill it halfway with water. Bring the water to a boil, then carefully lower the jars into the boiling water using a holder, leaving about 2 inches of space between each jar. If necessary, add more boiling water to bring the level up to at least 1 inch above the tops of the jars. Continue boiling and cover the pot for an additional 10 minutes.

Once removed from the stockpot, place the jars on a cloth-covered or wood surface several inches apart until they have cooled down. Once cool, press the top of each lid with your finger to ensure a tight seal, checking that it doesn't move up or down. Store the sealed jars in a cool, dark area.