This post is sponsored by the makers of Ball® home canning products.*

summer has come to an abrupt end it seems, and we’ve moved out of our small cottage in town. fall as i’ve experienced it here in the midwest is such a season of transition, this year is no different. 

we are in the midst of building our home, it’s not done yet. we have a couple months in a rental. yet i’m so eager to step into something that has not yet come into being. i’ve been spending my days checking in on the progress, taking walks in the apple orchard, visiting the bees as they ready themselves for the changes ahead. 

i’m learning to make the most of uncertainty and change by grounding into the abundance in the present moment. one of the things i’m cherishing this autumn season is apples. apple trees dot our property, their branches heavy with the pull of ripening apples. each ones color and flavor slightly different. next year, i envision having a harvest gathering for pressing our apples into cider. this year because so much of our lives are up in the air, i’m putting our apples up + keeping it simple with this Sweet Cider Apple Butter from Ball® home canning products. this recipe can also be found in the Ball® Blue Book. 

sweet cider apple butter

yields about 8 half pint jars or 4 pint jars

this recipe can also be found in Ball Blue Book

ingredients 

6 pounds of apples (about 18 to 24 medium size apples)

2 cups sweet apple cider

3 cups sugar

1 ½ teaspoon ground cinnamon 

½ teaspoon ground cloves

to make 

wash apples under cold running water; drain. Core and peel apples. using an apple peeler helps move this process along. cut apples into quarters.

combine apples and sweet cider in a large saucepan. cook apples at a simmer until soft. purée mixture in a food strainer or food mill. measure 3 quarts of apple pulp and return apple pulp to the saucepan. add sugar + spices, stirring until the sugar dissolves. cook at a gentle boil over medium heat until apple mixture is thick enough to mound onto a spoon, stirring frequently to prevent sticking. if mixture becomes too thick, add a small amount of sweet apple cider for desired consistency. remove from heat.

ladle hot butter into a hot jar, leaving ¼ headspace. remove air bubbles, clean jar rim with a damp cloth. center lid on jar and adjust band to fingertip tight. place jar on wire rack in water bath canner. repeat this process until all jars are filled. 

lower rack into simmering water. the water must cover jars by 1 inch. adjust heat to medium high, cover water bath canner and bring water to a rolling boil. process jars for 15 minutes. turn off heat, and remove cover. let jars cool for 5 minutes and remove from canner. check lids for seal, they should not flex when center is pressed. cool for 12 hours, label + store jars.

*Disclosure: This is a sponsored post that is part of an ongoing partnership with the Fresh Preserving Division of Newell Brands. They have provided jars, equipment and monetary compensation. All thoughts and opinions expressed remain my own.