Sandra’s Easy Apple Butter (No refined sugars or pectin)

Wonderful shelf-stable (no refrigeration needed until its opened) condiment,
a taste like no other that's excellent on toast,
bagels, English muffins, ice cream, etc...

Prep: 20 Mins.

Cook: 1 Hr.

Water Bath: 10 Mins.

Stand/Set: 24 Hrs.

Yield: 4 cups (or Four 1/2-pint jars)

Ingredients

10 medium honey crisp apples (about 3 pounds) washed, cored and cut into 1/4” pieces; no need to peel
¼ teaspoon kosher salt
2 tablespoons lemon juice
1 ½ teaspoon ground cinnamon
¼ teaspoon ground ginger
⅛ teaspoon ground allspice
⅛ teaspoon ground cloves
½ cup pure maple syrup
1 teaspoon vanilla paste or extract

Method

Stir all ingredients together in a medium-sized, heavy-bottom pot. Cover and cook on medium heat, stirring every 10 minutes while scraping bottom, for 1 hour, until apples have softened and reduced.
Turn off the heat, remove the lid, and let apples cool for 15 minutes.
Blend apple mixture with an immersion blender until smooth..
Distribute evenly among 4 sterilized 1/2-pint jars, prepare for processing by placing on lids, including screwing on ring only finger-tight.
Process in water bath, begin timing after boiling commences for 10 minutes.
Remove jars, using a jar-lifter, and place on a clean kitchen towel — do not disturb for 24 hours while they seal and set, which are shelf-stable up to 1 year. Be sure to label and date before storing.

Notes

Any jars that do not seal (I listen for ping/# of jars), place in refrigerator and use within 1 week.