Hi, Laura. This is a great question. If you want to process the apple butter in pint jars, you will use a 10 minute water bath. If you use quart jars, 15 minutes.
Hi, Linda. The yield will likely be closer to 3 quarts, but apples comes in many sizes so in some cases it may yield more.
what about the lemon and lemon juice? Do you cook it also and will that be a nice tart flavor??
The recipe says season with remaining ingredients--throw in the rind ?
Hi, Sherry. We understand that the directions can be confusing. We have updated the recipe to be more clear. Enjoy.
I made this and really love it. Best I've had since childhhod. I put it on my morning oatmeal instead of other sweeteners. Spicy and delicious and so easy to make.
Good question! They are similar in that you’re cooking apples. It’s more of a continuum. Applesauce is thinner. Apple butter is thicker—because it’s cooked longer. It becomes more of a spread. And it’s flavor becomes more condensed so it tastes more intense. Many folks use more spices in apple butter than applesauce but it’s personal preference.