Preparation Steps (Step-by-Step Instructions)

In a large stainless steel or enamel-coated pot, combine the Honeycrisp and Granny Smith apples with the apple cider. Heat over medium-high until the mixture comes to a boil, stirring occasionally. Once it starts boiling, reduce the heat to medium-low and let it simmer slowly until the volume is reduced by about half, roughly 20 minutes.

Stir in the sugar and lemon juice. Bring the mixture back to a gentle boil, then reduce the heat to medium-low again. Continue simmering until the apple butter is very thick, about 25 minutes.

Prepare your jars and lids by boiling them for at least 5 minutes. Carefully fill the hot, sterilized jars with the apple butter, leaving about 1/4 inch at the top. Use a knife or thin spatula to release any trapped air bubbles, and wipe the rims clean with a damp paper towel. Place the lids on top and screw the rings on securely.

Place a rack at the bottom of a large pot and fill halfway with water. Bring the water to a boil, then carefully lower the jars in, leaving about 2 inches between them. Add more boiling water if needed so that it comes at least 1 inch above the tops of the jars. Cover the pot and boil the jars for 10 minutes.

Remove the jars carefully and place them on a cloth-covered or wooden surface, leaving space between each, until they cool completely. Once cool, press the center of each lid to make sure the seal is tight—the lid should not move up or down at all. Store the jars in a cool, dark place.

Slow cooking is what develops the deep, caramelized flavor that makes apple butter unique. Trust the process—it’s worth it.