• Prep the Apples:

  Chop the apples into 1-inch pieces and place them in a large pot or Dutch oven. No need to peel or core, as they'll be strained out later.

  Peel the oranges (the peel is too bitter), chop into 1-inch pieces, and add to the apples along with the sugars, salt, whole spices, and apple cider (or water). Stir together.
  8 lbs Apples, 2 Oranges, 1 ½ cups Granulated Sugar, 1 ½ cups Light Brown Sugar, ¼ tsp Kosher Salt, 6 cups Apple Cider, Whole Spices
• Cook the Apples:

  Place the pot of apples on the stovetop over medium heat and simmer for 1 ½-2 hours until the apples break down like applesauce and the liquid is reduced. The timing depends on the apple varieties.

  Stir occasionally so the bottom doesn't burn as it thickens. Remove from the heat and cool for 15-30 minutes.
• Process the Apples:

  Ladle the hot apple mixture into a food mill to process or a fine-mesh strainer over a large bowl and use a spatula or wooden spoon to press out the smooth pulp and separate the solids. Discard the solids and spices.

  You should be left with a silky apple puree, like applesauce.
• Bake the Apple Butter:

  Preheat the oven to 350ºF (177ºC).

  Pour the apple butter out into a large sheet pan (use two if it doesn't fit into one) and stir in 2 TBS of apple cider vinegar. The larger surface area will help it cook faster, so use the largest sheet pan(s) you have.

  Carefully transfer the pan to the oven and bake for 1.5-2 hours, stirring every 20-30 minutes to prevent burning and promote even browning. Timing varies depending on how much you reduced the liquid earlier.

  As the apple butter bakes, it will lose reduce the liquid, and become thicker, darker, and richer.

  Bake until the apple butter is deep brown and thick.

  To test if it's done, spoon apple butter onto a small plate and rest for a minute. If the apple butter doesn't run and doesn't have a ring of liquid around it, then it's set. It needs longer if it spreads.

  At this point, the apple butter can be canned for long-term storage (below) or cooled and transferred to jars to keep in your refrigerator for a month.
  3 TBS Apple Cider Vinegar

Can the Apple Butter (optional)

• Sterilize the Canning Jars:

  If you haven't already sterilized your canning jars, do so while the apple butter bakes.

  Boil the glass jars in a large canning pot with a wire rack with at least an inch of water covering the top of the jars for 10 minutes. Carefully empty and remove the jars from the water and set them on a clean towel until the jam is cooked.

  Cover the hot water bath with a lid to keep the water warm.
• Can the Apple Butter:

  When the apple butter is done, place a wide-mouth funnel on top of the jars and carefully ladle in the hot apple butter (wear heat-proof gloves!). Leave ¼-inch of room on top and wipe the rims.

  Place the canning lids on top and twist the rings to fingertip tight.*

  Boil the water in your water bath canner pot again and place the jars onto your canning rack. Slowly lower the rack into the water bath to cover them in at least 1-2 inches of boiling water.

  Cover with the pot lid and boil the jars for 10 minutes.**

  Lift the hot jars from the water and let them cool completely at room temperature without disturbing them for 24 hours. Within minutes, you should hear the satisfying pop of the canning lids sealing!***

  Label and date the jars. The canned apple butter can last for a year in a cool, dark pantry but should be refrigerated once open.

  Apple butter is great for gifting, adding to these Sourdough Apple Butter Muffins or Sourdough Apple Cider Donuts, swirling into yogurt, or served on Sourdough English Muffins or toasted Seeded Sourdough Whole Wheat Sandwich Bread.