5 pounds any sweet apple, peeled, cored and diced small (1/4-inch dice)
2 teaspoons lemon juice
1 cup good quality Kentucky Bourbon (we used Jim Beam)
¼ cup water
1 cup brown sugar, packed
½ cup apple liquor (this is our favorite brand) or apple juice
2 tablespoons molasses
2 teaspoon ground cinnamon
¼ teaspoon allspice
¼ teaspoon freshly ground nutmeg
¼ teaspoon ground cloves
½ teaspoon salt
Coat apples with lemon juice as you cut and place in a medium to large nonstick pot.
Add bourbon and water and bring to a boil, cover and cook on a low boil for 10 minutes.
Add brown sugar, apple liquor, molasses, cinnamon, allspice, nutmeg, cloves and salt.
Cover, bring to a boil, lower to a simmer with cover off side letting a little steam escape.
Cook for 30 minutes, stirring often towards the last five to ten minutes as the liquid evaporates.
Puree in a blender or with an immersion blender until creamy.
Can using the water bath method.
Keywords: bourbon apple butter