We often make a double batch of this apple butter and can it. Without canning, it should be stored in the refrigerator, where it will last a few weeks.
In a large, heavy-based saucepan, combine the apples, lemon juice, and salt. Boil, stirring often, until the fruit softens to a mash, about 30 minutes. Add the sugar, vinegar, and cinnamon. Reduce the heat to medium low and cook, stirring often and scraping the bottom of the pan, until the fruit reduces to a thick purée, about 2-1/2 hours.
nutrition information (per serving):
sat fat g
Photo: Alan Richardson