Tarragon Apple Butter

Tarragon Apple Butter

1 1/2 lb. crisp and sweet apples, peeled and chopped into 1″ pieces

1/2 cup apple cider 

3/4 cups sugar, divided
2 tsp. fresh tarragon, finely chopped 

1/8 tsp. freshly ground cloves 
sea salt

 

Bring apples, cider, and 1/4 cup sugar to a rolling boil in a Dutch oven over high heat. 

Cover, leaving lid slightly ajar, and boil 20 minutes, or until apples are tender and most of the liquid has evaporated. Stir every 5 minutes.

 

Process cooked apples and cooking liquid in a blender until smooth. Return mixture to Dutch oven. Stir in tarragon, cloves, and remaining sugar, along with a pinch of sea salt. Bring to a boil over high heat. Reduce heat to low, and simmer, uncovered and stirring often, 15 minutes or until thickened. ** 

 

Cool about 45 minutes. 

 

*Use a wooden spoon to draw a line through the apple butter on the bottom of the pot; if the line holds for 5 seconds before the apple butter merges back together, it’s finished cooking.