The last of the local apples are hitting the farmer's markets. It's fine to substitute a mix of different apples in this recipe. Taste them and if they are sweet, you can cut back on the sugars in this recipe. Apple butter freezes well so make an extra batch to tide you over until the new season of apples start coming in.

Ingredients

• 12 pounds Empire apples, peeled, cored, and cut into 1-inch chunks
• 2 cups apple cider
• ¼ cup dark brown sugar
• ¼ cup honey
• 1/8 teaspoon cinnamon
• Pinch ground allspice
• Pinch kosher salt

Instructions

1. Combine apples and cider. Bring to a boil then reduce to a simmer. Cook, stirring occasionally until apples have mostly broken down, about 30 minutes.

2. Force mixture through a sieve. (You could probably use a food mill or a processor for this step as well)

3. Return to pan and whisk in sugar, honey, and salt. Bring heat back up till it is vigorously simmering, stirring occasionally, and maintain until it reduces to a spreadable consistency. (About 75 minutes)

4. Let cool completely before storing. Last two weeks in the fridge.