As many of you know we had tons of apples this season - and after about a month I was tired of crumbles and apple sauce. So we figured we should venture into a new territory. What's that you ask? Well we made apple butter!
And I followed the recipe below along with a recipe my mother-in-law gave me. And her recipe called for nutmeg - so I put a bit of that in along with just a bit more cinnamon.
The whole thing took ages - first we had to peel all the apples and cut them up, and then it was about 12 hours in the crockpot, and then we had to blend it all up so it wasn't in chunks, and then heat it all up again for the canning process. I sure hope I did that right or else we have a bunch of contaminated jars, which ultimately results in contaminated apple butter.
So there ya have it...another adventure in apple making and baking.
Ingredients
- 5 1/2 pounds apples - peeled, cored and finely chopped
- 4 cups white sugar
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- Directions
- Place the apples in a slow cooker. In a medium bowl, mix the sugar, cinnamon, cloves and salt. Pour the mixture over the apples in the slow cooker and mix well.
- Cover and cook on high 1 hour.
- Reduce heat to low and cook 9 to 11 hours, stirring occasionally, until the mixture is thickened and dark brown.
- Uncover and continue cooking on low 1 hour. Stir with a whisk, if desired, to increase smoothness.
- Spoon the mixture into sterile containers, cover and refrigerate or freeze.
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| the first stage - apple peeling. |
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| ready for canning. |
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| our little jars - these filled up so fast, I bought the bigger jars for our second canning session! |
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