Carlo and I never ate apple butter before. Since we went apple picking, we decided to give it a shot. We also decided to try our hand at canning for the first time.
To make the apple butter, we found a recipe on Allrecipes.com that worked well for slow cooking. In fact, the cooking time was so long (totalling 13 hours), we decided to set it to cook overnight. The end result was a gooey, spicy mouth-watering apple butter that smelled AMAZING!
As far as canning goes, I was really anxious about it, but very interested. I decided to take that part on my own, using our stockpot. One thing I did which is actually a no-no was not use a canning rack, because we didn’t have one. So I kept a close watch on the jelly jars while they were boiling. To view instructions on canning, visit PickYourOwn.Org. It’s a great site with a lot of information on canning, preserving and freezing a variety of foods.
For the recipe, we followed the one below from Allrecipes.com. After reading reviews, we decided to use 12 apples, a mix of medium and small. We decreased the sugar by 1 cup and used a 1/2 white, 1/2 light brown sugar mixture. We added 1/4 teaspoon nutmeg. At the end of the cooking time, I used the immersion blender to get a smooth consistency.
Apple Butter I
- 8 apples – peeled, cored and chopped
- 4 cups white sugar
- 4 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- Fill a slow cooker with diced apples, sugar, cinnamon, cloves and salt. Cover, and cook on high for 1 hour. Reduce heat. Simmer, stirring occasionally, for 12 hours, or until thick and dark golden in color.
- Fill small jars with hot apple butter, leaving about 3/4 inch space at the top.