I have been in Atlanta the past several days doing Grandma duty. It is awesome to live closer and be able to be more involved in the lives of my grandchildren. I had planned to take the camera and work on a blog post while there. That didn’t work out as planned since the camera was still sitting in the dining room when I returned.
Somehow I managed to accumulate a ton of fresh apples. Fresh only means fresh for a short period of time. What to do with apples that may be getting a bit past their prime? Apple Butter! I remember the first time I made apple butter. Don’t ask me what possessed me to do so. The first go at apple butter was a bit more time consuming than what I do today.
Thanks to my Vita-Mix the apples are washed, cored and cut into eights. They then go into the crock pot and are tossed with the sugar and spices. The lid to the crock pot is left slightly ajar to allow some of the steam to escape. After cooking overnight on low, the apples are given a quick stir and then cooked an additional 3 to 4 hours on high.
During this process the jars are sterilized and readied for the butter. Since the jars are 8 oz jelly jars, the pasta pot makes a wonderful alternative to the water-bath canner. After the apples are cooked, they are tossed into the Vita-Mix and processed. The end result is a nice thick apple butter that has the added plus of the fiber from the peel.
10 medium size apples, washed, cored
1 cup sugar
1 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp salt
Place washed and cored apples in crock pot. In a 4 cup measuring cup mix together the sugar, spices and salt. Cover and cook overnight on low. Next morning stir, turn up heat to medium, leave lid ajar to allow evaporation and cook for an additional 3 hours or until soft and nicely colored. Put cooked apples in Vita-Mix container and process until smooth.
Return apple butter to saucepan and bring to a boil stirring constantly so it doesn’t burn. Fill 4 half pint sterilized jars with hot apple butter. Leave a 1/4 inch head space and remove air bubbles with a dull knife. Wipe jar rims clean. Place lids and rings on jars.
Process in a water bath as per your local Extension Office recommendations. Remove jars and allow to cool. The lids should seal as the jars cool. Test seals and store in a cool, dry place.
The recipe was found at Simply Canning and was adapted by me. For my purposes a cup of sugar is plenty. Depending on the variety of apples, you might be able to get by with 3/4 cup of sugar. I do like the idea of leaving the peel* on and cutting them into eights really speeds things up.
The yield on this recipe was 4 wonderful 8 oz jars of rich fruit butter. Enjoy!
*A friend of mind got a really good laugh at the missing “l”. Glad I could help brighten your day. 🙂