***Updated October 2010: I added cider to the recipe per a co-worker's suggestion and added a picture of my own -- you learn a little with a little more blogging experience, like remembering to take pictures when you want to blog something. I also increased the cinnamon and added a little nutmeg this time around.***
Such an easy treat... and a great way to use up apples - especially ones that are a little bruised or starting to get mushy.
Part 1:
About 15 apples (depends on the size of your crock pot and your apples - I used a 5 qt crock pot and had medium sized apples)
1 cup apple cider
Peel, core, and thinly slice all the apples until your crock pot is full. Turn it on high, add cider and cook for about an hour, then turn heat to low and cook about 8-10 hours.
(Picture via Google Images - I forgot to take one)
Part 2:2 - 2 1/2 cups sugar
4 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
When you take off the lid, the apples should be reduced to about half their volume and most of the chunks should be gone. Add sugar and spices, stir until well mixed and cook on low for approximately 8 more hours. If its still not smooth, blend with an immersion blender or in a food processor or blender. Spoon into jars and enjoy. Keep refrigerated for about 2 weeks or can by processing in a water bath.
do you know if you can freeze the apple butter? It looks delicious!
ReplyDeleteYou can freeze it - just put it in freezer safe containers instead of canning jars.
ReplyDeleteI made a similar version as well , isn't it sooo yummy! http://mommahenscoop.blogspot.com/2011/09/celebrating-first-day-of-fall.html
ReplyDeletehey
ReplyDeleteI was just wondering about how many jars you made out of this recipe?
@L Adelle - This made 6-8 of the little 1/2 pint mason jars
ReplyDeleteThis looks sooooo easy!! Thanks for sharing the link on my blog... I'm definitely going to try it, maybe this weekend! :)
ReplyDeleteI just found your blog through hiphostess -I love the idea of toasted brie and apple sandwich with applebutter-Oh my goodness-and this week end I am going to make your applebutter -so it is really that easy? I bet the whole house smells like fall:) Thanks for sharing
ReplyDeleteI found your blog and recipes thru pinterest...YUMMY! I'm thinking of making this fabulous recipe for teacher gifts. I'm a bit clueless but after putting the apple butter into mason jars, can I transport in gift bags w/o it being refrigerated or is that a bad idea? Thank you!
ReplyDelete@Jaime -- glad you found me! If you can it properly in the mason jars, it does not need to be refrigerated. You can google instructions for canning but essentially you boil the jars and lids to sterilize, fill them and then process in a water bath and you are good to go.
ReplyDeleteI have a question, it may sound silly. But, all together the cook time takes 16hrs? I was reading the section that says, "part one and two". which, both say cook low for 8 hours. OR did you mean the whole cooking time takes 8-10hrs? Thanks! We would get this in TX all the time, so i'm happy to have a homemade recipe.
ReplyDeleteCook time is the 16 hours, you can cut some of that down by cooking on high for the first part, I wouldn't cook the second stage on high - too much risk of burning it.
Deletemy boyfriend loves apple butter, he also loves mac and cheese which is his favorite food by far, he could eat mac and cheese for almost every meal! Buttt he also loves good apple butter and mac and cheese together, It seems like a must to make your make and cheese and apple butter for him, how good of a girlfriend would I be??!?
ReplyDeleteLove your blog by the way, I am going to try your white cheddar chicken pasta tonight, can't wait!
I have done some canning, very little but i love it.. alot of family members have asked me to try an apple butter... how is the consistency? And does the heat of processing in the water bath mess anything up?
ReplyDeleteI am making this as we speak!! I am so excited! If canning, do you have to can it right away or can you let it chill then can later. I am going to let it cook the second 8 hours overnight and it will be done in the morning, but I wouldn't be able to can it til I came home from work tomorrow, is that a problem??
ReplyDeleteI'm really not sure, I've always processed it right away. I would guess you could refrigerate it but you may want to Google for some safe canning rules to check.
DeleteThis may sound silly but I've never done any "jarring" or Canning. I thought canning was putting it into little jars like the one in your blog picture. I guess what I really need to know is to put the apple butter in those cute little jars once its done, do I have to give the glass jars a bath first?
ReplyDeleteYou can put it in the jars and not worry about them being "canned" if you plan to use it within a couple of weeks and keep it refrigerated. However the advantage of canning it is being able to make a larger quantity and use it over a longer period of time because you don't have to keep it refrigerated until you open the individual jars. Without going through the water bath process, you won't seal the jars and it will spoil. So really, whether you can it or not is just based on your plans for usage.
DeleteI used 3 tsp of pumpkin pie spice instead...very tasty!
ReplyDeletethanks for sharing! my son loves apple butter at waffle house but i won't buy it at home because of the HFCS in it! thanks!!
ReplyDelete