Tuesday, October 8, 2013

Apple Butter Me Up!

My main intention for apple picking a couple weekends ago was to make apple butter. Having made so much jam this summer I figured it'd be a piece of cake and I can always use another spread! Apple butter is way easier than jam. Especially crock-pot apple butter - you basically do no work. I searched through at least a dozen recipes until I found one I thought was perfect - some have too many ingredients, some use the stove top, all too much work - I picked this one. It's simple, painless and the slow cooker does pretty much everything for you (I was also swayed by the beautiful jars they have)!


20 small McIntosh apples - peeled, cored + chopped 
1 cup white sugar
1 cup light brown sugar
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon salt
1 teaspoon vanilla extract

Place your chopped apples into the slow cooker. In a bowl combine the sugars, cinnamon, nutmeg, cloves and salt, and pour over the apples, mixing until well coated. Set the slow cooker on low and cook for approximately 10 hours, stirring occasionally. Uncover and stir in the vanilla, cooking for another two hours uncovered, until thick. Using an immersion blender (or many stages of a regular blender), puree the mixture until completely smooth. Similar to with the jam, have the jars filled with hot water, and when ready to fill, pour out the water, fill the jar with apple butter, screw on the lid and wait for that popping seal of approval. Keep in the fridge for a couple weeks, or in the freezer for several months.

I've been spreading my apple butter on toast, stirring it into my oatmeal, and eating it with a spoon! It's the perfect combination of spicy and sweet and leaves my taste buds completely satisfied. 

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