Sep
19

Apple Butter

by

Apple Butter

Apple Butter

Apple butter your way, using the apples you like. Sweeten and use spices in the amounts you like. Make it yours.

Ingredients

  • 8 apples (I used Gala, Mcintosh, Paula Reds, and Granny Smith)
  • 1/2 cup raw cane sugar
  • 1/2 cup brown sugar (light or dark)
  • 1 1/2 tablespoons ground cinnamon
  • 1/4 teaspoon freshly ground nutmeg
  • 1/4 teaspoon freshly ground cloves
  • 2 tablespoons bottled lemon juice

Instructions

  1. Wash and core the apples. Dice and place in slow cooker.
  2. Cook on high for 2-3 hours, or until tender. (Use only as a guide. Not all slow cookers heat the same.)
  3. When soft, carefully blend to desired consistency using a blender (immersion blender works well, too)
  4. Return to slow cooker, and stir in the sugars and spices.
  5. Cook on low for another 4 hours (again, an estimate), stirring occasionally. Prop the lid open for the last 2 hours so it will thicken.
  6. Apple butter is done when it mounds on a spoon, or if when some is put on a plate, liquid doesn't run out.
  7. Stir in lemon juice.
  8. Store in an airtight container in the refrigerator or freezer.
  9. To can:
  10. Sterilize jars and prepare a waterbath canner. (I got 2 half-pint and 1 quarter-pint jars).
  11. Put hot apple butter into the jars, leaving 1 quarter-inch headspace. Process the time required for your altitude.
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