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| Our Apple Butter |
"My 9-year-old son said 'Mom, you have to share this with America!' It's a huge hit at our house and easy to make."
Ingredients :
- 5 1/2 pounds McIntosh apples - peeled, cored, and chopped
- 3/4 cup white sugar
- 3/4 cup dark brown sugar
- 1 tablespoon vanilla extract (optional)
- 2 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
Instructions :
| Prep : 15M | Cook : 44M | Ready in : 9H15M |
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- Blend apples in batches in a blender until no large chunks remain.
- Combine blended apples, white sugar, brown sugar, vanilla, cinnamon, cloves, nutmeg, and ginger in a slow cooker.
- Cook uncovered on High for 1 hour. Place cover on slow cooker and continue cooking, stirring about twice per hour, until smooth, 6 to 8 hours. Remove the cover and continue cooking and stirring until thick and spreadable, 2 to 4 hours.
- Spoon into jars leaving about an inch of space at the top; seal and freeze.
Notes :
- This uses very little sugar and retains lots of the apple flavor. Pureeing beforehand makes it easier than attempting to mash them at a later stage. You can let it cook longer if you want it thicker. *I use this to make roughly eleven 4 oz jelly jars.
- You can let it cook longer if you want it thicker.
- You may choose to use whole spices in place of the ground version, but they can lose flavor from cooking for hours in the slow cooker.
- Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
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