Most good things take time. This is true especially with the apple butter I made yesterday. With fall approaching us and the weather starting to cool it is time to think of apples, pumpkins, spices, cider, donuts…oh the list of cool weather comfort foods could go on and on! I love the smell of fall and the vibrant and bright fall colors.
The ladies in my cooking friends forum that I participate in have a topic on apple butter. I had gotten some apples from my parents and decided that I wanted to try to make this myself! Mom & Dad are awesome gardeners. They not only grow great gardens, but they have raspberry patches and a few rows strawberries not to mention they have three different types of apple trees! The cortlands aren’t quite ready yet, but they will be soon and I can’t wait!
The original recipe is from Allrecipes.com. I will have marked what I did in red. I would probably do as my friend Emily on the cooking forum suggested and cook the 5# of apples down the next time so I can fit it all in my crockpot. As it was, I only had 3# of apples at the time and after chopping them up, I couldn’t see where I would fit anymore in! Next time I may use brown sugar instead of white – to me it seems like brown sugar would be awesome in the butter!
All Day Apple Butter allrecipes.com
5 1/2 pounds apples – peeled, cored and finely chopped (I used 3 lbs) 4 cups sugar (I used 2 cups) 2 teaspoons ground cinnamon (I still used 2 teaspoons cinnamon) 1/4 teaspoon ground cloves (I used 1/2 tsp cloves) 1/4 teaspoon salt
Place apples in a slow cooker. (next time I would cook them down some prior to putting in the crockpot and do the whole recipe as my friend Emily suggests) Combine sugar, cinnamon, cloves and salt; pour over apples and mix well. Cover and cook on high for 1 hour. Reduce heat to low; cover and cook for 9-11 hours or until thickened and dark brown, stirring occasionally (stir more frequently as it thickens to prevent sticking). Uncover and cook on low 1 hour longer. If desired, stir with a wire whisk until smooth. Spoon into freezer containers, leaving 1/2-in. headspace. Cover and refrigerate or freeze.
After about 7 hours I took my hand held blender and blended the apples until smooth. This thickened them up some. I then let it cook another couple of hours on low and then took the lid off to cook another hour and half.
I was going to not include this photo below when I realized you can see something in the photo that I did not quite expect! Can you tell me what it is? LOL. I decided I would anyway because the butter looks so yummy on that spoon it makes me want to just stuff it in my mouth!
Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.
Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more
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