Wednesday, October 31, 2012

Slow Cook Apple Butter

I love apple butter. My grandma used to make it for me when I was a little girl. Probably the only reason I like to eat at Cracker Barrel is because I know I can get it there. They do sell it there at the Country Store. However, it's full of preservatives for shelf life. Publix recently started selling a pretty good version at the bakery, but it's not cheap. So, I decided to make my own.

I tried using an apple peeler/corer, but it was just a huge mess and it peeled more apple away than I liked. So, I just did it with a knife and potato peeler. It went pretty quickly.

Slow Cook Apple Butter


Apples - I used 8 small Red Delicious, peeled, cored, and sliced
2 1/2 cups sugar
2 tsp. cinnamon
1/2 tsp allspice
1/4 tsp cloves 
1/2 tsp nutmeg
dash of salt
1/2 cup water
Mix all together in a 4 Quart Slow Cooker and cook overnight on low. You could also cook during the day, but you need a good 10-15 hours or longer. I've heard some people cook for 24 hours. However, I used my emulsion wand blender to mix it all up after about 10 hours and it turned out perfectly. Place in jars (or Tupperware) and cool completely before placing a lid. I filled 2 medium jars. Keep refrigerated for 2-3 weeks. 

Mine turned out a little spicy, so I adjusted the amount of cloves and nutmeg before posting this. You should experiment with the amounts to adjust to your own liking. I was worried that it would be runny (the Publix one was) but once it cooled, it was nice and thick. I may try to cut back on the sugar with the next batch, or use honey instead. Hmmm, I wonder what different apples would taste like? Time to try out some more. Enjoy!

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