Homemade Apple Butter

Well, I’ve been retired 5 1/2 months and for the first time in my blog’s 10 year duration, I missed posting for 2 months. “They” say you are busier than ever in this season of life, and I’m beginning to believe that! But I am making plans to slow down a bit and I’m not sad about that at all. I think it takes a while to figure out how to “be retired.”

So this morning I got in the kitchen, and that is one of my favorite places to be. I made homemade apple butter using the crockpot. It turned out so well, so I wanted to share exactly what I did here on my blog. First the recipe, then the pictures! I enjoyed some already on an English muffin!

CROCK POT APPLE BUTTER (This made 5 pints and a little jar for my fridge!)
*5 1/2 lbs. of apples, peeled, cored, and sliced
(1 pound of apples is approximately 4 small, or 3 medium, or 2 large apples. I used about 25 small-medium apples of mixed varieties: Golden Delicious, Pink Lady, and Gala).
*4 cups of sugar
*1 Tablespoon of cinnamon
*1/4 teaspoon of ground cloves
*1/4 teaspoon of salt

  1. Peel, core and slice the apples. I used an apple corer and then I pulsed the cored pieces in my food processor just enough so they appeared chopped.
  2. Spray your crockpot with some Pam and then place the chopped apples in the crockpot.
  3. Whisk together the sugar, cinnamon, cloves, and salt in a bowl and pour over the apples, stirring well.
  4. Put the lid on the crock pot and cook on high for one hour.
  5. After an hour, reduce the heat to low and cook for 10 hours. I put the apples in the crockpot before I went to bed and even got up once to stir them. The apple butter will turn a dark brown, thicken and smell wonderful!
  6. This morning (after 10 hours), I took a small emulsion blender and mixed the apple butter right in the crockpot to smooth it all out. The texture was perfect!
  7. Then I put the apple butter in hot clean pint-sized mason jars (with a canning seal/lid on top) and processed the jars in a boiling water bath for 10 minutes to can them. See the pictures below or research canning if you aren’t familiar with the process. Canning the apple butter just allows you to keep it longer; otherwise, you’d have to eat it up or give it all away within a couple of weeks (or you may freeze it in freezer containers). I prefer to can the apple butter because I just love doing so!

Happy Thanksgiving week to all of you from the Morton Family Farm!

Gran Jan

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Comments

  1. Joan Falldine says:

    I’m so happy to see this blog entry to, in essence, bring you right into our kitchen with us as my daughters-in-law, daughter and I make this together this Thanksgiving week.

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