On Friday, I told you I’d have a use for all these apples.
And I did! Apple butter. Well, at least some of them – 18 of the 56. We’ve been eating them, but there are still plenty left!
I had never canned anything before this summer. Andrew and I made strawberry jam, homemade salsa, and now I’ve done apple butter. I’ll happily pass along recipes, but I’m not some canning expert, so if you want directions on hot water baths and getting a proper seal, check out some of the resources available online or ask your Midwestern or Southern grandma.
Apple Butter adapted from Visual Recipes
18 apples, cored and quartered 2 c. apple cider 1 c. sugar 1 tbsp. ground cinnamon 1/2 tsp. fresh ground nutmeg
Coring the apples is quick work if you just cut around the core in a square:
Throw the apples in the slow cooker along with the apple cider and cook on low 10 to 18 hours.
The apples will really cook down, brown, and get soft and smushy. This is good!
Transfer the apples and liquid to a heat-safe bowl. Set up a food mill over the bowl of the slow cooker and run the apples through it. The skins and any stray seeds will be removed.
Return the apple mixture to the slow cooker and stir in the sugar and spices. At this point, you could stop and you would have delicious applesauce! But we’re looking for something richer.
Cook the apple mixture on low heat for 8 to 10 hours. You want a rich amber brown butter that is thick (read: spreadable) with most of the liquid evaporated. Stir well and freeze, can, or store in airtight containers and give away for consumption within a week or two.
If you haven’t already, don’t forget to enter my giveaway! Leave a comment here telling me what’s on your ultimate kitchen wish list. I’ll pick a winner by Friday.