The apples seem to be dropping a bit early this year. Last night, we harvested a bunch from my friend Jen’s tree. Most backyards here have a crabapple tree, but Jen’s are real apples – Battleford apples. Will steams them up and collects the juice to make cider, which leaves me with the mushy apples.
Melanie and I put on some beautiful aprons and pretended to be 1950s housewives as we mushed the apples through my awesome food mill (thank you Mom and Baba!). Then we put the purée in the slow cooker to make apple butter. I love apple butter. I ate jars and jars of this stuff last winter.
10 cups of apple purée
1 tablespoon of sugar per cup of apple purée
1.5 teaspoons of cinnamon
Half a teaspoon of all spice
Half a teaspoon of cloves
Mix it all together in the slow cooker using an immersion blender. Slow cook on low for 10 to 12 hours with the lid cracked open until the puree is dark and thick. Blend again with the immersion blender until it’s buttery smooth. Ladle into pint jars and process in a water bath for ten minutes. Once the jars are sealed, they can be stored on the shelf. Refrigerate after opening. Enjoy.
- Recipe: Slow Cooker Apple Butter (mmurphy65.wordpress.com)
- Apple preserves (spivatestsite.wordpress.com)
- Broccoli and Snow Pea Salad with Apple Butter Dressing (dizzybusyandhungry.com)