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Friday, October 13, 2017

Thursday Recipe - Apple Butter

I'm a day late and a dollar short. Like usual lately. I got busy and forgot to get the recipe post up. Too many apples. Too many errands. Too many everything!

Apple butter is like a cross between applesauce and jam. It goes great on pancakes, waffles, muffins, toast, biscuits, and pretty much anything else you'd put jam on. It was really easy to make, too.

Save the peels and cores to make apple jelly. It's easy and tasty and very pretty. I'll post the recipe next week.

Apple Butter

12 apples
cold water
lemon juice
3 or 4 quart crockpot

Wash apples.

Fill a large bowl half full of cold water. Add 2 T. of lemon juice to the water. Set aside.

Peel, core, and slice the apples, dropping them into the lemon water bowl as you work. This helps keep them from turning brown.

Drain the slices and dump into your crockpot. They should fill it pretty much up to the top. Add 1/2 c. water. Sprinkle 2 T. lemon juice over the apple slices. Cover and cook on high for 3-4 hours until the apples are soft and starting to fall apart. Stir them really well to break up the chunks. If you stop now, you have applesauce. The apples should have broken down to only fill the crockpot about half-way.

Remove the lid and continue to cook for another 4-8 hours, stirring every hour or two. The applesauce should turn caramel brown as it reduces. When it's really thick and down to about one-third of the starting volume of applesauce, it's done.

Package it into hot pint canning jars and process to seal. OR let it cool down and put into airtight containers and keep in the fridge for up to a month.

Makes about 2 pints of apple butter.