A couple weeks ago I was sitting at my desk at work and it struck me. Hard. I wanted some apple butter. My mouth watered too when I thought about peanut butter and apple butter sandwiches, apple butter on waffles or pancakes, apple butter on a slice of toast. I realized I needed to make some apple butter. Soon.
So I did.
I stopped at a fruit stand on my way home from the bank and picked out eight pounds of assorted apples. After washing them up in the kitchen sink I quartered each apple and remove the core. I saved the trimmings for the chickens which made them incredibly happy.
I don’t peel my apples when I make applesauce or apple butter so once they were all cored I cut them into bite sized pieces and filled up my largest slow cooker. I let them cook down all day, stirring occasionally, and once they were good and soft I used a potato masher to really pulverize them.
Then I stirred in five cups of sugar, two teaspoons cinnamon, one teaspoon of nutmeg and one teaspoon of clove. I let it cook another two hours and it was done. My taste testers declared it delicious so I knew it was ready to be processed.
I ladled it into hot sterilized jar, topped them with sterilized canning jar lids and rings. I processed the jars in a hot water bath for 15 minutes and then removed them to cool on a folded dish towel. They all pinged and sealed up nicely.
The next morning I removed all of the rings and washed up the jars in hot soapy water to remove any residue from canning. Once they dried I put on some cute little labels I made on my computer and some address label stock I happened to have on hand.
This batch made up twelve half pint jars of apple butter to add to our pantry and enjoy. There was also a little left over to enjoy right away and it was every bit as good as I had imagined. It was great on a peanut butter sandwich too.
Do you make apple butter?