Thursday, October 4, 2012

Apple Butter

Slowly making my way through all the apples... we are now at the ones with bruises and not really the kind you'd want to pull out and munch on. I've been craving apple butter and pop overs...

I read many recipes like this and this about apple butter and how long to cook it and what spices to add in and what apples to use and how many apples, etc. So per usual I made it up into my own recipe.

I used whatever apples were in my bag. I recall them being Spartan apples and Empire apples. It doesn't really matter which ones you use, but it will change the amount of sugar you will want to add to the butter as it could end up being more tart or more sweet. 

If you want to make apple sauce, you can do the same thing but take it out between the 4-8 hour mark, depends on how chunky you want your apple sauce to be.

Sugar and spice and everything nice!
Set it and forget it!!! (yay infomercials!)
about 6 hours in
Food processing at 12 hours (or immersion blender)
Look how smooth it is!! It was also hot.

Venting the top to remove moisture to help thicken. Yes, those are chop sticks.
Refrigerated over night

Apple butter and pb for breakfast!
I've decided that apple butter is pretty much up there on easiest things to cook and it smells awesome and looks impressive.

Next time I would try and make a Naked Apple Butter which has minimal spices and sugar added to it. I also want to try canning it for future use or gifts. This time around I'm going to freeze it in ice cube trays and then store in a Ziploc bag. It should store in the fridge for a few weeks.

There are many uses of apple butter some include (though not tested yet): mix in oatmeal, baking substitute, marinade, on toast, in a sandwich,

1 crock pot (8-12 apples) yields about 1 to 2 quarts of apple butter which is 3-4 jars.

I even have labels! (Thanks mom!)
Update: Since I first started writing this post, I made another batch with the rest of the apples (hallelujah!). I used 1 cup of sugar and 1/2 tsp cinnamon. I slow cooked it on low for 12 hours (over night), pureed it in the food processor, and then refrigerated it. I was going to work and 8 hours seemed a bit much. Already this one is thicker! I put it back in the slow cooker for another 3 hours with the top cracked to let it thicken some more. This one is a thicker, more tart, more apple-y tasting one.

Next time, I would try different spices such as nutmeg allspice or cloves next time. You can also combine different fruits by including some pears with the apples too

Apple Butter
8 med apples, peeled (optional) and sliced
2 cups sugar, I thought it was sweet and would try 1 cup next time
1/2 tsp nutmeg
1 tsp cinnamon, heaping

Combine it all in the slow cooker, set it to low. Leave it for 6 hours for an amazing smelling chunky apple sauce, 10-16 for apple butter. The longer you leave it in, the thicker and more condensed flavor it will have. When it was done I pulsed it in the food processor until smooth.

1 comment:

  1. Mmmmm! Glad to see you are enjoying the labels! They do have 2012 on them, so I guess you've got some work ahead for the holidays. Can't wait for my personal jar of apple butter! xoxox