September is usually when I make all of my apple recipes, but this apple butter is just so good! What can I say, I had to make some.
What can I say, this is one my favorite family recipes. The original calls for all Granny Smith which was a little too tart for me, so I use a mix of Granny Smith, Fuji and Gala instead. Ready to make some apple butter? Here’s what you need:
Large Crock Pot
Half pint canning jars, rings and lids
Hot water bath canner
Magnetic lid lifter
6-7 lbs apples, peeled, cored and sliced (Granny Smith, Fuji and Gala)
1 1/2 c. sugar
1 c. brown sugar
2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground cloves
1/4 tsp. salt
1 Tbsp. vanilla
Yields 6 half pint jars
Place sliced apples in the Crock Pot.
In a bowl, combine sugars, cinnamon, nutmeg, cloves and salt. Pour over the apples and mix well.
Cook covered on low for 10 hours, stirring occasionally until apple mixture thickens. Apples will reduce by about half.
Uncover the apples and stir in the vanilla. Continue cooking uncovered on low for 2 hours.
Puree the apples with an immersion blender until smooth.
Ladle into jars, leaving 1/4 in. head space. (If you don’t want to process the apple butter, you can freeze it or store it in the fridge for up to 2 weeks.)
Process in a hot water bath for 10 minutes.
Allow jars to cool overnight, checking to make sure lids have sealed properly.
For more canning recipes, check out the Canning page!