I feel like it is trying to become fall outside, even if the temperatures are still hitting the 80’s regularly (but it’s cooler than the 90’s!). I was lucky to receive two very large bags of apples from one of my coworkers. I felt absolutely spoiled by all of the fruit she gave me, so I knew it had to be made into something extra delicious: Apple Butter! This thick dark sweet topping is great mixed into cottage cheese or spread on top of toast. This is a modified version of a crockpot canning recipe, and I will have the amounts broken down into per lb of apples ratios so you can scale it to what you pick or buy!
RECIPE: Apple Butter
Makes a lot
Large Dutch Ovens
Jars, Lids, etc.
Per pound of Apple
1/2 cup white sugar
1/8 cup water
1/2 tablespoon Cinnamon
1/2 tablespoon Molasses
1) Core the apples by cutting them in quarters and tossing them into a dutch oven. I had 15 pounds of apples so I needed two large dutch oven pots for this recipe.
2) Add the water to the pots and turn on the heat to medium or medium low, cover it and let the apples cook.
3) Let apples keep cooking until they get super mushy, or pretty much turned into sauce.
4) Mix in the sugar, cinnamon, and molasses.
5) Cover the dutch ovens and place them in a warm oven over night and then through work the next day.
6) Use a stick blender to blend all the apple peals until a single smooth texture.
7) Bring to a boil over medium heat, and let it cook until its the preferred thickness.
8) Sterilize the half pint or pint jars and then fill with the very very hot apple butter.
9) Process the pints and half pints for five minutes in a boiling water canner.
10) Remove and let cool over night on a flat surface.
11) In the morning, make sure the lids are all properly sealed before labeling and storing!
The 15 pounds of apples made 12 half pints and 4 pints of delicious apple butter!