Apple Butter

★Ingredients

• 6 pounds of apples (use a mix of sweet and tart apples)
• 2 cups apple cider or apple juice
• 2 cups granulated sugar
• 1 cup packed brown sugar
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 tablespoon vanilla extract (optional)

★Instructions

1. Prepare the Apples:

• Peel, core, and slice the apples into small pieces.

1. Cook the Apples:

• Place the apples and apple cider (or juice) in a large slow cooker.
• Cover and cook on high for 4-6 hours or on low for 8-10 hours, stirring occasionally until the apples are very soft.

1. Blend the Apples:

• Use an immersion blender to puree the apples until smooth. Alternatively, you can transfer the cooked apples to a blender or food processor to puree in batches, then return the puree to the slow cooker.

1. Add Sweeteners and Spices:

• Stir in the granulated sugar, brown sugar, cinnamon, cloves, allspice, nutmeg, and salt.
• Continue to cook the mixture uncovered on low for an additional 4-6 hours, stirring occasionally, until it thickens to a spreadable consistency.

1. Finish and Store:

• If using, stir in the vanilla extract.
• Let the apple butter cool, then transfer it to clean jars.
• Store in the refrigerator for up to 2 weeks or process in a water bath for longer shelf life.

Water Bath Canning (optional):

1. Sterilize Jars:

• Sterilize your jars and lids by boiling them in water for 10 minutes.

1. Fill and Seal:

• Ladle the hot apple butter into the sterilized jars, leaving about 1/4 inch of headspace at the top.
• Wipe the rims clean, place the lids on top, and screw on the bands until fingertip-tight.

1. Process the Jars:

• Place the filled jars in a boiling water bath, ensuring they are covered by at least 1 inch of water.
• Process for 10 minutes (adjust time for altitude if necessary).

1. Cool and Store:

• Remove the jars from the water bath and let them cool completely.
• Check the seals, label the jars, and store in a cool, dark place.

★Ingredients

2 cups apple cider or apple juice

2 cups granulated sugar

6 pounds of apples (use a mix of sweet and tart apples)

1 cup packed brown sugar

2 teaspoons ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground allspice

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

1 tablespoon vanilla extract (optional)

★Instructions

1. Prepare the Apples:

• Peel, core, and slice the apples into small pieces.

1. Cook the Apples:

• Place the apples and apple cider (or juice) in a large slow cooker.
• Cover and cook on high for 4-6 hours or on low for 8-10 hours, stirring occasionally until the apples are very soft.

1. Blend the Apples:

• Use an immersion blender to puree the apples until smooth. Alternatively, you can transfer the cooked apples to a blender or food processor to puree in batches, then return the puree to the slow cooker.

1. Add Sweeteners and Spices:

• Stir in the granulated sugar, brown sugar, cinnamon, cloves, allspice, nutmeg, and salt.
• Continue to cook the mixture uncovered on low for an additional 4-6 hours, stirring occasionally, until it thickens to a spreadable consistency.

1. Finish and Store:

• If using, stir in the vanilla extract.
• Let the apple butter cool, then transfer it to clean jars.
• Store in the refrigerator for up to 2 weeks or process in a water bath for longer shelf life.

Water Bath Canning (optional):

1. Sterilize Jars:

• Sterilize your jars and lids by boiling them in water for 10 minutes.

1. Fill and Seal:

• Ladle the hot apple butter into the sterilized jars, leaving about 1/4 inch of headspace at the top.
• Wipe the rims clean, place the lids on top, and screw on the bands until fingertip-tight.

1. Process the Jars:

• Place the filled jars in a boiling water bath, ensuring they are covered by at least 1 inch of water.
• Process for 10 minutes (adjust time for altitude if necessary).

1. Cool and Store:

• Remove the jars from the water bath and let them cool completely.
• Check the seals, label the jars, and store in a cool, dark place.