Our gigantic apple tree out back has blessed us with a bounty of apples! I have made and imagined many recipes for all of these apple. I do not know what kind of apples they are. They are crimson red and green. Very tart and firm. Just wonderful! I thought I would share the art and wonder of the best apple butter you will ever taste. The crock pot one is easy but if you want something really grand you gotta work for it baby! So go for the old fashioned one. In this recipe you may think I missed a critical step. To peel and core the apples. Well I didn't and I don't. That's right! Everyone into the pool! Also I try to thin out the apples a bit early in the season, when they are small and all green, like at least a month before they are really ready to be picked. These are awesome for apple butter and I wont be feeling that nagging guilt by just chucking them straight to the compost bin. Enjoy!
In the crock pot:
INGREDIENTS
5 1/2 pounds apples - peeled, cored and finely chopped
4 C sugar
2 teaspoons ground cinnamon
½ Teaspoons Nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
5 1/2 pounds apples - peeled, cored and finely chopped
4 C sugar
2 teaspoons ground cinnamon
½ Teaspoons Nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
DIRECTIONS
Place apples in a slow cooker. Combine sugar, cinnamon, cloves and salt; pour over apples and mix well. Cover and cook on high for 1 hour. Reduce heat to low; cover and cook for 9-11 hours or until thickened and dark brown, stirring occasionally (stir more frequently as it thickens to prevent sticking). Uncover and cook on low 1 hour longer. If desired, stir with a wire whisk until smooth. Spoon into freezer containers, leaving 1/2-in. headspace. Cover and refrigerate or freeze.
On the stove, my favorite!
Place apples in a slow cooker. Combine sugar, cinnamon, cloves and salt; pour over apples and mix well. Cover and cook on high for 1 hour. Reduce heat to low; cover and cook for 9-11 hours or until thickened and dark brown, stirring occasionally (stir more frequently as it thickens to prevent sticking). Uncover and cook on low 1 hour longer. If desired, stir with a wire whisk until smooth. Spoon into freezer containers, leaving 1/2-in. headspace. Cover and refrigerate or freeze.
On the stove, my favorite!
INGREDIENTS
· Enough tart apples to fill a 20 quart Heavy stock pot at least half full
· Enough apple cider or apple juice to cover the apples
· 1 ½ C. Lemon Juice
· 10 – 12 C Sugar, depending how sweet you like it. Up to 1/3 can be brown sugar
· ½ -3/4 C Cinnamon
· 1 Tablespoon Cloves
· 1 Tablespoon Allspice
· 1 Tablespoon Nutmeg
· 1 tsp. Salt
· Enough tart apples to fill a 20 quart Heavy stock pot at least half full
· Enough apple cider or apple juice to cover the apples
· 1 ½ C. Lemon Juice
· 10 – 12 C Sugar, depending how sweet you like it. Up to 1/3 can be brown sugar
· ½ -3/4 C Cinnamon
· 1 Tablespoon Cloves
· 1 Tablespoon Allspice
· 1 Tablespoon Nutmeg
· 1 tsp. Salt
DIRECTIONS
Wash apples and then quarter them. Cover with juice. Bring to a boil, then reduce heat to low, cover and simmer 2 hours. Strain and force apples through a strainer (like one used for pasta) then force through mesh sieve. Now place apples and juices back into the pot. Add lemon juice and all sugar and spices. Bring to a slow boil then reduce heat to low. Let it cook on the stove for up to 3 hours, stirring occasionally to reduce and get a wonderful thick butter. Can pour into sterile jars and process for 25 minutes.
1 comment:
So do you just leave the worms in?
We have one full-size (not dwarf) Mackintosh tree and we get way too many apples to deal with. All I do is complain about it. Well, and eat the yummy stuff that John makes out of it (like apple crisp and applesauce). I'll print out the apple butter recipe for him!
Love your pictures, Mel.
Holly
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