This simple and delicious apple butter is filling my home with the scent of the holidays today while I’m piecing quilts for Christmas presents in my studio.

apple-butter-036

4 quarts chopped tart apples (Winesap, Roma)
2-3/4 cups sugar (reduce this — see notes below)
2-3/4 teaspoons cinnamon (see notes below about additional spices)
1/4 teaspoon ground cloves
1/8 teaspoon salt

Peel and core apples, and cut into pieces.  Put them in a crock pot.
Combine the remaining ingredients.  Pour them over the apples in the crock pot.
Put the lid on the crock pot.  Cook on HIGH for 3 hours, stirring every hour.
Reduce temperature to LOW and cook 10-12 hours more until the mixture is thick and dark in color.
If you want a smooth texture, stir with a wire whisk, or beat with a hand mixer, or put the mixture into a food processor or blender.
Freeze or bottle.  If you bottle it, put in jars and boil approximately 30 minutes. Let the jars cool and make sure they seal.

Notes:

Start the crock pot around 6 p.m. on HIGH.  Turn it down to low before bed and let it cook overnight.

Even with the tart apples, I use only 1-1/2 cups sugar.
With sweeter apples use even less: 1 cup is plenty.

Try adding 6 whole cardamom pods.

Puree the apple butter and then freeze it for a delicious sorbet.  Or, stir in some whipping cream and freeze it for an apple-butter ice cream-style treat.

Blend it with cream cheese for a decadent “shmeer” on bagels or toast or anything . . . .

——————–

Thanks to Suzanne Blair-Bowyer for this recipe.  She got it from Elizabeth Volkmer.

 

 

Advertisements