A thick, sweet and spicy apple spread.
|3 sticks||Cinnamon Sticks|
|6 lbs.||Apples, raw, Jonathan preferred|
|1 cup||Brown Sugar, packed|
Start this recipe 25 hours before you want the Apple Butter to be done cooking and at a time that is at least 6 hours later than the time of day you expect to get up the next day.
Place the Cinnamon Sticks, Cloves and Allspice loosely in a tied cheesecloth sack with plenty of room for the spices to expand and place in a 5 to 6 quart slow cooker.
I no longer peel the Apples but still core and slice them into about 8 wedges per apple. An apple corer and slicer does the job nicely. Place the slices in the slow cooker covering the spices and discard the cores.
Combine the Sugar, Brown Sugar and Salt. Sprinkle over the apple slices, shaking the slow cooker to get the sugar mixture to settle.
Cover and cook on high for two hours.
Reduce the heat to low. Uncover and using a long handled and sturdy spoon, stir the mixture to blend well. Leave the cheesecloth sack of spices toward the bottom in the liquid. Cover and cook on low 16 more hours overnight, stirring once more before you go to bed.
The next morning, stir well each hour. After a total of 18 hours of cooking have passed, uncover. Remove the cheesecloth sack of spices. Stir with a whisk to increase smoothness. (I recently acquired my first immersion blender and it does a great job, but don't over do it or people will not believe it is home made.) If you want it spicier, return the spices.
Continue to cook uncovered 4 to 6 hours, stirring or whisking each hour (removing spices once desired taste is achieved), to your desired consistency and a rich dark brown in color. Some tests for doneness: the wake from a stirring spoon retains shape, or a mounded teaspoonful holds for two minutes without dripping, or a dollop on a flat surface does not weep a ring of tea colored liquid around its perimeter.
Either store in jars using a canning process or once cooled, transfer to containers with tight fitting covers and refrigerate or freeze.
I read this should keep up to 1 year canned and preserved, 6 months frozen and 6 weeks refrigerated.
If you have ground rather than stick or whole spices, use these quantities directly into the slow cooker: 3 teaspoons of ground Cinnamon, 1/4 teaspoon of ground Cloves and 1/4 teaspoon of ground Allspice.
In 2016 I decided not to peel the apples for the 4th and final batch of the season. The peelings were no longer detectable after using the immersion blender, and it was slightly thicker and slightly darker. Since I liked the taste better and was bored by peeling all those apples, that is the only way I will make it anymore.
My favorite is on warm biscuits. Barring that I like it on toast or graham crackers. Even on soda crackers is not bad.
Source: My version after researching recipes on the web.
Yield: 6 cups
Nutrition Facts per Serving:
trace Fat (2.7% calories from fat)
1g Dietary Fiber
Exchanges per Serving:
1/2 Other Carbohydrates.
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