Apple Butter

Ingredients

• 6 pounds of apples (a mix of sweet and tart varieties, such as Fuji, Honeycrisp, and Granny Smith)

• 2 cups granulated sugar

• 1 cup packed brown sugar

• 1 tablespoon ground cinnamon

• 1/2 teaspoon ground cloves

• 1/2 teaspoon ground nutmeg

• 1/2 teaspoon ground allspice

• 1/4 teaspoon salt

• 1 tablespoon vanilla extract

• 1/2 cup apple cider or apple juice

Directions

1.  Prepare the Apples:

   • Wash, core, and chop the apples. You can leave the skins on if you prefer; they will break down during cooking and add to the texture and flavor. If you prefer a smoother butter, peel the apples.

2.  Cook the Apples:

   • Place the chopped apples into a large slow cooker. Add the granulated sugar, brown sugar, cinnamon, cloves, nutmeg, allspice, and salt. Pour the apple cider or juice over the mixture and stir to combine.

3.  Slow Cook:

   • Set the slow cooker to low and cook for about 10 hours. Stir occasionally to ensure the apples cook evenly and don’t stick to the sides. The apples will become very soft and dark brown.

   • You can also cook the apples on the stovetop by simmering the apples until softened. You may need to add a little bit more liquid - but not much.

4.   Blend the Apples:

   • After 10 hours, use an immersion blender to puree the mixture until smooth. If you don’t have an immersion blender, carefully transfer the mixture to a blender or food processor in batches and blend until smooth, then return it to the slow cooker.

5.   Cook Further:

   • Cook the pureed mixture on low for an additional 2 hours, leaving the lid slightly ajar to allow steam to escape. This will help thicken the apple butter. Stir occasionally to prevent sticking.

6.  Add Vanilla:

   • Stir in the vanilla extract during the last 30 minutes of cooking.

7.  Check Consistency:

   • The apple butter is ready when it is thick and holds its shape on a spoon. If it needs to be thicker, continue cooking with the lid slightly ajar and stirring occasionally.

8.  Jar the Apple Butter:

   • Once the apple butter has reached the desired consistency, transfer it to sterilized jars. Leave about 1/4 inch of headspace at the top of each jar.

9.  Store:

   • If you plan to use the apple butter within a few weeks, let the jars cool to room temperature, then refrigerate. For longer storage, process the jars in a boiling water bath for 10 minutes to seal. Let the jars cool and ensure the lids have sealed properly (the lids should not flex up and down when pressed).

Tips:

• Spices: Adjust the spices according to your taste. Some people prefer more cinnamon or a hint of ginger.

• Sweetness: You can reduce the amount of sugar if you prefer a less sweet apple butter.

• Apples: Using a variety of apples gives the best flavor. Some sweet, some tart.