"Spiced Apple Butter, I love making this in the slow-cooker"!!!
Apple butter is one of my ultimate favorites. I don't know why I love it so much, but I surely do. So do my children come to think of it...
I've never made it, and with apple season literally around the corner, I have had a hankering for making apple butter for a while now. "What to do, what to do"? I ask myself.
It hit me like a ton of bricks. "Diane from Canning and Cooking at Home". She is an expert canner, cook, and just all around amazing! Her heart is bigger than the Grand Canyon! I reached out to Diane, and am honored to say she accepted my invitation.
If you love to fiddle in the kitchen. Would like to harvest your summer and autumn bounties, and are looking for amazing step by step instructions along with killer recipes. Look no further!! Diane fulfills all that and then some. You can follow Diane at;
Let's see what Diane has to say...
If you don't want to can, you can refrigerate the butter for 2-3 months, or freeze for up to a year.
Yield: About 6 half-pints or 3 pint jars.
6 pounds apples, cored and peeled only if necessary, cut into quarters 2 cups apple cider 4 cups water About 1½ cups sugar
1½ teaspoons ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground allspice
½ teaspoon ground aniseed (optional)
1 cinnamon stick (optional)
Put the peeled, cored apples in a 6- or 8-quart heavy-bottomed pan. Add the cider and 4 cups of water and bring to a boil over high heat (I added a cinnamon stick to pot and removed after boiling)
Boil, stirring occasionally, until the apples are completely broken down and the peel apples are soft, 30 to 40 minutes.
For the slow cooker:
Pour the softened apples into a slow cooker, and stir in the sugar and spices. Puree with immersion blender. Cook on the low setting with the lid propped up or set askew to allow the liquid to evaporate for 9 to 12 hours, stirring occasionally when you can, until thick and dark. (Keep in mind different slow cookers cook at different temperatures.)
Bring the apple butter to a boil (you can turn the slow cooker on high for 10-15 minutes, or transfer the butter to pot to achieve this). Ladle hot apple butter into hot jars, leaving ½-inch head space. Process for 10 minutes in a boiling water canner. Remove the jars from the canner, and do not disturb for 12 hours. After 1 hour, check to see that the lids have sealed, and immediately refrigerate any jars that haven’t sealed.
Recipe Adapted from: 'Canning for A New Generation' by Liana Krissof
Photos by: Diane Baker for Canning and Cooking at Home
Easy and delicious right? That's what I mean!! I know how delicious first hand as I was humbled by her generous homemade gifts to me. Diane out of the blue sent me an amazing package. I made good use out of her spicy relish and her vanilla infused cherries in light syrup. Talk about killer cheesecake and appetizer for my daughter's grad party.
I love my foodie blogger friends, they are like a second family to me! Their doors are always open, and they always want to feed me!! ♥
Till next time!
Dishin with Didi