Throughout history, apples have been touted as a cure-all for everything from fertility to digestion. With more than 7,500 varieties, there's always a crop in season! Apples are versatile, too. When temperatures drop, there's nothing like the warm, comforting aroma of simmering apple butter to brighten the gloom of a dark winter day. Try this easy crockpot version that doesn't skimp on taste.
Note: McIntosh and Rome Beauty apples (like the single one in the picture) are good choices for this recipe.
Want to try the old-fashioned way? This apple butter bakes in the oven.
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In a microwave safe bowl, combine apples, maple syrup and cinnamon. Microwave on high for 15 minutes.
Wash, core and quarter apples. It is not necessary to peel them. Place the apples in a large kettle or Dutch oven along with the juice or cider.
Cook apples in cider until tender. Press through a sieve or food mill; measure 3 quarts apple pulp. Cook pulp until thick enough to round up in a spoon.
In 3 qt. microwave container, stir together applesauce, fruit pectin, pumpkin pie spice and cinnamon. Cover container. Microwave power level 10 for 8-10 minutes, stirring after 5 minutes until mixture boils...
Heat apple juice concentrate and apples to boiling in Dutch oven; reduce heat. Simmer uncoverd, about 1 hour, stirring occasionally until apples are very soft.
Fall is the time for making apple butter. Slow cook seasoned apples in a crockpot and then store the flavorful butter in sterilized jars or freeze. This is a delicious treat for the family and can be given as gifts.
While apple butter is a well-know preserved spread, apple pumpkin butter is a deliciously different way to use these fall favorites.
I made this but it came out too liquidy, because I added too much water. I didn't trust when the recipe said only use a couple tablespoons water but it turns out that if you really want apple butter, you should.
