Our Apple Butter Food

OUR APPLE BUTTER

Steps:

• Blend apples in batches in a blender until no large chunks remain.
• Combine blended apples, white sugar, brown sugar, vanilla, cinnamon, cloves, nutmeg, and ginger in a slow cooker.
• Cook uncovered on High for 1 hour. Place cover on slow cooker and continue cooking, stirring about twice per hour, until smooth, 6 to 8 hours. Remove the cover and continue cooking and stirring until thick and spreadable, 2 to 4 hours.
• Spoon into jars leaving about an inch of space at the top; seal and freeze.

APPLE BUTTER

Steps:

• Fill Crock-pot 3/4 full with cored and sliced apples.
• Add the remaining ingredients and stir until evenly mixed.
• Cover and cook on low setting overnight or until the butter is of a thick, spreadable consistency.
• Use immersion blender to purée and incorporate skins into the apple butter.
• If apple butter has too much liquid, remove lid and cook on high until thickened. Stir often as butter thickens to prevent scorching.

APPLE BUTTER

Steps:

• Combine all the ingredients in a pot and bring to a simmer over medium heat.
• Once simmering reduce the heat to medium-low. It will splatter some. To avoid this making a mess cover with a lid and use a stirring spoon in between the lid and pot to let it vent. You want it to reduce while cooking to become thicker.
• Cook for 10 to 15 minutes or until it's the thickness you want. Time will vary depending on the thickness of the applesauce you use. You want it to be thick enough to spread on bread. Expect it to get a little thicker as it cools down.

APPLE BUTTER

Steps:

• In an 8- to 10-quart heavy kettle combine apples and cider.
• Bring to boiling and reduce heat.
• Simmer, covered, for 30 minutes, stirring occasionally.
• Press through a food mill or sieve until you have 8 1/2 cups.
• Return pulp to kettle.
• Stir in sugar, cinnamon, cloves, and allspice.
• Bring to boiling and reduce heat.
• Cook, uncovered, over low heat 1 1/2 hours or until thick and mixture mounds on a spoon, stirring often.
• Boiling-Water Canning: Ladle hot apple butter into hot, sterilized half-pint canning jars heaving 1/4 inch headspace. Wipe jam jars and adjust lids. Process in a boiling water canner for 5 minutes (start timing when water returns to boil). Remove jars and cool on rack.
• Freezing: Place the kettle of apple butter in a sink filled with ice water. Stir mixture to cool. Ladle into half-pint wide-top freezer containers, leaving a 1/2 inch headspace. Seal and label and freeze up to 10 months. Apple butter may darken slightly on freezing.

APPLE BUTTER

Steps:

• Combine all ingredients in heavy-bottomed saucepan and place over medium-low heat. Cook uncovered, stirring occasionally, until apples are very tender and have darkened (about 60 to 70 minutes). Cool. Puree using blender or immersion blender. Transfer to clean container, cover and chill in refrigerator for up to two weeks.

HOMEMADE APPLE BUTTER

Steps:

• Preheat the oven to 250 degrees F. Combine the apples, apple cider, brown sugar and 1/2 teaspoon salt in a large ovenproof pot or Dutch oven over medium heat. Bring to a simmer, partially cover and cook until the apples are soft, about 20 minutes.
• Remove from the heat and stir in the lemon juice, cinnamon, vanilla and cloves. Puree the mixture in a blender in batches until smooth (or use an immersion blender).
• Return the mixture to the pot and bake, uncovered, stirring every 30 minutes, until thickened and deep amber, 2 1/2 to 3 1/2 hours (the timing will depend on the kind of apples you use). Remove from the oven and let cool completely, then transfer to an airtight container and refrigerate up to 5 days.
• Try it on: Pancakes, waffles, yogurt, oatmeal, grilled cheese, PB&J, biscuits, cornbread or pork chops

THE BEST HOMEMADE APPLE BUTTER

Steps:

• Peel, halve, and quarter the apples. Remove the seeds and cut into chunks.
• In a large pot, bring the apples with 4 cups water to a boil. Leave to cook without a lid for 15 minutes at medium heat until soft.
• Place a colander in a suitable bowl and line with a cloth strainer. Pour the cooked fruit and water into it, and leave to drain for at least 2 hours.
• Twist the cloth and thoroughly press out the remaining juice. Pour the juice into a pot and bring it to a boil. Dispose of the apple chunks.
• Let it cook without a lid at low to medium heat until dark and gooey, about 1 hour. Stir occasionally.
• Transfer to a screw-top jar, seal, and put upside down for 5 minutes.