Recipe from Cooking Light
This is recipe number three using my Ingredient of the Month: Apples! And what a delicious way to use them!
This is a recipe that can either be made overnight in the crockpot, or in a few hours stovetop. I decided to just go with the stovetop method.
I haven’t actually eaten this apple butter except for a quick taste before I canned it. But it was delicious! Exactly like I remember it. 🙂
This recipe uses the flavors of brown sugar, honey, cinnamon, apple cider, cloves and mace. I decided to use Granny Smith apples. I didn’t change the recipe at all, so check the link above for the full recipe.
Overall the recipe was extremely easy to make. Peeling the apples was a bit time-consuming, but easy. The most difficult part was straining it. I don’t have a sieve so I used one of my wire-mesh strainers and pressed it through with a pestle. My arm definitely hurt after a while, but it got the job done. 🙂
For canning, I used the website freshpreserving.com. This is a great canning resource, so I’d recommend taking a look at it, and follow the instructions on this site for canning. This was my first time canning, but it’s so easy! And I plan to do more in the near future. 🙂
It’s important to remember that you must sterilize the jars and lids, and once you remove the full jars from the water bath – just leave them alone for 12-24 hours.
Apple butter has to process in the water bath (rolling boil) for 10 minutes.
There are so many ways you can use apple butter – spread it on muffins, rolls, bagels and bread; serve it over chicken and pork; or mix it in with your oatmeal, yogurt or cottage cheese.
How do you eat your apple butter?