In my plum cake post I talked about the plums my grandmother gave me. Well, the same day she gave me a dozen apples. I knew I needed to make something with the apples to use them up before they went bad. Enter: Apple Butter
I started by gathering my supplies: washed apples, bowl for peels, peeler. And found a comfortable place with a nice view: my porch at my outdoor table.
It took about an hour to peel all the apples… (Julia Child never had this kind of problem peeling apples… then again Julia Child probably had an apple peeler)
I turned it into a bit of a game; here’s my longest peel (the whole apple without breaking) I am an apple peeling champ!
Then I cored and cubed the apples and added them to the crock-pot and gathered the remaining ingredients.
Next, I added 1/2 cup water, 1/4 cup brown sugar, 1/4 teaspoon cinnamon and 1/4 teaspoon allspice (next time I will probably use less sugar because it turned out very sweet since the apples add their own sweetness).
Then I left it for 10 hours and checked it.
It was still pretty liquid-y so I gave it a couple (2) more hours until it was mostly all evaporated. I put it all in the blender to blend it smooth.
And poured it into jars… I froze the little one and left the big one in the fridge.
It tastes wonderful by the spoonful but a few suggestions: added to plain yogurt and mixed with granola, mixed with boiling water for apple cider or spread on toast.
You can make most fruit butters this way. I’d like to try pumpkin butter this fall.
How have you used apple butter? What other fruit butters have you tried?