You know you hit it out of the park when half a jar of apple butter disappears in two days.
It’s honey crisp season, now, but a few weeks ago I bought some apples from the orchard out of desperation. I was so ready for it to be honeycrisp season, and even though my friend assured me that I had selected a mealy apple, I went with it because I was desperate.
And they were super mealy.
And then, my friend presented me with my very own bag of honeycrisp apples for my birthday and that left me holding most of a five pound bag of mealy apples that no one would eat now, not even out of desperation. What to do?
But, I didn’t plan on actual canning for two reasons; first, I wasn’t going to make that much apple butter and two, it’s stinky hot still and I didn’t want to eat up the kitchen in an attempt to hot water bath my cans closed. I did a quick google and found out that apple butter is good in the fridge for three weeks and can be frozen. That seemed like a perfect arrangement.
Last year, my handy counter mounted apple peeler gave up the ghost so I had to peel and chop by hand, but I was still able to get my apples peeled, cut and into the crock pot in about fifteen minutes. The original recipe calls for the apple butter to cook for 8 hours on high, but I have a large crockpot that gets quite hot, so I reduced my cooking time to about 2 hours on high and then another 4 hours on low. The recipe I used also called for pureeing the apples in the blender halfway through cooking, but I didn’t feel the need to do that because they broke down so nicely.
I left a little room in my jelly jar and popped them into the freezer and left my big jar in the fridge and come Tuesday morning (I made it on Sunday) the big jar was halfway gone! It really is delicious and so easy to make. Since you make it in your slow cooker, it doesn’t heat up the house, but it has an amazing aroma the entire time it’s cooking and the house smells amazing.
- 3 lbs of gala or similar quaility apple peeled, cored and chopped
- 1 c dark brown sugar
- 3-4 tsp ground cinnamon
- 1 tsp nutmeg
- Combine all items inside a slow cooker. Mine runs hot, so I cooked for two hours on high, stirring occasionally, and the dropped the temperature to low for four hours, continuing to stir.
- Move into an air tight container. Will keep in the fridge for three weeks or can be frozen.