For a few years now, I have made a tradition of making homemade apple butter each fall.
This year’s batch turned out especially delicious, so I thought I’d share the recipe with you all. The recipe is from a canning kit I got Paul for his birthday a couple years ago, with a slight modification.
First things first, we upgraded this year from a paring knife to this lovely contraption…
For $25, we peeled and cored 5 lbs of apples in less than 30 minutes. Worth the investment? I think so! It can also peel potatoes. Mashed potatoes, anyone?
In just 12 short hours (of a house smelling of delicious tart apples drowning in cinnamon and cider) this…
Then Paul put it in jars.
And we canned them!
They all canned properly, which was really exciting for it being both of our first attempt.
Here’s the recipe:
5 lbs. of apples, peeled and cored
1 cup of apple cider (We used apple cider purchased at the orchard where we got the apples. We chose their option without preservatives)
3 cups of sugar
1 tsp of cinnamon
The recipe called for cooking it really hard several times, but I opted for the slow cooked method. I put it in the crock pot for 1 hour on high and then about 11 hours on low. Time can be adjusted based on how thick and dark you want it to be.
Some other fall highlights in our household: