Crocktober: Apple Butter

Making Apple Butter
Apple butter was such a delicious treat growing up! We'd spread it on peanut butter sandwiches, in peanut butter quesadillas, add it to hot oatmeal for breakfast and eat it straight out of the jar.

To make apple butter you first need apple sauce:
10-15 pounds of apples, washed, cored and chopped (your choice to peel or not)
large stock pot with 2 inches of filtered water

Bring the apples to a boil then reduce to simmer for about 20 minutes until the apples are mushy. Remove from heat and let cool, lid removed, for about half an hour or so. Using a blender, immersion blender or food processor, puree the apples into desired consistency.

Now to make apple butter:
homemade apple sauce
ceramic slow cooker (large enough to fit your quarts of applesauce)
2 tblsp. cinnamon
honey to taste (maybe a cup)
2 tsp. cloves
1/2 tsp. allspice

Combine ingredients in the slow cooker and set on the low heat setting (8-10 hours). Apple butter needs to be cooked down, slowly, so that the liquid in the sauce evaporates. To accomplish this the lid needs to be left ajar. I used two long bamboo skewers, kabob style, to hold the lid above the seal to let the steam escape but to prevent the bubbling liquid from splattering all over the counter.

Ten hours later you should have a very thick, aromatic sauce ready for consumption! You can freeze some for later in the season, and reserve some for use over the coming week. Enjoy!