Homemade Apple Butter!

 Apple butter is easier to make than you would expect, so keep reading to find out how!


Supplies and ingredients needed:

apples (13-18 usually fill a crock pot)

brown sugar (1 cup)

regular sugar (1/3 cup)

nutmeg (1/3 teaspoon)

ground cloves (a few shakey shakes)

cinnamon (1 heaping tablespoon)

vanilla extract (2 teaspoons)

crock pot

blender or immersion blender

knife and peeler (or an apple peeler and corer. I used this one this year and it was very handy!)

mason jars (This recipe makes between 7-9 half pints. Example of jars. Use any size you wish.)

*if you are planning to can your jars, you need the following:

large stock pot (Big enough to cover the jars in water with at least 1 inch of water over the jars)

a few dish towels

jar lifter (I recommend this canning starter set. I believe it's a few dollars cheaper at Walmart)

labels (Optional. See the bottom for a free download. Any 2.5 inch round label will work. I have these.)

scraps of fabric (Optional. Just rip strips of fabric and tie it around the top of the jar!)




Directions:

  • Go ahead and turn your crock pot on high while you peel, core, and roughly chop your apples. You want the crock pot to be as full as you can get it, while still being able to cover it with the lid.
  • Add all ingredients into crock pot with apples. Stir well.
  • Allow to cook about 5 hours on high stirring at least once an hour. Once the apples just fall apart when the spoon touches them, you are ready to blend.
  • Blend with blender or immersion blender until smooth.
  • Cook 1-2 more hours, with the lid off, so it can thicken. Stir more frequently during this time. 
  • While the apple butter is finishing, wash all the jars in hot, soapy water. 
  • If canning, keep on reading. If not, store your apple butter in the fridge and enjoy!
  • Sterilize jars and rings for 2 minutes in boiling water. 
  • Get your large stock pot ready for processing jars. Fold and place a dish towel at the bottom of the pot, or use a trivet. You just need something to block direct contact of the jars and the pot. Fill with water and start getting it hot. 
  • When the apple butter is ready, ladle the hot apple butter into jars with a 1/2 an inch head space. Wipe the rim to ensure it is clean, place your flat lid on, and screw on the metal ring. 
  • Carefully lower filled jars into boiling water. Process for 10 minutes. When the timer goes off, turn off stove and leave for 5 more minutes.
  • Remove carefully with jar lifter. Sit on a towel on your counter. Pick a place where you will not have to move it for 24hours. You will likely start hearing the pings of the jars sealing soon. 
  • Repeat until you are out of jars.
  • The next day, check for any jars that did not seal. Put those in the fridge and use first. (If the little bump in the lid is raised, or you can push it and hear a pop, it did not seal)
  • Date the jars, or apply your labels and fabric ties.
  • Enjoy :)





Click to download and print your own labels

(There are a few different options for printing, so select which page you would like to print. Also, make sure your print settings are on 100, not fit to page.)


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