I looked through all of my apple butter options and decided this was the best. It’s a combination  of two different recipes, with the lemon juice adjusted to keep the acidity in the right range.

Ingredients

• Apples, 12-14 medium or 10-12 large (fill crockpot about 3/4 full)
• 1 Tablespoon vanilla

Directions

Core and quarter apples. Let sit in a big bowl with a little citric acid to prevent browning Since apple butter turns out a lovely deep shade of brown, you might skip the citric acid. I keep it in for its acidity. In the past I’ve had a hard time taking out the peels because the finished product was so thick. This time around, I’m going to use my food mill. I anticipate good results.

Place apples and vanilla in crock pot. Cover and cook on low for 6-8 hours or until apples are very soft.

After cooking, mash apples with fork or potato masher.

Part II:

Ingredients

• 2 teaspoons cinnamon
• 1 cup white sugar
• 1 cup brown sugar
• 1/2 teaspoon cloves
• 1 Tablespoon molasses (optional)
• 1/4 cup lemon juice

Directions

Add second ingredient list. Cover apple mix (now sauce-like) again and cook on low for 4-6 hours. If you like your apple butter smooth (I do), blend with an immersion blender.

This is very thick and flavorful and ideal for gift-giving. Serve on bread, graham crackers, or in place of the jelly on a PBJ. More ideas? Add comments, please! I’d love to hear them.