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.
- Apples, 12-14 medium or 10-12 large (fill crockpot about 3/4 full)
- 1 Tablespoon vanilla
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.
- 2 teaspoons cinnamon
- 1 cup white sugar
- 1 cup brown sugar
- 1/2 teaspoon cloves
- 1 Tablespoon molasses (optional)
- 1/4 cup lemon juice
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.