Feed the Soul Friday - Apple Butter

If this recipe doesn't scream Fall, I don't know what does!

Homemade apple butter checks all the boxes as far as bringing all the tastes of autumn together in one treat! Fresh Fall apples, warm cinnamon and the rich taste of cloves puts this breakfast or brunch condiment over the top. 

I also think it is a pretty good first time canner recipe (minus the peeling, coring, and slicing ~ which to me is the worst part!) 

The Fixings:

8 pounds of apples (use a good baking apple; we used Rome)

¼ TSP ground cloves

1 ½ TBSP vanilla

1 ¼ cup brown sugar

1 ½ cup granulated sugar

3 TSP cinnamon

Equipment:

Apple peeler/corer/slicer

6-8 QT crockpot

Potato masher

Emulsifier

Water bath with rack

Sterilized canning jars with lids and rings

Canning kit (or at least a funnel, magnetic lid lifter and tongs to lift jars in and out of water bath)

Directions:

1. Wash, peel, slice, and core apples. Below is a picture of the one we used (yes, it is super old.) Also, you can save your cores and apple peelings for making jelly if you are interested in doing that!

2. Place apples in 6-8 QT crockpot. Add vanilla. Cook on low for 8 hours.

3. Remove lid and mash apples with potato masher. Add all other ingredients and stir very well. Replace lid and cook on low for another 6 hours.

4. Remove lid and using an emulsifier, blend carefully until creamy. You want the chunks blended but you do not want to blend it until it is too watery. Be careful about splashing because the butter will be very hot! Set aside.

5. Fill water bath, add rack and begin to heat on high on stovetop. You will need it boiling.

6. Ladle apple butter into washed and sterilized jars using a funnel. Fill until ¼ inch or so from top of jar. I was able to fill 6 12oz jars and one 4 oz jar with this recipe or around 10 cups.

7. Using magnetic lid lifter place lids on jars and hand tighten rings.

8. Once your water bath is boiling, using the canning tongs carefully place jars on rack inside water bath and lower into boiling water. Cover and process for about 10 minutes.

9. Lift out and let completely cool before storing. Listen for the pops of your jars sealing! Best sound ever!

I hope you enjoy this recipe! If you try it out let me know!