My favorite season is autumn. I love the colors, the smells, and the food. One of my favorite things to preserve is apple butter. This year I tried a new recipe for maple apple butter and it is by far the best batch I have ever made.
I picked up a variety (Fuji, Gala, and Jonathan) of organic apples from the local Mennonites store. I chose #3 and #2 apples, what that means is these apples have bruising and are not perfect. The cost is better and I bought this bushel for $13.00.
I had three crockpots originally going, but condensed down to two after 6 hours of the apples being on high heat. I didn’t use all the apples (I will make one more crockpot full this week). Those three crock pots made 16 pints of maple apple butter.
This simple recipe will have you wanting to make your own apple butter. Save any skins and cores and make your own apple cider vinegar (I will be posting a recipe for this as well).
- Organic apples cut and cored (leave peels on)
- 1 cup (per crockpot full of apples) pure maple syrup
- 1/4 cup of apple cider
- *Optional – cinnamon to taste
- Place all ingredients in your crock and turn on high heat.
- Occasionally mash apples and stir.
- Once the apples start to cook down, turn down heat to low.
- When the apples are cream but lumpy from the peels, place in the blender and return to crock pot.
- You will be ready to can your apple butter at that time.
It is that easy folks, I kid you not. I am all for simple recipes. That is why I use my crock pot for most of my canning recipes. It allows the food to cook slowly, therefore, allowing the flavor to become rich. I usually leave my food in the crockpot overnight, but the apples do not take that much time to cook down. I would say from start to finish it was 8 hours. Remember, I bought the #2 and #3 apples, that was already soft. If you buy fresh hard apple, you will have to adjust your time.