September 21, 2008

All Day Long


Most good things take time. This is true especially with the apple butter I made yesterday. With fall approaching us and the weather starting to cool it is time to think of apples, pumpkins, spices, cider, donuts...oh the list of cool weather comfort foods could go on and on! I love the smell of fall and the vibrant and bright fall colors.

The ladies in my cooking friends forum that I participate in have a topic on apple butter. I had gotten some apples from my parents and decided that I wanted to try to make this myself! Mom & Dad are awesome gardeners. They not only grow great gardens, but they have raspberry patches and a few rows strawberries not to mention they have three different types of apple trees! The cortlands aren't quite ready yet, but they will be soon and I can't wait!

The original recipe is from Allrecipes.com. I will have marked what I did in red. I would probably do as my friend Emily on the cooking forum suggested and cook the 5# of apples down the next time so I can fit it all in my crockpot. As it was, I only had 3# of apples at the time and after chopping them up, I couldn't see where I would fit anymore in! Next time I may use brown sugar instead of white - to me it seems like brown sugar would be awesome in the butter!

All Day Apple Butter
allrecipes.com

5 1/2 pounds apples - peeled, cored and finely chopped (I used 3 lbs)
4 cups sugar (I used 2 cups)
2 teaspoons ground cinnamon (I still used 2 teaspoons cinnamon)
1/4 teaspoon ground cloves (I used 1/2 tsp cloves)
1/4 teaspoon salt

Place apples in a slow cooker. (next time I would cook them down some prior to putting in the crockpot and do the whole recipe as my friend Emily suggests) Combine sugar, cinnamon, cloves and salt; pour over apples and mix well. Cover and cook on high for 1 hour. Reduce heat to low; cover and cook for 9-11 hours or until thickened and dark brown, stirring occasionally (stir more frequently as it thickens to prevent sticking). Uncover and cook on low 1 hour longer. If desired, stir with a wire whisk until smooth. Spoon into freezer containers, leaving 1/2-in. headspace. Cover and refrigerate or freeze.

After about 7 hours I took my hand held blender and blended the apples until smooth. This thickened them up some. I then let it cook another couple of hours on low and then took the lid off to cook another hour and half.

I was going to not include this photo below when I realized you can see something in the photo that I did not quite expect! Can you tell me what it is? LOL. I decided I would anyway because the butter looks so yummy on that spoon it makes me want to just stuff it in my mouth!

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6 comments:

Laura said...

I am guessing you are referring to the camera?

This sounds wonderful. We took the girls apple picking on Saturday and I now have more apples than I know what to do with! Maybe I will try this--I did not grow up in an apple butter house, Mom always made apple sauce, so I never think of it, but every time I have tried it I love it. I think the sweeter fall apples would be better with apple butter than sauce anyway....

Michele said...

Is there a face in that spoon as well?
After seeing your apple butter....I'm craving pumpkin butter. I grew up on my Gran's apple butter...I really miss it. Especially the one that she canned with extra cinnamon. :-) But pumpkin butter will always be my favorite.

Anonymous said...

Your new Fall look is beautiful!
(I love those candy corn-ish pumpkins)
Your apple butter photo is great...
Jam

Barbara Bakes said...

Your apple butter looks wonderful! Hope all went well with the basement!

HoneyB said...

Yup, my camera and face are in the spoon! That would definitely be a TS/FG reject if there ever was one! LOL

Megan said...

I love pumpkin and this looks like a great recipe. I bet the house smelled great all day. So you freezr the butter instead of canning? How easy, I'm on it!

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