Easy Apple Butter

I have heard about apple butter off and on over the years and never really knew what it was. It seems to be more of an American 'thing'. I wasn’t sure if it was an apple flavoured butter, but when I researched, I discovered it was actually more like an apple jam. A spreadable sweet and spicy concoction perfect for spreading on toast or, in my case, crumpets.

I researched it a bit more online and to me the easiest way to make it seems to be in a slow cooker. I found a few separate recipes on-line (including the brown-eyed baker) and tweaked them to suit British measurements.

It does take a long while to cook the apples down (oh, and to peel the little buggers first off) but it is so worth it. I jarred mines up and took it along to work. My colleagues loved it. And, they all said it tasted like Christmas. That will be thanks to the spices in it – cinnamon, nutmeg, ginger and cloves.
With that in mind, I thought I’d bring you this recipe a couple of months early so you can perhaps give it a try and, if like me, you think it’s fantastic, you could make several jars up as Christmas gifts.

As I said, a slow cooker is needed, but the only elbow-grease you need to expend is when peeling the apples. I used gala apples and pink ladies, but any apple would do really. And if it has a red skin, add some of the peel to the slow cooker. This imparts a lovely russet hue to the finished butter.
Keep it in the fridge once it’s made. Mine’s has been there for a month now and it still tastes fine. I have also frozen some, as it makes a lot, and when defrosted it was just as good.
Here is the recipe;
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Easy Apple Butterby Stuart Vettese October-9-2014Apple Butter made in a slow-cookerIngredients

• 3 Kilograms apples (any variety)
• 225 grams granulated sugar
• 200 grams dark brown sugar
• 1 tablespoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 1 tablespoon vanilla extract or paste

InstructionsPeel, core and chop the apples. Place in the bowl of the slow cooker. Add the sugars, spices and salt and stir through. Cook on low for 9 hours. The apples will have reduced and become darker (and smell amazing). Put the lid slightly off the cooker to let some moisture escape and continue to cook on low for another 3 hours. After the three hours, remove from the heat and add the vanilla, stirring through. Use a stick-blender to puree the apple butter. Place in jars and allow to cool fully before placing on lids. It will thicken as it cools.DetailsPrep time: 1 hour Cook time: 12 hour Total time: 13 hour Yield: 2 large jars
I am entering the apple butter into the 'Slow Cooked Challenge' hosted by Janice at Farmersgirl Kitchen. The theme this month is 'Open', so anything goes.