So it’s October once again. The weather is changing quicker than I prefer and soon it will be winter. Ok not really. Thank goodness! I love fall. The leaves slowly transitioning from green to bright shades of red, yellow and orange. The fire tipped trees are one of my favorite parts of fall. With the cold weather, I crave fall flavors. I can’t get enough apples, squash and of course pumpkins. Fall produce pairs perfectly with some of my favorite spices- cinnamon, nutmeg and ginger.
A couple weeks ago, I made Everyday Maven’s 2-minute PB&J mug cake but with almond butter and topped it with some apple butter my mom made me. I forgot how good it was and wanted to make a batch myself. This batch is huge! I definitely recommend trying to can a portion so it doesn’t go back in your fridge. This is also makes for an amazing holiday gift. I don’t know anyone who doesn’t love homemade food. Crockpot apple butter couldn’t be easier. You pretty much put everything into your crockpot, let it cook then puree it at the end!
If you are going to can you will need the following:
14 4oz jars with lids (or jar size of your choice)
Clean lids (if your jars are dirty or missing)
Canner or deep stockpot
- 5 pounds sweet apples, cored and diced (such as mcintosh, gala, braeburn)
- 2 tbls ground cinnamon
- 1 1/2 tsp cloves
- 1 tsp ground all spice
- 1 tbls lemon juice
- Pour all ingredients into you crockpot.
- Cook on low for 6 hours.
- After 6 hours, use a potato masher to break down the apples a little more.
- Then cook for another 3-4 hours.
- Once apples are done cooking, use an immersion blender to mix until smooth. You can also do this into batches in your blender.
- Store in airtight container in the fridge or you can canned for later use.
- Place hot apple butter into clean and sterilized canning jars. (I used 14 4oz jars)
- Fill each to within 1/4-inch from top of jar.
- Wipe jars and threads with a clean, damp cloth.
- Cover with 2-piece lids, only finger tighten. (Air will not be able to escape if lids are tightened too much, may want to back off 1/4 turn)
- Place into boiling water in canner or very deep stockpot; water must cover jars at least 1/2-inch.
- Process for 10 minutes.
- Remove jars from boiling water and place upright on a towel to cool completely.
- After jars cool, check seals by pressing centers of lids with finger. If lid springs back, lid is not sealed and refrigeration is necessary.
- Let stand undisturbed at room temperature for 24 hours.
- Store unopened in a cool, dry, dark place up to 1 year.
- Note: Times can change due to altitude. You can find out more about canning here.
Want to follow along on what I eat daily? I’m on instagram!