I don’t know why I was feeling all homemakery but I was, so I thought I would really step out and try something new.
Glad I did, for this was utterly grand.
I’ve never been an apple butter person (not the commercial type at least) and didn’t figure that homemade would be THAT much different, but oh Lordy was I wrong.
I think you could probably leave out the pumpkin and this would still be just fine.
- 8-12 apples (8 if large, 12 if medium-sized) of your choice
- 1/4 c apple juice
- 1 c + 1/2 c sugar
- 2 tsp maple syrup
- 1 tbsp + 1 tsp cinnamon
- 1 15 oz can pumpkin puree
- 1 tsp each of ground cloves, nutmeg and ginger
- juice of one lemon
- pinch of salt
- THIS RECIPE TAKES TWO DAYS.
- Day One: Put peeled, cored, diced apples in a crock pot with the apple juice, 1/2 cup of sugar, 1 tsp maple syrup, and 1 tsp of the cinnamon. Cook on low for 8 hours.
- Let the mixture cool. If your crock pot allows, place the dish in the fridge until tomorrow.
- Day Two: Puree your apples from the day before in your food processor until fairly smooth (this is up to you how smooth) Then place back in the crock pot and add the balance of sugar, the pumpkin, and spices, lemon juice and salt. Cook on high for 6-8 hours until it has reduced by about a 1/4. Taste and add more sugar if you wish.
- Cool and place in sterilized jars. Cap and let sit until cooled then place in the freezer for up to six months or the fridge for a couple of weeks.
SERVES: 5 pints
NOTES: If you wish to omit the pumpkin, then I would omit the ginger and nutmeg as well.
SOURCE: Adapted from Mountain Mama Cooks