Here it is! My apple butter recipe that everyone loves so much. The first year I made it I gave it out as Christmas gifts. This year I only made enough for the fire department because my pregnant self is far too tired to make it for everyone this year. Since I’m not giving it out, I thought I would at least give out the recipe for anyone who wants to make it!
The apples you use will make the biggest difference when making any apple based product. The absolute best I have found are from Scott’s Orchard in Hazel Green. If you’re local to Huntsville you have probably either heard of them or seen them at a local farmers market. You can buy apples there or sign up to pick your own! The key ingredient in my recipe is the Apple Cider Slushy Mix from Scott’s (instead of water that some recipes use). It’s always my favorite fall outing and I highly recommend checking it out if you’ve never been. I plan to make it a fall tradition in our family, and of course had to take a picture of our baby’s first trip to the orchard. If you choose to use store bought apples, just know that it won’t be the absolute best apple butter you’ve ever had, but it will still be great!
- Roughly 18 apples- Use a mixture of Mitsu (can sub Granny Smith for this one), golden delicious, red delicious, and Fuji apples)
- 2 cups apple cider (Specifically the slushy mix from Scott’s Orchard in Hazel Green)
- 2Tbs cinnamon
- 1tsp ginger
- 1/2 tsp cloves
- 1tsp nutmeg
- 1/2 cup sugar
- 1/2 cup brown sugar
- Peel, core, and cut apples into 8 slices each. I just peel them, then use the apple slicer and I’ll take a knife and make sure I get all the core off the apple slices.
- Add apples and 2 cups apple cider to crock pot and cook on high for 3 hrs with lid on. If you don’t use the apple cider Slushy Mix from Scott’s Orchard, then use whatever apple cider you can find, the thicker the pulp the better.
- Mash apples up using a hand mixer and add spices (not sugar yet). Vent lid and turn to low, stir every couple hours or right before you go to bed and as soon as you wake up. Cook about 24hrs total or until most of the fluid has cooked off. Add the sugars about an hour before your ready to stop cooking it (this will lessen your chance of burning overnight). If it’s looking too dry already before going to bed then go ahead and add another cup of apple cider so it doesn’t burn while you’re sleeping.
- When it’s done, store however you wish. I properly can it so it can last all year, otherwise just keep it in the fridge for 2-3 weeks.
- Click here for Instructions on how to properly can high acid foods using a water bath.