Welcome back to day three of Apple Week. We are spending the week sharing many of the recipes we made from all of our Apple Farm Pickings.
Today I am going to share the yummy yummy crock pot cinnamon apple butter!
We started by washing our apples really good (using the method described here).
Then I diced, and cored, and diced, and cored, and diced…but did NOT peel…8 apples. I filled up my crock-pot with all my diced apples.
Then I covered my apples with 1 teaspoon of lemon juice, 1 tablespoon of cinnamon, 1/4 teaspoon of ground cloves, and 1/2 teaspoon of nutmeg. I wish you had smell-a-vision right now!
Then I took some of the most delicious apple cider, which we bought at the apple farm, and poured three cups over the apples. They should be covered, but not swimming. Then I set the crock-pot to low and let it do it’s job overnight (12 – 15 hours). The next morning I put the apple mixture in the blender and processed until smooth.
Here are a couple of things to take note of:
1. If the apple cutter is still a little watery after processing, you can put it into a pot and cook over medium heat for 10 – 15 minutes until thickened.
2. Store the apple butter in the fridge in an air-tight container.
3. The apple butter will stay fresh for 3 – 4 weeks.
I used a coffee filter and a label I printed off to add a couple finishing touches to my super delicious jar of homemade crock pot cinnamon apple butter.