….thought that would get your attention! 🙂 Can you believe 2.5 jars is all I got out of 3+ pounds of apples?? Backstory: So you might have heard that I went pumpkin and apple picking last weekend. Our trip to Warwick, NY was perfect upstate time with hayrides, tree climbing and rolling (carefully) down hills. Fast forward to me bringing back 15 pounds of apples and trying to figure out what to do with them. The first thing that came to mind was apple pie but I decided to start with something simpler instead and for me, simple means : crock-pot. I found this recipe from Cooks.com and tested it in my mini sauce crock-pot. I figured the fact that I couldn’t stop spooning it into my face meant it was a go for the grown-up crock. So what IS apple butter, anyway? Well, apple butter is basically slow cooked apple-sauce that becomes really concentrated by that process.
Since it was me and I’m more of a mad scientist than a cook, a few things went awry with this plan. Nothing major other than the fact that I didn’t have cloves so I didn’t use any and what should have been a 9 hour cooking job became 12 hours since I was stuck in a meeting. I almost expected the apples to be burnt to a paste in the crock! Instead what I came home to was the warm (somewhat vinegary) smell of apple cider and cinnamon. When it’s cold because the sun has disappeared and you’ve worked a 12 hour day, coming home to that scent is enough reason to make this, trust me!
Review: 4 Spoons Up. Despite it being overcooked, there was still a lot of fluid in the pot so I just used my nut bag ( I do love typing that!) to strain the mixture. That left the buttery goodness to put in my airtight jars.