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Slap My Granny Apple Butter

This is a recipe I've used over the years. We have had apple trees for years and I adjust the recipe according to the amount of apples I have. I use 16 cups of cut up apples because that is the amount of apple butter that fits comfortably inside my pots. The yield for this recipe really depends on the type of apple and how much the mixture is cooked down. I use a crock-pot for the final cooking, but you can also use a cassarole dish in your oven. I cook in a stainless steel pot and stir with a wooden spoon.

Ingredients

16 Cups (4 lbs) Cut up Apples

4 cups of Water (or apple cider)

2 lbs of Brown Sugar

4 cups of White Sugar

3 or 4 Tablespoons of Pumpkin Pie Spice

Directions

This is a recipe I've used over the years. We have had apple trees for years and I adjust the recipe according to the amount of apples I have. I use 16 cups of cut up apples because that is the amount of apple butter that fits comfortably inside my pots. Peel and core the apples. Remove any bruised or damaged flesh. I do this by hand because sometimes I like to make chunkier apple butter. Add your apples to the pot with 4 cups of water and cook on a medium heat until the apples are soft and the mixture is bubbling. Stir the mixture to insure that it doesn't burn. Add the brown sugar, white sugar and pumpkin pie spice and stir. Bring to a boil, and then reduce to a simmer. Cook until the mixture is reduced at least 1/2", stirring frequently. At this point I put the mixture in my crock-pot and cook it over night on a low setting. I have preheated the oven to 250°F, placed the mixture in a casserole dish with no lid and cooked it overnight. The mixture does reduce quite nicely; however, it does turn a dark brown, which I don't like as well.

When the mixture reaches the right amount of thickness for your tastes, it's ready to can. I do use a water bath to insure a proper seal. For information on canning fruits and vegetable please review the information online at the National Center for Home Food Preservation.

Big Hint: I buy my spices at Penzeys Spices and No, they don't pay me to advertise for them.

Please do not distribute or publish this recipe without written permission. I am providing this recipe strictly for personal use.