I’ve made lots of berry jams over the years, but one of the Hubs favorite spreads on toast is apple butter,
and I’ve never made it…until now!
When I found out you can make it from no sugar added, all natural, applesauce,
and let it cook away in a crockpot, I just had to give it a try.
The ingredients I used:
a little under 4-47oz. jars (about 5 1/2 quarts) of no sugar added, all natural, Seneca applesauce
(I had used some of one jar for wholegrain applesauce pancakes for breakfast!)
3 cups sugar
3-4 tablespoons cinnamon (I used about 4)
1 tablespoon ground nutmeg
1 tablespoon ground cloves (next time I will only put in 1/2 tablespoon. I think the cloves are a wee bit too strong, though the Hubs thinks it’s fine.)
Combine all in large crockpot and cook on high for one hour.
Stir and turn crockpot down to low. With lid askew, not on tightly, let it cook all day stirring occasionally.
You home will smell wonderful as it simmers away!
It is done when it is dark and thick and if you put a small spoonful on a clean saucer
no liquid should separate and be seen around the edges.
Sterilize pint or half-pint jars and lids in boiling water.
Carefully ladle hot apple butter into jars leaving 1/2 inch space at top.
Put lids on tightly and place jars in large pot with hot water covering the jars by an inch or two.
When water comes to a boil set timer for 10 minutes.
Remove jars carefully with tongs.
Place on double thickness towel on counter to cool.
As the jars cool you should hear the ping as the jars seal.
The lid will have no “give” if it is sealed properly.