'Tis the Season for Apple Butter!

Burning leaves, pies, boots, pumpkin, and apple butter are a few reasons why I love Fall. That being said, I always try to eat as many pumpkin and apple-inspired foods as I possibly can during that three month period! I grew up eating a lot of apple butter. When I was a wee one, I went with my grandparents to a small festival nestled in a very rural area. I still remember the people gathered inside the barn on a crisp autumn day, chatting and churning the apple butter. It was a heart-warming experience! Now, I've discovered a way to make apple butter in my own kitchen. It doesn't come close to an Apple Butter Festival experience, but it sure cooks up a delicious spread!

What you'll need:

5 lbs of Granny Smith apples
4 c. of sugar
3 tsp. ground cinnamon
3/4 tsp. ground cloves
1/2 tsp. ground allspice
1/2 tsp. ground nutmeg
cornstarch (optional)

What you'll do:

First, you'll need to core and peel your apples. {Probably my least favorite part of the recipe, I should have conned Alex into doing it!} Cut the apples into itty bitty pieces. The smaller you cut the pieces, the quicker the apple will break down while in the slow-cooker. Unfortunately, I did not have a food processor, but if you have one, it would probably make this step a little easier. After the apple is cut up into small pieces, place the apple mush into the slow-cooker. Add all of the remaining ingredients except for the cornstarch and stir well.

Turn your slow-cooker on low for 8-10 hours or until the apples have broken down completely. The butter should now be a thick sauce. You many need to cook it longer if there are still big chunks of apples floating around. If it's too thin, keep reading.

I've had a hard time getting my apple butter to the right consistency, and that's when the cornstarch comes in handy. Apple butter should be the same consistency as a jelly or preserve when it's at room temperature. However, it should be a semi-thick liquid when it's hot {think Prego spaghetti sauce}. I added a couple tablespoons of cornstarch to the apple butter and let it continue to cook for another hour or so.

I turned off the slow-cooker, put the hot butter in warmed mason jars with lids, submerged the jars in boiling water for 10 minutes, and voila!