On Sunday, I peeled, cored and sectioned 6 pounds of apples by hand. It took much longer than I thought, but I had apple butter on the agenda.
I followed Money Saving Mom's crockpot apple butter recipe, but for the intial apple cook-down, only used 1 tablespoon of vanilla, which was plenty.
After about 3 hours of cooking, the apples started to go down in volume.
After 7.5 hours of cooking, it was time to add the sugar and spices. I only added 1 cup of turbinado sugar (1/2 cup less than recipe), and the butter was still too sweet with the variety of apples I used (Sweet Tango and Winesap). Left out the cloves, and only added a scant 2 teaspoons cinnamon. Next batch is getting some kosher salt, and perhaps something a little spicy.
Comments