Apple Butter

I started this project yesterday and finished it up this morning.  This project used the apples from yesterday's apple jelly recipe.  This is a recipe for apple butter.  It uses a crockpot.

And lots of apples (12 to 13 pounds filling the crockpot to about an inch from the top)......

that are cored, peeled and diced.

In a large bowl, mix together 1 1/2 cups sugar,

3/4 cup brown sugar,

3 teaspoons cinnamon,

1/4 to 1/2 teaspoon nutmeg,

2 teaspoons vanilla,

and 4 Tablespoons pancake syrup.

Mix it thoroughly and add the apples.  Stir to coat all of the apples.

Pour this mixture into the crockpot.

Cook on high until the apples start to boil and become soft.

Turn it to low and cook stirring occasionally until it becomes very thick and the apples turn "mushy".  I used a potato masher to break up any larger apple pieces.  You can also put this mixture through a sieve to give the apple butter a smooth consistency.  Just be careful because it will be very hot!

Put the apple butter into sterilized jars (get the jars, lids and rings very hot in a pot for a short time).  Fill the jars to a about 1/4" from the top.

Make sure the edges and rim of the jars are wiped clean.

Cover the jars with sterilized lids and rings.

Put the jars into a hot water bath for about 5 minutes.  Remove and put on a counter top to dry and finish sealing.  I usually cover mine with a clean white towel.

This apple butter tastes great on toast.  Make sure the apple butter is completely cool before you use it and once the jar is open, store it in the refrigerator.  If you have any jars that don't seal, put them directly into the refrigerator.

"It’s hard to find any apple butter, let alone good apple butter in the grocery store these days. Making apple butter is a great way to preserve the fruits of an apple harvest. In contrast to what the name implies, there is no “butter” in apple butter. The name comes from its smooth and buttery texture."  -Simply Recipes