Apple butter is one of those tastes and smells that just says “fall is here!” When we lived in Kentucky, it was my yearly fall habit to drive to Bowling Green, KY to spend some time at Jackson’s Orchard. Every September or October, I would take my own children or my class from school on field trips to see the apple orchards and pick out a pumpkin. There were gorgeous mums, scarecrows, mounds of pumpkins in every size and shape, and bushels of apples!
Early on in my trips there, I learned that if you walk to the backroom of the little store, there were bushels of apples that were “seconds.” Any apples that were misshaped, small, or slightly bruised ended up there. The best part of “seconds” is that the price is considerably less than the apples at the front of the store. Of course in my frugality and inability of having sense when it comes to quantity, I always buy WAY more than a family could ever actually eat! Therefore, after we had eaten tons of them fresh, made caramel apples, fried apples, apple dumplings, and other apple desserts, I would be making applesauce, bags of apples to freeze, and apple butter.
Last fall, though we were living here in Tennessee, I made a trip to Bowling Green to meet up with my sister from Missouri. Sure enough, the great prices and lack of sense took over once again! I came back with three bushels of apples! So here is my super easy and super delicious apple butter recipe. It’s great with fresh hot biscuits, muffins, or toast. It’s also nice to make these little jars to give as gifts.
Yield: 4.5 pints
- 10 cups peeled, diced apples
- 2-4 cups sugar (depends on how sweet you like it)
- 1/2 teaspoon cloves
- 1 teaspoon cinnamon
Mix all of the ingredients in crock pot.
Cook on low for 10-12 hours.
Uncover and cook an additional 2-4 hours on high until apple butter is thick.
You can leave it chunky or run it through a food processor to make smooth.
Pour into canning jars and seal or refrigerate.
If canning, process in boiling water bath for 10 minutes.