I’ve always loved teaching.
When I was a young girl, I used to play school with my stuffed animals and any friends that I could trick into being a student in my class. I made an Attendance List (the students didn’t always show up on time!) and I taught math, writing, art, and deep life lessons from a 4th grader.
Turning to my stuffed duck “Quackers”, I would often say, “Quackers, why were you late for school this morning? I’m going to have to see you after class today.”
Sighing, I marked a big “L” beside his name.
“Jonathan and Annabel, please stop talking while the lesson is being taught.”
”PLEASE STOP TALKING CLASS!!!!!!!!!!!!!!!! ANNABELLLLLLLLLLL”
It wasn’t always roses and puppy dogs.
While I didn’t end up becoming a teacher, I do like to pretend I’m one on the blog. I also know when you’re skipping class!
But today, I’d like to be the student. And I think you can help…
I’m on a fruit butter making kick.
Earlier this week, I made my beloved pumpkin butter in a slow cooker and turned out wonderfully.
I’ve been spreading it on everything and mixing it into oatmeal. As soon as I see sugar pumpkins at the market, I will be making pumpkin butter from fresh pumpkins later this Fall.
After my pumpkin butter success, I decided to make apple butter. I’ve never made it before, but I absolutely LOVE it. I researched about 10 different apple butter recipes, trying to decide the best way to make it (there are a lot of methods!). I decided to go with the most popular apple butter recipe on All Recipes with 5 stars and 525 reviews. Although, without the 4 cups of white sugar…
I added fresh ginger, ground cloves, cinnamon sticks, 1/3 cup Sucanat, and a 1/4 cup of apple juice instead.
Then I bought 5 pounds of local, sweet apples!
It took me just 10 minutes to peel 5 pounds of apples. Not too shabby!
(That picture only shows half the apples)
I diced the apples. I added cinnamon sticks, fresh ginger, apple juice, ground cloves, and a touch of Sucanat.
Mix in slow cooker:
I heated on high covered for 1 hour. I waited.
Then I turned the heat to low, still covered, and cooked for another 15 and 1/2 hours. I waited. I may have slept.
I came downstairs hoping to find thick and dark apple butter, but no such luck. I think it’s somewhere in between applesauce and apple butter right now!…
I’ve been cooking it on medium heat, uncovered, for a couple hours so far this morning.
And I’m praying for a miracle.
Anyone have any words of advice for me? Did I make it all wrong?
I’ve never made apple butter before…But it looks amazing still! If anything, it will be like really delicious applesauce! ;) You could probably puree it in the vitamix too!
I think you just need to keep cooking it down. If you want to speed things up, do it on the stovetop. This way more liquid evaporates. Here’s my post about apple butter and canning it. http://culinarybliss.blogspot.com/2008/12/gifts-easy-last-minute-food-gifts-for.html
I think it looks delicious! If you want it thicker, maybe you could give it a whirl in the blender, then put it back in the CrockPot to keep cooking off the water?
I am looking forward to hearing how it turns out. I have always wanted to make apple butter.
I want to give out little jars of apple butter as favors for our wedding so I’m very interested to see if this works! I hope it does!!
Wow! What an awesome way to make homemade apple butter! :) I never would have thought of using a slowcooker!
I would use an immersion blender in it. It looks tasty!!
Anyone ever freeze this or pumpkin butter? Thinking about making a big batch and freezing so I can enjoy all fall.
I freeze apple butter all the time. Instead of putting it in jars, just put it in freezer containers and put in the freezer.
Question for you regarding the pumpkin butter, did you use the exact same recipe as your stove top method or did you make any modifications? I want to make the pumpkin butter this weekend and I love the idea of making it in the slow cooker.
Yup, I used the same recipe and just cooked in on high for 45 mins or so and then on low until the thick, dark consistency was achieved.
Yum! That’s great to hear. I haven’t been able to find any in Ottawa — I will be making it this tomorrow:-D
That’s it – you and Mama Pea have both convinced me this morning that I need a slow cooker!! Regardless of whether it’s apple sauce or apple butter, I’m sure it will be delicious!
I’ve never tried making apple butter before… Does it need to be blended after? If it’s a super cinnamony apple sauce mixture then I think it’ll still be a hit!
Two thoughts. First, echoing previous commenters, apple butter in my experience takes a LONG time to cook down (and I’ve generally done it on the stovetop). With a lid on the slow cooker, I imagine evaporation of the water would be slowed.
Second, I’ve made a bunch of batches of apple butter, and I’ve found that the color varies considerably, so don’t stress about that. My latest batch has the right texture and taste, but is surprisingly light in color.
Interesting, thanks so much!
When my mom used to make it she only used the juice of the apples and cooked that down nice and slowly into a thick and delicious paste. Good luck!
You’re close! I make mine without any added sugar-it really doesn’t need it. I throw in everything at night and by morning it looks like watery applesauce. Then I use a hand blender to smooth everything out. It it’s not the consistency of a spead/butter, I cook it down on the stove to remove the juices. Works perfect! Good luck : )
I’ve no idea! Still looks yummy though! :)
Great post Angela – I was actually thinking of making some apple butter this weekend! It sounds like you are on the right track, but I agree that leaving the lid on the slow cooker probably made evaporation minimal, especially if yours has a good seal on it.
We have a tree at home that is overflowing with golden delicious apples…maybe not the ideal variety for apple butter but worth a try! I asked a friend, and she suggested stewing them – cut around bugs or just cook them then core and with skins on. Use a European tomatoe press to take out the yuckies. Now I have to go shop for a tomatoe press!
You didn’t do it wrong! It has to cook for a LONG time. Seriously I cooked mine for over 24 hours. It keeps getting darker and better the longer you leave it, I promise! Keep chugging along!!!
I live inside my Google Reader too much, LOVE the header!
As for applebutter, the one other time I have made it, I started by making homemade applesauce (quartered apples with a cup of water or cider and cook till mushy, then push through a Foley Food Mill) and added my seasoning and cooked that down.
Your’s is looking fantastic. Just keep an eye on it, and if you want it smoother, blend it up!
Apple butter is delicious, my granmother always makes it, we have a beatiful orchard and she picke each apple with care!! :) Also, I had some very good apple butter in Pigeon Forge, Tennessee!
I am thinking that maybe once it cools down it will be thicker – that the heat makes it thin.
wowww….i know what i’ll be making this weekend…..yummm