Ah. my entire childhood. I cannot tell you how many times I’ve been let down by store-bought apple butter with overpowering spices and extra-thick texture. It feels offensive and tastes like disappointment. Unless you’re into that kind of thing or never grew up on southern apple butter. I got tired of searching the grocery stores and farmers’ markets and begging people for a jar of their grandmother’s stash. Honestly, this is so easy I’m almost embarrassed that I’ve not just made it before. I’m forever I’m just going to end up killing myself with botulism. However, it would be a suitable way to go out. Death by noms. I’m not mad at it.
Ingredients:
- 6 1/2 pounds apples – peeled, cored, and sliced
- 1 cup sugar
- 1 cup light brown sugar light packed (if your apples are more tart, tightly pack the sugar)
- 1 tbsp ground cinnamon
- 1/2 tsp freshly grated nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 1 tablespoon pure vanilla extract
Directions:
Place the apples in the cooker. Toss in sugars, nutmeg, cloves, cinnamon, and salt, and stir.
Cook on low for 10 hours or high for 5. The smaller you cut the apples up, the better they are able to cook.
About halfway through cooking, I’ll place an immersion blender to puree and let the mixture continue to cook down and further caramelize the rest of the time.
