Monday, November 5, 2012

Caramel Apple Butter

I'm not real big on pancakes, but when I do eat them I love them slathered in homemade apple butter. I recently got a new cook book called "Edible DIY" and was thrilled to see a recipe for Caramel Apple Butter. This recipe is started in a stock pot, but finished off in a crock pot. To have this wonderful treat stashed in your pantry for up to a year, I suggest following the canning process.

Stock Pot
Immersion Blender

6lbs Apples, peeled, cored and cut into 1" thick chunks
2/3 C. Apple cider, juice or water.
2 C. Brown Sugar
2 tsp. Cinnamon

In a large stop pot cook your apples and water/juice until boiling, turn down heat and simmer for 35-45 minutes (until apples can be mushed with a spoon. Use the immersion blender to blend everything into a smooth consistency.

Mix the brown sugar and cinnamon into the apple pure' and transfer to your crockpot. Cook on low for 8 hours, until the mixture has thickened up.

Transfer canning jars (size is your choice) and boil for 10 minutes, with canning equipment. Remove jars and let cool completely before storing.

This will last (canned) in a cool, dark place for a year. Open in the fridge for about 2 months.


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