Apple Butter

I can remember a time when I was growing up when my mom and her friends made a very large batch of apple butter in our home, and what stuck with me most was that it took a very long time and that it was scary good. I probably exaggerated in my mind just how labor intensive it was, because 99% of the time it takes to create this delicious treat is spent waiting while the slow cooker does all the work. One thing I did get right is that apple butter is just darn delicious.

I feel bad for apple butter, in the same way I feel bad for oatmeal cookies -- it doesn't look or sound glamorous but when you try it you realize that it's absolutely scrumptious. You can spread it on toast or a fresh baked biscuit (hello extra gym time), eat it with a soft cheese and water crackers, alongside pork or chicken. Or you can eat it with a spoon straight from the jar. That's always a good option.

Ingredients:

• 5 lbs apples (I used 8 Granny Smith and 6 Fuji)
• 1 cup sugar
• 2 teaspoons cinnamon
• Juice of one medium lemon
• 1 cup water
• 1/2 cup apple cider vinegar

Special items for canning:

• Water bath (large stock pot)
• Tongs
• Canning jars, seals, and rings
• Funnel, wide-mouthed

Directions:

1. Peel, slice, and core the apples and place them in your slow cooker. Sprinkle the sugar and cinnamon over top, then evenly pour the water, lemon juice, and vinegar over the apple slices. Use a large spoon to mix everything up. Cook on low heat for 10-12 hours. 
2. Transfer the apples to a blender and blend the apples until smooth, then return the apple butter to the slow cooker. Place the lid back on off-kilter so the steam can escape, and cook for an additional 4-5 hours, until it the apple butter has thickened (similar to the consistency of a hearty tomato sauce).
3. If you do not want to can the apple butter you can store it in the fridge for 2-3 weeks, or in the freezer for up to one year.

Canning instructions:

1. When the apple butter is almost done, prepare the jars for canning.
2. Place your jars in the bottom of a large pot, then fill the pot with water up to a couple inches past the tops of the jars. 
3. Boil the jars and the lids for 15 minutes, then use tongs to remove them. 
4. Use a funnel to spoon the hot apple butter into the jars, leaving 1/2 inch of headroom. Place the seals and screw on the lids, then return the jars to the water bath and boil them for 15 minutes. 
5. Use tongs to remove the jars of apple butter and place them on a counter top or surface where they won't be disturbed. Leave until the lids pop to seal and the apple butter has cooled, approximately 6-8 hours. Once the lids pop to seal you loosen the rings to prevent rusting. You will hear the seals popping as the contents cool, and you can also test it later by pressing on the center of  the seal - if it doesn't budge it's sealed, if it pops in and out it's not. Any jars that didn't seal can be kept in the fridge for 2-3 weeks.
6. Store your canned apple butter in a cool, dark and dry place for up to one year. Once opened, the apple butter will keep in your fridge for 2-3 weeks.