Apple Magic

autumn_scene (1)

Aahh! That first cold cool front of autumn to relieve the scorching humidity of southeast Texas – we run to it like animals panting after water in the desert! People don scarves, boots and long sleeves while the smell of wood smoke drifting from a fireplace chimney coils through the air. Yes! It’s below 70 degrees – winter is on it’s way! I know many of you are laughing at the thought but it’s true – it happened just last week!

The tinge of autumn in the air inspired me to make some apple butter. As I was perusing one of the blog hops I discovered a wonderful recipe using a slow cooker over at Gallimaufry Grove and gave it a try.

Now, I like slow cookers for two reasons: 1. generally they are easy shmeezy recipes and 2. the whole house smells good for hours!

real slow cooker

So, not only do I get delicious food out of the deal but the aromas convince everyone coming through the door I that have skills. Now, let me insert a warning: cooking this recipe overnight causes instant salivation upon awakening in the morning. There may or may not even be a drool stain on your pillow.


Not that I would know anything about drool because  my pillows are immaculate one of the benefits of being single is the drool stains remain our secret, haha.

Alright, enough of the drool – let’s get back to the apple butter! This was indeed an easy recipe which filled my house with a mouth watering fragrance i could taste it!

apple box

I used Gala apples and canned 4 half-pints out of the recipe using approximately 3 pounds of apples (minus what would fit in my mouth, of course).

4 apple butters

2 words: utter deliciousness!

Here’s the recipe:

Angela’s Crockpot Apple Butter
About 3 lbs. apples (I used gala) peeled, cored and sliced
1 1/2 cups brown sugar or honey (or to taste I used succanat)
2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. allspice
1/2 tsp. cloves
dash sea salt
1 Tbsp. lemon juice
3/4 cup apple cider (or apple juice if you can’t find cider, but cider is better)

Dump the apples in the slow cooker; add the remaining ingredients and stir until mixed.  Cover and cook on low overnight or until the butter is a thick, spreadable consistency, stirring occasionally.

If the apple butter has too much liquid (some apples are juicier than others), just remove the lid and keep cooking until it thickens up.

For a smooth consistency, blend with a stick blender.  For a chunky consistency, leave it alone. Now you are ready to jar it up. It’ll keep in the frig about 6 weeks or

To can:  Pack into hot jars, leaving 1/4 inch headspace.  Process in a boiling water bath for 10 minutes. Allow to cool completely.  I transferred  the apples to a large saucepan, used a hand mixer to blend and heated to bubbly to pack the jars.

To freeze:  Cool the apple butter and put in freezer safe containers.  If you want to use mason jars, I recommend leaving 1-2 inches headspace and freezing with the lids off.  That way, if the apple butter expands too much, it will just come out the top instead of breaking your jar.  Once the apple butter is fully frozen you can come back and screw on the lids.

It – is – the – bomb – dot – com.

And walk in love, as Christ also has loved us and given Himself for us, an offering and a sacrifice to God for a sweet-smelling aroma.

~ Ephesians 5:2

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