Thick apple butter with skins on!
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Don’t waste your time anymore with peeling the skins off your apple’s. This recipe skips that step and is super easy. You just need …
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Does it matter what kind of apples i use?
Is keeping the lid off an option to let the moisture out, therefore cutting the cooking time down?
Apple Butter is so good but definitely a labor of love 😅
I love that Goonies shirt! 😂 takes me way back!
when I make my apple butter in the crock pot I tilt my lid so it vents and it takes about half the time to cook down because the moisture can escape
Tks for sharing this recipe method with us
❤ ok you have convinced me to make some 😂 it’s looked so good 😊
My mom and mamaw used same ingredients plus nutmeg. They used the red cinnamon dot candy back then idk if those are available today. They cooked theirs in a gas stove oven in a roaster pan. I think they worked with what they had back then but I remember it was very tasty on a homemade biscuit 😋 I've made it a few times like you're doing now and was very happy with end results. As long as my family liked it I was happy in ❤️. God bless you honey I enjoy all your videos!!!
It looks so good 👍
My wife, daughter and I are going to try this recipe this weekend! I love apple butter!
If you leave the lid off crock pot it will thicken up quicker. I have bought jars of plain applesauce and made apple butter with it.
Amazing video as usual! I just made apple butter yesterday but I’m going to give it another go, I love the consistency of your apple butter!!!
Can you open the jars of the previous years apple butter that you didn’t care for, and cook it longer and re process it?
It takes time. It's delicious and stores well for cold winter cooking.
I am interested in learning to can leftovers like a chili or a minced meat sauce! How long do I need to water bath that? Thanks from Sweden 🇸🇪
We had so many apples and hence apple
Butter that we turned some into apple butter fruit leather. It is amazing. The spices are so delightful and the apple flavor intense. We put a layer of plastic wrap and then about 1/8-3/16 inch layer of the butter and dried for about 24 hours until we could peel it off the plastic and then put it back in for a few more hours. Out it in parchment in small sections and then rolled and cut it.
I’ve also put small sections in a plastic container and put parchment between the layers and put it in the freezer to store. This time I put it in jars rolled up and sucked out the air to seal. We’ll see how it goes.
I made apple butter this year an it was more like applesauce. It did not thicken like it has in the past. I was frustrated. Anxious to see yours.
My roaster was full, now, 18 hr later it’s down half! Going to let it go all day today, the apples were very white flesh. Never saw such white apples! So it’s not as dark as I thought.
We’ll see how it looks tonight.
Wondering if any of y'all have tried making this with crab apples? Would love your feedback!
Two large batches put up for the year ahead. I add star anise in for the first 15 hours, then remove before making smooth.
It looks delicious! I have never tried it. I wanted to make it this year, but my apples didn't produce much. Hopefully next year they will.
A method I have used for fruit butters is similar to your start. Fill half way with apples, add extras, add more apples and use the lid until soft.
Once soft, hit with a potato masher. When possible, combine pots. Restart another pot of be apples. When cooked be down add to initial batch. Keep going until the pot if full. Then jar.
Feel free to dip into the pot to smoother pancakes, top ice cream.
If you have a wood stove, winter is the best time to do fruit butters, biggest stock pot for the sauce -unlidded (use a diffuser or trivet) and other cooking the fruit to smashing point -lidded.
Once you have this down, then it's time to learn how to make fruit only syrups and molasses. Yes just fruit and enough water to not scorch the fruit. Another wood stove winter days project. Use like honey for the syrup, and we'll molasses is molasses. (Apple, pear, quince/apple, paw paw, peach, plum, berries, citrus (use apple/pear/white grape to sweeten the tarter fruit).
Once its to the butter stage, you can make curd from it (rhubarb service berry curd is delightful and makes great holiday gifts). If you freeze the fruit first is gets to the smoosh place faster.