Brooke’s apple butter recipe
One of our 2013 Budget Brides, Brooke Stehley, made 4-ounce jars of apple butter as a favor for all the guests who attended her Oregon wedding. Here's how she made it.
- 1 pound apples
- 1/2 cup apple juice
- 1/2 to 1 cup sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon allspice
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cloves
Core and quarter apples, leaving skin on.
Place apples and apple juice in a slow cooker on slow (low) for six to eight hours, or until it looks like applesauce with skins.
(Brooke found it was best to not stir the mixture during this process, as breaking up the skins made it harder to sift them out later. Cooking the apples with the skins is necessary — the pectin in the skins helps thicken the butter.)
Place the cooked apples through a food mill to remove the skins.
Put the cooked applesauce back into the slow cooker with the sugar and spices. Cook for an additional three to six hours on slow (low).
Remove the lid for the last couple of hours to help thicken and cook off the liquid. Once it’s as thick as you like, it's ready to can.