I really hadn't planned on buying more apples this week, but I made a last minute trip to the grocery store and discovered that they were on sale. I've never seen them priced so low and I may have been tempted to pick up a few (or possibly 12) pounds. After my marathon canning session last month where I spent my days turning 75 pounds of apples in to sauce I had decided I was done with canning for the year. Not because I was tired of canning, but because I ran out of jars. After turning my house upside down I found a few empty jars that I had been using for other purposes and decided the first project I wanted to cross off my list was apple butter. It's something that I haven't made it in years, but I felt like it was a great project to tackle for October #Unprocessed since one of my goals this month has been to reduce the amount of sugar in my diet.
Fruit butters such as apple butter, apricot butter, and vanilla bean peach butter are a great option for anyone wanting to reduce the amount of sugar in their diets. An entire batch of fruit butter uses 1 cup of sugar (or less) whereas jam or jelly will use as much as 5 cups per batch. It's definitely a much healthier option that will still allow you the occasional sweet treat. I've been enjoying mine on whole grain bread any time my craving for something sweet hits. These days I find that I don't even miss the extra sugar from jam or jelly, plus my house smells like fall every time I open up a jar.
makes 6 half-pints or 3 pints
7-8 lbs apples (I used Galla)
3 tablespoons home made pumpkin pie spice
1 vanilla bean
¾ cup light brown sugar or 1 cup of turbinado sugar
immersion blender (optional)
water-bath canner or stock pot with lifter
6 half pint canning jars with lids and rings
magnetic lid lifter
clean dish towels and cloths
- Wash, peel, and slice apples. Place them in the crock-pot and cook on high with the lid on for 2 - 3 hours.
- After 2 - 3 hours puree the partially cooked apples with an immersion blender or food processor, return the puree to the slow cooker. Continue cooking the apples for an additional 6 - 8 hours with the lid off.
- After 6-8 hours the contents of the crock pot should have reduced roughly in half, if they have not you can continue to cook the apples down further.
- Open vanilla bean pod with a knife and scrape the insides into the apple butter. Add brown sugar and pumpkin pie spice and stir until well incorporated.
- At this point you can fill your jars and keep them refrigerated for up to a month or process using the water bath canning directions below for storage of up to one year.
- Sterilize your canning jars, rings, funnel, and any other equipment that will come into contact with the apple butter. You can do this easily by putting everything in the dishwasher and running it. Just don't put your equipment in with dirty dishes.
- While your jars are sterilizing fill your stock pot with water and let it boil. It takes awhile for a large pot of water to boil, so keep this in mind. You don't want to fill your jars before your water is ready.
- Once you're ready to fill your jars, place a sauce pan on the stove. Add your canning lids and fill pan with several inches of water. Bring the water to a simmer and allow the sealing wax on the lids to soften for several minutes.
- Fill sterilized jars with hot apple butter leaving ¼ inch head space at the top. Remove air bubbles with a knife, wipe the rims with a clean damp rag, place lids on top and fasten ring until ﬁngertip tight.
- Place sealed jars on a rack in the canner or stock pot. Make sure jars are covered with water and that the waterline is about an inch over the top of the jars, then cover pot with lid.
You do not want the jars coming into contact with the bottom of the canner or stock pot because they will bounce around and likely break.
Processing times for this recipe
are 10 minutes for elevations of 0-1,000 ft and 15 minutes for elevations of 1,001-6,000 ft. These times are for quarter-pints, half-pints and pints only.
- Process half pints and pints for 10 minutes, adjusting for altitude. Time starts once the water has come to a complete boil again. You may need to add boiling water to keep the water level up as the jars are processing.
- Remove jars from canner, set on a clean dish towel, and let them rest for several hours until cool. You should hear a popping sound as the lids seal.
- To check the seals of your jars press the center gently with your finger. If it moves up and down the jar is not sealed. You can either reprocess using a new lid never reuse an old lid or once the jar is cool, eat the apple butter. You know you want to and you deserve the treat after such hard work!
- Label with detailed contents and date, then store in a cool, dark, and dry place.
I decided to use Galla apples for this recipe because they are naturally sweet which meant I could use less sugar. If you use another variety, especially one that is tart, you may need to increase the amount of sugar.