“Autumn has officially arrived in the mountains. Leaves are starting to change, nights are starting to get cooler, and the farmers market is busting at the seams with heirloom pumpkins of all shapes and sizes, beautiful apples of all colors and textures, late season grapes, and loads of beautiful vegetables. We wanted to bring a quintessential autumn recipe to the forefront to kick off the fall season: apple butter. Spread it on a scone, on a warm homemade biscuit, or simply spread it on toast. The warm spices we use pair perfectly with the cooler weather and the flavors of the apples themselves. We use a slow cooker for this recipe, however if you don’t own one, you can use a heavy bottomed pot over low heat. This apple butter recipe will fill your house with the smell of fall because it will take six hours to cook. This recipe will make a ten ounce mason jar and will keep up to two weeks in the fridge. ” – Joe
- 8 apples – peeled, cored, and rough chopped
- 1 teaspoon ground cinnamon
- 0.5 teaspoon grated nutmeg – fresh
- 0.5 teaspoon ground allspice – fresh
- 0.5 teaspoon ground black pepper
- 0.5 cup water
- 0.25 cup brown sugar
- Place all ingredients in the slow cooker and mix to combine.
- Turn the cooker on low and allow to cook for five to six hours, stirring occasionally.
- Once the apples are completely soft and the majority of the liquid has evaporated, carefully transfer the apples to a food processor and blend until smooth. The consistency should be of very thick apple sauce. If it’s still a little thin, place back in the cooker and allow it to reduce further on the high setting. Stir frequently to avoid burning and sticking.
- Transfer to a jar and chill.