Ah, Can Jam. I’ve been a part of the Tigress Can Jam going on 11 months now, and I must be honest: I’ve hit a wall. Not a “lack of inspiration” wall, but more of a “I’m pregnant, constantly nauseous and the thought of cooking makes me want to die” wall.
But I’m a stubborn old goat who refuses to quit at anything, so here it is: my November can jam entry- spiced apple butter. Made in a crockpot because 1. it works and 2. I don’t have to sweat over a hot stove when all I want to do is crawl into bed and sleep for the next 6 months.
The recipe and more food porn after the jump.
Recipe: Leena’s Spiced Apple Butter
Inspired by Ball Book of Home Preserving recipe
- 6 pounds apples, peeled, cored and chopped into small, even pieces
- 2 cups apple juice
- 3 cups granulated sugar
- 1 1/2 tsp ground cinnamon
- 1 teaspoon vanilla bean seeds or paste
- Combine the apples and juice in a large pot over medium heat and cook until apple are soft.
- Puree the apples and juice in a blender in batches until smooth.
- place apple sauce in the crockpot, along with the sugar and spices. Stir to dissolve sugar, then set the crockpot on low heat for as little as 6 hours or as long as 12.
- Stir occasionally. Butter is finished when it has darkened in color, and can hold its shape on a spoon.
- Put apple butter into hot sterilized jars, leaving 1/4 inch headspace at the top. Clean tops of jars, then finger tighten the lid.
- Process cans in a boiling water canner for 10 minutes. Shut off heat, remove lid, and let cans sit for 5 minutes, then remove onto a dry towel.
Microformatting by hRecipe.