This caramelized fruit spread tastes like Fall in a jar! I like mine on buttered white bread, but go ahead and have it on toast, a bowl of oatmeal or spooned over vanilla ice cream!
Ingredients:4 lbs apples, peeled and chopped
1 cup sugar
2 tbsps cinnamon
1/2 tsp allspice
2 dashes of salt
Weigh your apples, then peel and core. Some peel left on the apples is ok. You can save the peels and check out the Scrap Apple Jelly recipe linked at the end of this post. Or dump in your composter.
Add all the ingredients to the crockpot, cover and cook on high for 1 hour. Then reduce the heat to low and cook for 4-5 hours.
After that time the apples will be nicely browned and mushed. (That's a culinary term, right?)
Spoon the browned and mushed apples in batches into a food processor and blend to purée. If you would like your butter thicker return the purée to the pot and cook, uncovered, on high for an additional 1 hour.
Then spoon butter into sterilized jars and close tops just finger tip tight. Using tongs, place jars in boiling water, enough to go 1" over the top of the jars, and boil for 10 minutes. Remove the pot from heat and let the jars sit 5 minutes. Then carefully remove the jars from the water. Leave the jars on the counter for 12-24 hours. After that time the center of the lid should be dimpled in.. a sign that the seal has been made and the jars may be stored on the shelf until opened. If the seal is not good you can re-do the whole thing. Heat the butter, sterilize the jars/lids, fill and process in hot water bath. Or simply keep refrigerated.
Great for gift-giving!
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