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Amish Apple Butter
One of the best aromas ever is a slow cooker full of apples and spice...there is nothing like it. Even in the winter, the aroma of simmering Amish Apple Butter is such a crisp fragrance, It brings back all the warmth of a sunny fall day, even if there is two feet of snow out your window. My family loves to eat it on crisp toast, pancakes and even on ice cream.
All you need to make this simple apple butter is a slow cooker and about 10 to 12 large apples. My favorite kind to use are Jonathon's...they are perfect mixture of firm, sweet, tart and Granny Smiths are my second favorite. Wash your apples and peel them. I like to use my old fashioned apple peeler...it does the job in a matter of seconds. You can find the apple peeler I use on my Amazon shopping page.
Once the apples are peeled, you can use an apple slicer to slice them into large wedges. Place them in a slow cooker and turn it on to the low setting.
With the slow cooker is full...
- Add two cups of granulated sugar and 1 cup brown sugar,
- Add four tablespoons of apple pie seasoning. If you can not find apple pie seasoning, mix together cinnamon, nutmeg, allspice, and cloves to a mixture you like.
- Add 3 Tablespoons of real Vanilla. (this year we made our own vanilla with Bourbon so it was extra dark and rich).
Put a lid on the slow cooker and cook for eight hours on the low setting. Stir occasionally to mix the spices and sugars through the mixture. You will have a delicious amount to apple juice that cooks out of the apples over cooking time. When the time is skim off most of the juice and set aside. Add two tablespoons of real vanilla extract and mix together. I like to use an immersion blender to blend the chunks up into a half chunky sauce. If your mixture is still too thin, cook a little longer in the pot. (It will thicken ever more in the fridge.)
Once your apple butter is done, you can refrigerate it for up to six weeks or freeze it for up two months. If you want it to last through the winter, you can process them in a water bath for 20 minutes and they will keep for a year. You can find the instructions for the water bath process at the Ball Fresh Preserving Site.
Just imagine a spice filled thick sweet and tart apple sauce in one bite...and you will know why we are crazy for this recipe! I hope you enjoy this as much as we do. It sure makes the winter mornings smell divine and taste even better!
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