Slow-Cooked Applebutter

Saturday, October 10, 2015

Arkansas Black, a variety developed in the 19th century and perfect for cooking.
One of my favorite memories from going to my grandmother's house as a child was eating applebutter toast in her kitchen. I would place several slices of Wonder bread into her little vintage toaster and watch it slide down ever so gently, only to reappear a minute later, all golden and lovely. Then I'd dip a spoon into the applebutter jar and slather the toast with that spicy, sweet concoction.  I can still feel the wood on the base of the pedestal table where my bare feet would rest as I happily munched on slice after slice, lost in my daydreams while the grown-ups chatted in the living room.

Here's an easy and delicious recipe for homemade applebutter - so yummy, you'll never want to buy any from the store again.

Slow-Cooked Applebutter

Fill a crockpot with apples, quartered and cored (do not peel).

Add these ingredients:

3 cups of white or raw sugar (or you can use some sugar and some maple syrup)
2 teaspoons cinnamon
1/2 teaspoon cloves
1/2 teaspoon ginger
1/4 teaspoon allspice

Cook for three hours on high, then stir. Cook nine more hours on low.  Do not remove lid while cooking the last nine hours.

Put in blender and process by turning on and off, one second at a time (pulsing 3 - 4 times) until smooth consistency.  Yields 3 - 4 pints.

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