I love autumn. Crisp air, warm sweaters, and of course, harvest time! My parents have two huge crabapple trees in their backyard here in Alaska, this year instead of the usual pie filling, I made crabapple butter and crabapple wine! Nothing says fall like the warm, delicious scent of apples and spice! Peep the simple and delicious recipe below.
About 70 crabapples, chopped and cored, stem and seeds removed-enough to fill up your slow cooker
3 C brown sugar
1/2 C lemon juice
1/4 t sea salt
1-2 T cinnamon (optional)
juice from 4 mandarin oranges (optional)
Place all ingredients in the slow cooker and stir well to fully mix.
Cook in slow cooker on low 8-10 hours, stirring every few hours. You'll know it's done when it's a nice brownish-red color and the mixture is soft.
Before placing in jars for canning processing, you can put the cooked apple butter mixture in the blender or food processor to make it smooth.
Put in sanitized pint size jars, leaving about a 1/2 inch space at the top.
Use a chopstick or other sanitized tool to remove any air bubbles.
Wipe the rim clean and finger tighten the top and ring lid.
In a large pot, bring water to a boil (at least enough water to cover the jars by 1-2 inches).
Carefully place the jars of Apple butter in the boiling water using the proper canning tool.
You can turn the heat down, as long as it maintains a gentle boil. Put the lid on and let the jars boil for 20 minutes.
Carefully remove jars from the water and place on a towel or raised canning surface at least 1 inch apart.
Listen for that special *ping!* you hear to indicate that a seal has been formed. Check the lids to make sure they are indented, indicating that a seal has been formed.
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