Apple Butter

I have had this apple butter recipe for a while now. It comes from the Gooseberry Patch Slow Cooking cookbooklet. When we lived in WA I started canning. I grew lots of tomatoes and Reese's brother had some property down the street where I grew a bigger garden and used a lot of the fruit from his trees for canning. I canned pasta sauce, salsa, applesauce, apple jelly, pears, pear honey, and pickles. I miss canning. I look back fondly on those days when Lane was just a little guy and I would pull him in the wagon over to Uncle Jo's to harvest what we had grown. And his excitement when he would find red tomatoes on our plants at home. Then when he would go to bed at night I would start canning. I would stay up until midnight sometimes, the kitchen would be steaming from the boiling canner. It was so fulfilling to get done and here the "ping" of the lids sealing as I was cleaning up. Some people probably think I am weird (well those of you who know me well enough know that I am in fact weird). I just think that maybe I was born in the wrong decade or century for that matter :)

To get back to my apple butter....I decided this would be a great way to can something without having a garden or fruit trees. I could just buy 4 lbs of apples at the store. It's a crockpot recipe so the stove didn't need to be on for a long time. I started in the morning and by the time I went to bed that night I had 4 jars of apple butter.

The recipe calls for ground cloves which I didn't have, so I just put 15 whole cloves in and fished them out when I was done. Next time I will buy ground cloves...
From whole Granny Smith apples....
to a cooked, deep brown about 10 hours later. It says to use a food mill to separate the pulp and the solids. I pushed it through a colander, picked out the peels and mashed it up by hand. Next time I will buy a food mill.....
Then I returned the juice and pulp to the crock pot along with the sugar and spices. To cook for another hour. I would have liked it to turn out a bit thicker, so next time I might put it on the stove and simmer it for an hour instead of it just on high in the crock pot.
Ahhhh. The fruits of my labor. I had to cut out some apple images from my new Country Life cricut cartridge for the picture. I am strange.
The apple butter is very yummy on an english muffin with peanut butter. I think it would also be awesome warmed up to use instead of syrup for pancakes or french toast.

Harvest Apple Butter

4 lbs apples, cored and quartered 1 tsp ground cloves

1 cup apple cider 1/2 tsp allspice

2 1/2 cups sugar 4 1/2-pint canning jars and lids, sterilized

1 tsp cinnamon

Place apples and cider into a slow cooker; heat on high setting for 10 hours. Sift through a food mill; return pulp to slow cooker, discarding solids. Add remaniing ingredients; stif to mix. Heat, uncovered for one house; fill sterilized pint jars to within 1/4 inch from the top. Wipe rims and secure lids. Process in a hot water bath for 10 minutes. Makes 4 jars.

On another note, I am 29 weeks pregnant. I have been taking a belly shot every 4 weeks, so at 28 weeks I was supposed to take one and never did. Here is my belly shot, one week late.