Every fall we visit the apple orchard, and every fall I get a hankerin’ for homemade apple butter. It takes a lot of apples for such a small yield, but it’s oh so worth it. This year I searched around on Pinterest for a freezer apple butter recipe, and I found a few. One in particular, from chindeep.com, stood out because it called for blackstrap molasses, an ingredient I hadn’t tried before in apple butter.
After all was said and done, I decided to make my own recipe, but I also included molasses; I just had to try it. I think the next time I make it, I’d whittle down the molasses just a bit, because it is quite strong. So, I’m whittling it down just a bit in the printable recipe below. Oh, and don’t be like me and forget to take out your cinnamon sticks before you mash the apples. Yeah, I was having a weird day.
Anyway, this is absolutely delicious on a warm biscuit with melted butter. Plus, the scent from the slow cooker will waft through your home all day long. Makes for a very cozy atmosphere. Enjoy!
- 19-20 apples
- 1/4 cup Blackstrap Molasses
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 tsp. nutmeg
- 1/2 tsp. apple pie spice
- 1/2 tsp. cloves
- 1/2 tsp. vanilla
- 1 tsp. lemon juice
- 3 cinnamon sticks
Core, slice, and peel apples. Add to slow cooker with all other ingredients, and mix well. Turn slow cooker to low heat, and cook for about 8 hours.
After 8 hours, remove cinnamon sticks, and mash apples with a potato masher. Allow to cook 1-2 more hours, or as long as needed to allow for a thicker consistency.
Sterilize jars and lids. Fill jars, leaving about an inch at the top. Place lids on jars, and let cool. Place in refrigerator if planning to eat within the next week or so. Otherwise, place in freezer.
Makes about 4-5 small jelly jars.