The New Yarnigans Blog

Faced with making an extremely large amount of apple butter for Regina’s autumn wedding and not being able to find a recipe, I decided to make my own.  It had to be classic, but with a little extra “autumn” in the mix.  After a few test batches, this was what we decided on.

20 large apples, peeled and finely chopped

4 cups sugar

4 tsp cinnamon

1 tsp ground nutmeg

1 tsp pumpkin pie spice

1 tsp sea salt

1 splash lemon juice

Combine all ingredients in a crock pot and cook on high for 1 hour.  Reduce to low and cook for 9 more hours, occasionally mixing with a wire whisk to break up the apples.  When the consistency is smooth, preserve in canning jars or refrigerate.

Yield: approximately 12 4oz jars