Harvest Apple Butter
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