A Season You Must Enjoy and Making Apple Butter

A Season You Must Enjoy and Making Apple Butter

It has been a hectic few weeks (let's be honest---a hellish few months).  I have been in the process of moving---downsizing since my husband passed away in July.  I now have a cute little cottage that I can more easily maintain.  It was important for me to move before cold weather hit.  The memories at the farm these past 36 years were just too much...and the farm needed way too much, much more than I could handle.  

 I haven't posted as regularly as I really wanted to, but now I'm at a place where I am relatively settled.  It has given me time to look around my new little town (population of around 534).  A cute and slow-paced place that has an adorable gift shop (perfect Christmas gifts here) a few places to eat and a gas station.  It's also a short drive to other larger towns too.   I'm loving my new spot so far.

What a glorious this past weekend was. Now I could've worked all weekend unpacking and cleaning, but that sun was glorious.  So, I decided to head to the local Apple Butter Festival that ran Saturday and Sunday, and inspect all the handmade crafts, jewelry and soaps.  I soaked up the sun.  I ended up buying a pumpkin, some apple cider and a of delicious apple butter.  My tip?  Enjoy these delicious days of Fall because they pass way too quickly. The household chores and other stuff can wait.  Try to attend at least one festival this season.  And if you happen to get some apples, try your hand at making some Apple Butter (so good on a cream cheese bagel, warm biscuit or toast).  

I have an easy crockpot recipe that makes a small batch, and it takes all the hard work out of making it.  It is practically care-free.  Make sure to use softer apples like Fiji or McIntosh.

Crockpot Apple Butter (5 cups)

5 lbs apples peeled, cored, cubed

3 cups sugar divided

1 1/2 teaspoon ground cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ground cloves

Place apple cubes and 1 1/2 cups of the sugar in a 6-quart slow cooker. Cover and cook on HIGH 6 hours. Stir in cinnamon, nutmeg, cloves, and remaining 1 1/2 cups sugar. Cover; cook on LOW until apples are very soft, 4 hours.  Use an immersion blender to blend smooth, or carefully use a blender (it's hot!). Cool completely. Store in an airtight container in the refrigerator up to 1 month.  Or you can place Apple Butter in jelly jars (about 5), and place in a boiling water bath canner 10 minutes.  After cool check to make sure lids are sealed.