apple butter in the crock pot
- chelleyd01 Sep 16, 2007 06:27 PM
So, my old pup passed 2 days ago. I have decided that cleaning and cooking is my form of mourn. I scooted out to the local apple farm today and bought a peck of melrose and a half peck of honey crisp. I peeled, cored and mandolined them thin. I layered them in my crockpot with LOTS of cinnamon, nutmeg, a handful of dark brown sugar on each layer and the juice of one lemon, total. I also added a good 3 inch piece of fresh ginger, peeled and sliced thin. I started them on high and as they broke down, I added more apples until that sucker was to the rim. I let it cook on high from 2pm until 845pm, stirring to make sure it didnt stick in the hot spots. I whipped out my immersion blender and smoothed it into nice dark brown appley goodness. I have it on low now with the lid off to reduce for another hour or two. Jake is on slice of toast number 5 slathered with butter and hot apple butter. If you get the notion, but dont want to stand over the stove all day, that is the way to go.
I wonder if I might be able to do the same with pumpkin? Any thoughts?
Sorry about your dog. Being a dog lover and owner, I ffel your pain. Thanks for the instructions on the apple butter. I have wanted to try it in the crock pot but wasn't sure how it would turn out. Hubby loves apple butter and it is the perfect season for it.
It sure sounds good, but I have`nt seen the cooking time for punkin butter. I do know
that apple butter is at least 8-10 hours. I have one question concerning your variety of
apples, I live here in california and I havent heard of these varities are they east coast
apples and are the sweet or tart varities?
melrose is a firm, crisp more tart than sweet apple. Honey crisp is a sweet but crisp apple. I have used lots of other varieties. I just usually taste the apples and decide if I want a sweet sweet apple butter or a tart sweet apple butter. This batch has a nice tang to it and a nice afterkick from the fresh ginger. Of course, you can make it as sweet or as spicy as you want, depending how much brown sugar and spice you add. (Jake has moved on to ice cream with the apple butter!)
I've always added pumpkin or butternut squash to my apple butter. It adds a nice texture and flavour to the butter. I've never tried pumpkin butter, though. It sounds wonderful. I HAVE made pear butter and peach butter. I didn't care for the pear, but the peach, with ginger was fabulous! Crockpot/slowcooker? you BET!
That sounds wonderful....never tried anthing like that! Just One Question; what is the capacity of your crockpot? I have the large oval one, 6 quart Rival.
Wish I could help on your question on pumpkin, but never had any experience along those lines. My experience is limited to pot roasts and stews in my Rival slow cooker.
If apples work.....why not pumpkin??
PS: So very sorry about your doggie! I know how painful that can be!!!
Thanks, Chelleyd- your apple butter sounds great.
I recently spent a day making and canning applesauce and butter, and have been eating it like it was going out of style ever since. For the apple butter, I used a variety of apples from our local orchard (just outside of Cnocord, NH)... maybe 8 varieties, including some heirlooms and unusual kinds. I peeled and sliced, and put them in a big stock pot with a cup or so of unpasteurized cider, a squeeze of lemon, some fresh nutmeg, and some cinnamon. Then I let it cook down, stirring occasionally, while I did the rest of the chopping and canning for the applesauce and a few pies. I used my immersion blender at the end, and even though it is a bit juicier than store-bought, I've been coming up with excuses to eat it for the last two weeks (on PB tioast, pund cake, ice cream, bananas....). Mmm!