So the store had a sale today and I walked home with a bag of apples. At first it wasn’t bad – I had an apple here there, sliced some up to enjoy while watching Netflix. A few others for lunch. After a few days, I only managed to finish about a quarter of them. Ugh. I mean, apples are good for you and all; Apples are a good source of dietary fiber, both soluble and insoluble. Dietary fiber aids in digestion, helps prevent constipation, and promotes a feeling of fullness, which can assist in weight management.
They also contain several essential vitamins, including vitamin C, which is important for the growth, development, and repair of body tissues. Vitamin C also acts as an antioxidant, helping to protect cells from damage. Apples also offer essential minerals like potassium for heart and muscle health, as well as trace amounts of calcium and iron. Additionally, they are packed with antioxidants such as flavonoids and polyphenols, which combat free radicals, lowering the risk of chronic diseases. Furthermore, apples are a low-calorie, low-fat snack, making them a wholesome choice for those focusing on weight management and calorie control.
The fiber in apples helps regulate blood sugar levels by slowing down the absorption of sugar and carbohydrates, making them a good choice for individuals with diabetes or those at risk of developing the condition.
I love apples, but no way I was eating like 20 apples over the next couple of days. I had to come up with a plan before they went bad. So, here we are….
What we’re cooking ~ Apple Butter
Ingredients:
- 4 pounds (about 8-10) apples, preferably a mix of sweet and tart varieties (such as Granny Smith and Fuji)
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 tablespoon lemon juice (optional, for tartness)
- 1 teaspoon vanilla extract (optional)
Instructions:
- Prepare the Apples: Wash, peel, core, and chop the apples into small chunks. You can leave the peels on for added texture and color, but removing them results in a smoother butter.
- Cook the Apples: Place the chopped apples in a large, heavy-bottomed pot or slow cooker. Add the granulated sugar, brown sugar, ground cinnamon, ground nutmeg, ground cloves, and salt. Stir to combine the ingredients.
- Cook on Low Heat: If using a stovetop, cook the apple mixture over low heat, stirring occasionally, for about 6-8 hours. If using a slow cooker, set it to low and cook for 8-10 hours. The apples will become very soft and dark brown as they cook down.
- Blend or Mash: Once the apples are extremely soft and have cooked down significantly, you have two options:
- Hand Mash: Use a potato masher to mash the apples until they reach your desired consistency. This will result in a slightly chunky apple butter.
- Blend: For a smoother apple butter, use an immersion blender or transfer the mixture to a regular blender and blend until smooth. Be careful when blending hot liquids, as they can splatter.
- Finish and Season: If desired, add lemon juice and vanilla extract to the apple mixture for extra flavor. Taste and adjust the sweetness or spice level to your liking. If it’s too sweet, you can add a bit more lemon juice or spice.
- Simmer: Return the blended apple mixture to the pot and simmer uncovered over low heat for an additional 30-45 minutes, stirring occasionally. This will help thicken the apple butter to your desired consistency.
- Cool and Store: Let the apple butter cool completely, then transfer it to clean, airtight containers or jars. Store in the refrigerator for up to a few weeks or freeze for longer storage.
Enjoy your homemade apple butter on toast, biscuits, or as a condiment for various dishes!
I had about 18 apples left so I made a lot of apple butter and gave some to my neighbor. Sweet of me, ain’t it! Also, I saved a lot of jars from other stuff and they’re perfect for this.
