Sugar and Spice

What happens if you take applesauce and keep cooking it?

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With a few more spices, you’ve got apple butter.

This recipe can be divided or multiplied. I double it for 40 pounds of apples. Well, 40 pounds of apples minus enough to make a pie.

Apple Butter

18 cups unsweetened applesauce

1 Tablespoon cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon allspice

2 cups sugar, divided

Fill a crockpot with applesauce. It might not all fit, but that’s ok, you can add more later. If you’ve got 2 crockpots you could get both going – that’s what I do.

Add spices and 1 cup of the sugar.

Prop the lid on your crockpot with a wooden spoon or chopstick so the steam can escape.

Set the heat on low.

Cook for 6 hours, then add the rest of your sugar and more sauce if you’ve got room.

Continue cooking and adding applesauce as needed until it looks and tastes like apple butter. Mine generally takes a total of about 22 hours. (That includes the 6 hours above.)

Prep 12 half pint jars.

Ladle hot apple butter into jars, leaving 1/4″ headspace.

Process in hot water bath for 5 minutes after water has returned to a boil.

Feeling Saucy

Is there anyone who doesn’t like applesauce?

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Never mind, if there is I don’t want to know.

Applesauce

Apples (As many or as few as you’ve got. Don’t forget to ask your local farmer for seconds -you’ll pay half the price.)

Sugar (optional)

Cut the apples into chunks, peeled or not depending on what you like, and put them in a pot.

Add a small splash of water to keep them from sticking before their juice starts to flow.

Cook on medium-high heat until the apples are soft enough to break with the back of a spoon.

Add sugar to taste.

Puree with an immersion blender for a smooth sauce, or leave as is for chunky.

Ladle into clean jars, leaving 1/2″ headspace.

Process quarts for 20 minutes or pints for 15. If you’d rather not can, just store in the fridge.