A little story. Indulge me?

As a child growing up, there was always this sweet smell in my Granny’s house, and I never really could figure out what it was. Just that it became the scent that I recognized as her house. I never got around to asking her what it was, and then she passed… and I lost the opportunity to do so.

A few years later, we took the kids apple picking at the local orchard, and of course, we came home with far more apples than we could reasonably eat before they went bad. I had some very enthusiastic apple pickers. Having grown up eating apple butter all my life, I checked the family cookbook (given when I got married) for how to make it. The only adaptation I made was loading it into the slow cooker instead of cooking it on the stovetop. I went to bed, expecting to finish the batch in the morning.

…and I woke up to the smell of Granny’s kitchen.

This is her recipe. I’ve included my own personal adaptations in the notes, but otherwise, this is hers. When I make apple butter to gift to friends, I tell them this story. When I give it to the family, I let them know this is Granny’s recipe. This is more than just a way to use up a lot of apples. This is childhood and love and memory. I continue to make Granny’s apple butter, and then share it, to keep her legacy alive.

Granny’s Apple Butter

Recipe by HRM Coupon Queen (and her Granny)Course: CondimentsCuisine: HomestyleDifficulty: Easy

A recipe straight from my childhood. This sweet apple butter goes well on bread, biscuits, or straight up on the spoon. This is the original recipe directly from the cookbook Granny gave me when I got married.

Ingredients

5 lbs apples, cored and pared
4 c water
3 1/2 c sugar
2 tsp cinnamon
1 tsp ground cloves
1/2 tsp allspice

Directions

Place apples and water in large pot. Bring to a boil and cook 15 minutes.
Remove apples from pot and push through a strainer or sieve.
Add sugar and spices. Simmer until sugar dissolves.
Return mixture to a boil and cook until the mixture thickens.
Test by placing a spoonful of mixture on a chilled saucer. If it stays in place without watering around the edges, it’s ready.
Pour into pint jars and seal.

Notes

To make this recipe in the slow cooker, omit water. The apples should give off sufficient juice. Add all other ingredients to the slow cooker at the start. Cook on low 8-10 hours, or overnight. Blend well until a smooth, thick puree is attained.
I personally find this recipe too sweet for my taste. I reduce the sugar to 1 cup, usually divided between white and brown sugar.
If you are making this recipe in the slow cooker, it is not necessary to peel the apples before cooking. The slow, long heat will break down the peel. The pectin in the peeling will help thicken the batch to a nice spreading texture.
I like to add 2-3 pieces of crystallized ginger with the spices, but that is of course optional.
Follow best food safety practices for sealing the jars for long-term storage. If you’re concerned it’s not done correctly, keep the apple butter in the fridge.
If you do peel the apples, regardless of cooking method chosen, don’t throw those out! I have a recipe for spiced apple peel jelly.