I started out this morning wanting apple butter. Actually, I’ve been craving apple butter for the last couple of weeks. I was dismayed to find, however, that my local “Mart” store did not carry apple butter, but only a tiny fancy bottle of apple-pecan butter that was far more than I was willing to spend. What? How could this be? It appears that you are not supposed crave apple butter in the Spring. Who craves apple butter only in the Fall? Who are these people? Whoever you are, you will not prevail. I will triumph!!!
I started with cans of fruit. No one is eating them at this time of year when fresh fruit is so readily available and inexpensive. So I opened pears, peaches, and apricots and got to work.
You will need:
6, 15 oz. cans of sliced pears
4 , 15 oz. cans of sliced peaches
3, 15 oz. cans of apricot halves
2 cups apple juice, separated
1 Tablespoon of ground cinnamon
2 teaspoons of ground nutmeg
1 cup sugar
Open all of the cans of pears and dump them in a colander. Rinse the pears. Add about half the pears and 1/2 a cup of apple juice to a blender and blend until smooth. Dump the mixture into a 6 qt. slow cooker. Process the rest of the pairs with another 1/2 cup of apple juice and add to slow cooker.
Next open all the cans of peaches into the colander and rinse. Add all the peaches and another 1/2 cup of the apple juice and blend well. Add the peaches to the pears in the slow cooker.
For the apricots do the same and blend with the last 1/2 cup of apple juice. Add the apricots to the mix and stir together.
Add the cinnamon, nutmeg, and sugar and stir well to combine. It should look like this before
And this after stirring.
Cook in your slow cooker on low for 10 hours. You could also do this overnight and have a yummy fruit butter to put on your gluten free toast or English muffin. If you’re like me, however, you’ll want to put it over your ice cream and make it look like this: