I know I said yesterday when I posted the homemade applesauce recipe that I would wait to make apple butter until October 1st because my recipe was not Whole 30 approved. The baby had a rough night and didn’t sleep much, so we went out to the farmers market bright and early again. I grabbed apples and decided to try to tweak my recipe to make it fully Whole 30 compliant.
My original recipe for apple butter contained honey. There are no artificial or natural sweeteners allowed on Whole 30 so the honey was out. For apple butter I tend to use tart apples, but I grabbed another 25 pounds of the Golden Delicious Apples I bought the day before and used for my applesauce. I hoped that by using a sweeter apple, I could avoid adding sweetener to my apple butter. I didn’t want to ruin all the apples, so I did a test run first and it was a success.
The unfortunate part about apple butter is it reduces in volume when it thickens. This is an obvious fact, but one my sleep deprived brain didn’t consider. I should have grabbed 50 pounds of apples to make the amount of apple butter I had hoped to get, but I can always return and buy more on Saturday if I am in the mood to finish up. My next canning recipe is tomato sauce, but I really want to get all my apple recipes canned and ready for winter before I move on to something else. Making another round of apple butter will also give our garden more time to finish making me enough tomatoes to make the sauce!
Like the applesauce, I made the apple butter using 5 pounds of apples at a time. There is no way all 25 pounds were fitting in my slow cooker at once. I have broken down the recipe into how much I used for 5 pounds of apples, which made me a pint and a half of apple butter each.
- 5 pounds apples (I used Golden Delicious)
- ½ cup apple cider vinegar
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon allspice
- ½ teaspoon cloves
- core and slice the apples.
- place apples in slow cooker with apple cider vinegar and cover with lid. cook on high for 3-4 hours stirring occasionally.
- once apples easily break apart into a chunky applesauce texture when stirring, remove apples from slow cooker and puree until smooth using a blender or food processor. I used my Nutribullet.
- pour pureed apples back into slow cooker and mix in all your spices.
- continue to cook on high, uncovered, for an additional hour or two, until the apple butter reaches your preferred thickness.