First of all, I am sorry for not posting in a little while! I have been extremely busy with just life in general. OH and I have been adjusting to my new work schedule and LO will be going into part-time daycare in about 2 weeks.
My mum and I went to a Paint Nite and I painted this. I had so much fun, even if the painting is sub-par!
Mum, my nephew, LO, Kaiya and I went apple picking at Mountain Orchards. It was extremely hot and very sticky out but it was fun nonetheless.
This is an easy recipe and has very few photos to go with it as I was trying it out myself. It is also a very long recipe so if you do the first part overnight, the second part doesn’t take nearly as long.
Here is what you need;
- 12 – 14 apples cored, peeled and sliced (I used Lobo and McIntosh)
- 1 1/2 C packed light brown sugar
- 1 tbs ground cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp vanilla extract
First layer your apple slices into your crock pot. Add the sugar and cinnamon. Put the crock pot on low for 7 – 8 hours.
After the 7 – 8 hours is up, if you have an immersion blender this is the best time to use it. Make sure everything is nice and smooth. This is also where you add the nutmeg and vanilla.
Leave the lid off of the crock pot and turn it up to high for a maximum of 2 hours. If you are canning, get everything ready in this time frame. If you are just jarring and refrigerating it, wash your jars and lids thoroughly with warm soapy water (you should be doing this with the canning process as well).
When the apple butter is thickened and slides slowly off a tilted spoon, you are done cooking!
Store the delicious apple butter. LO loves it on a piece of toast. I like it on pancakes. Either way I was pleasantly surprised with my first attempt!