Reason this is feasible and a great idea. When I was in junior high, my parents moved to the country. My dad always wanted land and loved the idea of deer hunting on his own property. So to lure these tasty deer in, in addition to deer corn and salt licks through out the property, he also planted 5 granny smith trees just before the tree line and next to the pond. I swear these went in almost immediately, and when someone said, "Granny smiths? Well, John, those are really good tasting apples you're be having in a couple years." He looked at him like he was crazy and said matter of factly, "The apples are for the deer." So it's been almost 15 yrs since they were planted and it's been just over 4 yrs since he died, and I've never had an apple- they're for the deer. But two weeks ago, I was mowing around them and noticed that even though everything died this summer from the drought, I have good size apples on two of the trees.
About a week later, I was concerned about finding a cookie that was like an oatmeal creme pie, but had apple filling in it instead of creme. Random ideas come along and need to be followed. I love oatmeal creme pies, but apple ones sounded good and healthier. So that makes them more justifiable in eating a couple at a time, right? I never found these magical cookies by the way, but I started looking for the recipes for filling and then changed to apple butter recipes.
I ended up with a mash up of some recipes I found online. Most of the recipes wanted copious amounts of sugar or to use apple sauce and/or apple juice.I have apple trees and tons of apples in the backyard, so I don't want to buy any apple stuff and I've been trying to eat healthier this last year. I've been cutting out processed food and trying to stick more to a meat, fruits and vegetables diet. Also, cutting out sugar unless it's already in my tasty strawberries or apples.
Ingredients:
12 to 15 apples, cored, peeled and cubed. (cubed quantity should be 2 qts)
1/3 cup pure maple syrup
1/4 cup white balsamic vinegar
1 cup brown sugar (added an extra bit, maybe 1 tbsp in the 2nd batch)
1 tbsp cinnamon (added maybe 1/2 tsp more in 2nd batch)
1/2 tsp cardamon
1/4 tsp nutmeg
1/4 tsp all spice
I made two batches and will address the differences and changes later. As I'm cubing apples I tossed them into a 2 qt pitcher, maybe not the most technical way of measuring, but gave me an idea at least. Then I ran them through a small blender (larger one would work better than my little one serving smoothie one) and made them into smaller chunks... not liquid, kinda like lesser apple chips. Should have taken a picture at this stage.
Then I dump them into a crock pot (stove top the first time and will never do it again). Added the other ingredients and stirred. Turn crock pot on low for the next 10 hours, lid slightly opened (like wide enough for a big wooden or plastic spoon handle), I covered it with my hand towel to not let it evaporate too much. Stirred about once an hour or maybe like once in a couple hours- did the second batch overnight and most of the stirring was anticipation.
Got up early and the house smells like apple cinnamony happiness. Stirred, added some water to get the consistency I wanted if needed, turned it on high to break down more. After another hour or so, pulled out a hand blender and worked up to its highest setting to help break down any large chunks. Leave it alone on high for another hour, maybe another blending to break up any chunks that softened since the last time. I saw recipes in which people poured the whole mixture into an actual blender. My big one was downstairs on a basement shelf, so I used the hand blender mostly out of laziness. Course, if you used a big blender at the beginning, then maybe cut out the end blending here altogether. I should try this maybe.
Once you get the consistency and taste you want, it's time to do some canning. My first batch made 6 and a half jars. It's pretty smooth, but not very thick either. It's also kind of appley, with a bit of tart aftertaste. My second batch with more spices as noted in the ingredient list and less water added, is still smooth, but thicker. It spreads more like butter and holds the peaks on toast and doesn't slide off the knife as easily. It's also more cinnamon spicy and sweet. I still actually taste the cardamon, which I discovered and adore from Persian tea/coffees I discovered this summer. I thought I liked the second one better, but I think they're both good. I like the thicker consistency of batch 2 for sure. But the appleness of batch 1 is nice and is addictive in a way that the spices aren't overpowering. The second batch is definitely sweeter, and almost covers the apple undertones. I think it'd be great on a sandwich (haven't tried it with peanut butter, but soon), or on a bagel or biscuit. The first batch is good with apples or whenever you don't want such a strong taste. I like that my tastebuds search through the tastes on this one. Sweet, spicey, and ending with a discovery of apples.
1st & 2nd batch side by side
1st batch on toast - color is more light reddish brown
2nd batch - obviously much thicker and more reddish color
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