Seems as though the Apple Butter recipe did not make it onto the blog. Here you go. Sorry no photos of the butter cooking, however I will take a photo of my toast tomorrow and add it later. Enjoy...
By Penny Rich
Makes about 4 pints
5-6 pounds apples, all different kinds
3 cups sugar
2-3 teaspoons ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon salt
Pinch of nutmeg
Peel and core apples. Chop finely in food processor fitted with the metal blade. Add the apples and the rest of the ingredients to a crook pot. Cook on high for about 1 hour then on low for 10-12 hours. Puree butter in the crock pot with and emersion blender and turn the heat to high. Leaving the lid slightly ajar, cook until apple butter reduces by half and becomes thick.
Carefully fill sterilized jars with apple butter and process in boiling water for 15minutes. Remove and allow to sit overnight. Test the seal and refrigerate any jars that have not sealed completely.
Sealed jars will keep for 2 years.
Once opened butter is good for 2 months.