Vanilla Rum Apple Butter
Rating:
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Serves:
Yield: 8 8-ounce jars
Prep:
35 Min
Cook:
1 Hr
Method:
Canning/Preserving
Ingredients
-
6 lbapples, peeled, cored, and quartered
-
2 csweet apple cider
-
2-1/2 cgranulated sugar
-
1 crum
-
2 tspground vanilla (or vanilla extract)
How to Make Vanilla Rum Apple Butter
- Combine apples and apple cider. Bring to a boil over medium-high heat. Reduce heat and boil gently, stirring occasionally, until apples are soft, about 30 minutes.
- Puree using an immersion blender, food mill, or food processor just until a uniform texture is achieved. Do not liquefy. Measure 12 cups of apple puree.
In a large slow cooker, combine apple puree and sugar. Stir until sugar dissolves. Prop lid open with using the handle of a wooden spoon and allow to reduce gently for about 8 hours. - Stir in rum and ground vanilla and cook for 1 hour. Finished apple butter will be thick and hold its shape on a spoon.
- Can (process for 10 minutes) or refrigerate for up to 1 month. If it lasts that long.
