vanilla rum apple butter

How To Make vanilla rum apple butter

• 1

  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.
• 2

  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.
• 3

  Stir in rum and ground vanilla and cook for 1 hour. Finished apple butter will be thick and hold its shape on a spoon.
• 4

  Can (process for 10 minutes) or refrigerate for up to 1 month. If it lasts that long.
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