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Prep Time: 20 Minutes Cook Time: 675 Minutes |
Ready In: 695 Minutes Servings: 50 |
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Spread made with blueberries and cooking apples, such as Gala or Granny Smith. Ingredients:
8 large cooking apples - peeled, cored, and sliced |
8 cups fresh blueberries |
2 cups white sugar |
2 teaspoons ground cinnamon |
1 teaspoon ground nutmeg |
1 teaspoon ground allspice |
1/4 teaspoon ground cloves |
9 (1 pint) canning jars with lids and rings, or as needed |
Directions:
1. Place apples in a slow cooker. Cook on High, stirring occasionally, until apples are softened and broken down, about 3 hours. Add blueberries, sugar, cinnamon, nutmeg, allspice, and cloves; stir to combine. Lower temperature to Low. Simmer until apple butter is thickened, stirring often, 8 hours.
2. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack apple butter into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
3. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
4. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
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