I had two large apples that were truly past their prime and, in the interest of trying something new, decided to make a Micro Batch of Apple Butter in my itty-bitty two quart Crock Pot. This is a fun little project that only makes about 4oz of jam so it doesn't need to be canned, just stored in the fridge. But it does require stirring so it's best to make it when you plan to be home all day.
Could this be made on the stove top? Absolutely, you just need to keep a closer eye on it.
Micro Batch Apple Butter in 2 Quart Crock Pot
2 large apples-I had a Rome and Delicious, they weighed about 12 oz before peeling and coring
1 tsp water
1 tsp lemon juice
1 Tblsp sugar-or more to taste, it's your jam:@)
shake of cinnamon
- Peel and core the apples, dice 1/4", add everything to Crock Pot.
- Cover and cook on low for 6 hours stirring every hour or so mashing the apples each time. Every time you lift the lid, try to have the accumulated water drip somewhere other than back into the pot. Some folks place a paper towel under the lid, I just lift it straight up then tip it into a bowl.
- Remove lid and cook on high for 1.5 to 2 more hours, stirring more frequently so it doesn't scorch (every 15-20 minutes). Once it's nice and brown and beautifully thick (pastier than applesauce) spoon into jar and allow to cool.
- Store covered in the fridge.