I have all sorts of emotional passion-words for how amazing this recipe is. I grew up with my mum’s apple butter jam which was always so buttery and smooth and rich. Love it. This is definitely comparable but with a lot less sugar (none actually!) and it takes simple to the next level. I find jams intimidating because they seem a bit high maintenance. I’m just learning how to cook here people, canning is a whole different skill set. This jam is freezable too so if you prefer not to can, freezing is a great alternative. Make it, divide it into freezer safe containers and freeze it. You can make Christmas presents in July! There is absolutely no reason you can’t make a pear butter jam or half and half using the same method. Just use soft and ripe pears, the woody ones won’t cook down properly. The only special tool this recipe requires is a slow cooker. I’m sure 98% of people have one kicking around their basement from 1974.
10 Apples – Red Delish, Pink Lady etc. Something that will cook down
2 cups Unsweetened Apple Juice
1/4 cup Water
1/4 cup Apple Cider Vinegar
1 tbsp Cinnamon
1/4 tsp Ground Cloves
1/4 tsp Nutmeg
1/2 tsp Vanilla Extract
Pinch of Sea Salt
– Core and cube apples and put them in a slow cooker. Leave the peels on and you don’t have to cut them small. You could even slice them if it’s easier
– Add apple juice, water and apple cider vinegar
– Add all spices and vanilla extract. Sprinkle sea salt into crock pot and stir to combine all spices and the liquid
– Cook on low for 12-15 hours
– When the apples have cooked down you will have more liquid than you started with. Blend apples using an immersion blender or transfer everything to a large food processor. Blend thoroughly and let cool. Put in 1/2 pint jars and freeze. Though I just used freezable plastic containers
Nutritional information for jam is usually based off of tablespoons. When I figure out how many tablespoons are in 4 pints I’ll work this out. Suffice it to say you don’t have to feel guilty about eating this jam with the lack of sugar!