Guest guest Posted October 19, 2009 Report Share Posted October 19, 2009 12 cooking apples, peeled, cored & sliced (about 14 cups) 1 1/2 cups agave nectar 1 1/2 tsp ground cinnamon 1/2 tsp ground cloves 1/2 tsp ground allspice or ginger Place apple slices in a 5 or 6 quart slow cooker. Stir in all other ingredients. Cover and cook on high for 4 hours. Remove lid, stir, & continue to cook uncovered another 2 hours or until apples are very tender & most of the liquid evaporated. Cool mixture at least 1 hour or cover & chill overnight. Process with an immersion blender or food processor. Ladle apple butter into 1/2 pint freezer containers, leaving 1/2 inch head space. Seal & label. Store 3 weeks in fridge or up to a year in freezer. makes 4 1/2-pints I made this last month and at the last minute I realized I had no allspice. I have no clue what happened to it! So I decided to throw some ground ginger in instead and it came out great! Everybody loved this I have to make more really soon! I actually got about 3 Tbsp of it out of the whole batch! I mainly made it for my grandmother, who loves apple butter but can't buy it any more because there's too much sugar and she's diabetic now. A lot of my family and friends are diabetic or on the verge of developing it, so I've been playing around with agave trying to come up with some recipes that are satisfying as well as safe for everyone. If your concerned it may be too sweet for you, cut back on the agave. I tasted it warm and it gets a lot sweeter after being chilled, so keep that in mind before adding more agave. It's very rich in flavor...a little goes a long way! I used a mixture of gala and golden delicious apples. I also used dark amber agave nectar. Use what you like! I'm just trying to answer any possible questions here. Enjoy! Jae Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 19, 2009 Report Share Posted October 19, 2009 What a great idea for the slow cooker. Thanks Jae! On Mon, Oct 19, 2009 at 10:01 AM, Jae <recyclednew wrote: > > > 12 cooking apples, peeled, cored & sliced (about 14 cups) > 1 1/2 cups agave nectar > 1 1/2 tsp ground cinnamon > 1/2 tsp ground cloves > 1/2 tsp ground allspice or ginger > > Place apple slices in a 5 or 6 quart slow cooker. > Stir in all other ingredients. > Cover and cook on high for 4 hours. > Remove lid, stir, & continue to cook uncovered another 2 hours or until > apples are very tender & most of the liquid evaporated. > Cool mixture at least 1 hour or cover & chill overnight. > Process with an immersion blender or food processor. Ladle apple butter > into 1/2 pint freezer containers, leaving 1/2 inch head space. Seal & label. > Store 3 weeks in fridge or up to a year in freezer. > makes 4 1/2-pints > > I made this last month and at the last minute I realized I had no allspice. > I have no clue what happened to it! So I decided to throw some ground ginger > in instead and it came out great! Everybody loved this I have to make more > really soon! I actually got about 3 Tbsp of it out of the whole batch! I > mainly made it for my grandmother, who loves apple butter but can't buy it > any more because there's too much sugar and she's diabetic now. A lot of my > family and friends are diabetic or on the verge of developing it, so I've > been playing around with agave trying to come up with some recipes that are > satisfying as well as safe for everyone. If your concerned it may be too > sweet for you, cut back on the agave. I tasted it warm and it gets a lot > sweeter after being chilled, so keep that in mind before adding more agave. > It's very rich in flavor...a little goes a long way! I used a mixture of > gala and golden delicious apples. I also used dark amber agave nectar. Use > what you like! I'm just trying to answer any possible questions here. Enjoy! > > Jae > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 19, 2009 Report Share Posted October 19, 2009 Very cool that it doesn't have cane sugar. Do you know if it's safe for water-bath canning, or if it's only good for freezer-preserving? On Mon, Oct 19, 2009 at 1:01 PM, Jae <recyclednew wrote: > > > 12 cooking apples, peeled, cored & sliced (about 14 cups) > 1 1/2 cups agave nectar > 1 1/2 tsp ground cinnamon > 1/2 tsp ground cloves > 1/2 tsp ground allspice or ginger > > Place apple slices in a 5 or 6 quart slow cooker. > Stir in all other ingredients. > Cover and cook on high for 4 hours. > Remove lid, stir, & continue to cook uncovered another 2 hours or until > apples are very tender & most of the liquid evaporated. > Cool mixture at least 1 hour or cover & chill overnight. > Process with an immersion blender or food processor. Ladle apple butter > into 1/2 pint freezer containers, leaving 1/2 inch head space. Seal & label. > Store 3 weeks in fridge or up to a year in freezer. > makes 4 1/2-pints > > I made this last month and at the last minute I realized I had no allspice. > I have no clue what happened to it! So I decided to throw some ground ginger > in instead and it came out great! Everybody loved this I have to make more > really soon! I actually got about 3 Tbsp of it out of the whole batch! I > mainly made it for my grandmother, who loves apple butter but can't buy it > any more because there's too much sugar and she's diabetic now. A lot of my > family and friends are diabetic or on the verge of developing it, so I've > been playing around with agave trying to come up with some recipes that are > satisfying as well as safe for everyone. If your concerned it may be too > sweet for you, cut back on the agave. I tasted it warm and it gets a lot > sweeter after being chilled, so keep that in mind before adding more agave. > It's very rich in flavor...a little goes a long way! I used a mixture of > gala and golden delicious apples. I also used dark amber agave nectar. Use > what you like! I'm just trying to answer any possible questions here. Enjoy! > > Jae > > > -- " If you want to write fiction, the best thing you can do is take two aspirins, lie down in a dark room, and wait for the feeling to pass. If it persists, you probably ought to write a novel. " —Lawrence Block, Writing the Novel From Plot to Print Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 19, 2009 Report Share Posted October 19, 2009 > Very cool that it doesn't have cane sugar. Do you know if it's safe for water-bath canning, or if it's only good for freezer-preserving? I think it should be safe, Sally. I water-bath can sugarless fruits and even buy commercial fruits that are simply water-packed. ~ LaDonna ~ www.mycozykitchen.blogspot.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 19, 2009 Report Share Posted October 19, 2009 It should work. I actually was going to try that next time around. If you beat me to it, let me know how it goes! On Mon, Oct 19, 2009 at 1:11 PM, Sally Parrott Ashbrook < sally.parrott wrote: > Very cool that it doesn't have cane sugar. Do you know if it's safe for > water-bath canning, or if it's only good for freezer-preserving? > > On Mon, Oct 19, 2009 at 1:01 PM, Jae <recyclednew wrote: > > > > > > > 12 cooking apples, peeled, cored & sliced (about 14 cups) > > 1 1/2 cups agave nectar > > 1 1/2 tsp ground cinnamon > > 1/2 tsp ground cloves > > 1/2 tsp ground allspice or ginger > > > > Place apple slices in a 5 or 6 quart slow cooker. > > Stir in all other ingredients. > > Cover and cook on high for 4 hours. > > Remove lid, stir, & continue to cook uncovered another 2 hours or until > > apples are very tender & most of the liquid evaporated. > > Cool mixture at least 1 hour or cover & chill overnight. > > Process with an immersion blender or food processor. Ladle apple butter > > into 1/2 pint freezer containers, leaving 1/2 inch head space. Seal & > label. > > Store 3 weeks in fridge or up to a year in freezer. > > makes 4 1/2-pints > > > > I made this last month and at the last minute I realized I had no > allspice. > > I have no clue what happened to it! So I decided to throw some ground > ginger > > in instead and it came out great! Everybody loved this I have to make > more > > really soon! I actually got about 3 Tbsp of it out of the whole batch! I > > mainly made it for my grandmother, who loves apple butter but can't buy > it > > any more because there's too much sugar and she's diabetic now. A lot of > my > > family and friends are diabetic or on the verge of developing it, so I've > > been playing around with agave trying to come up with some recipes that > are > > satisfying as well as safe for everyone. If your concerned it may be too > > sweet for you, cut back on the agave. I tasted it warm and it gets a lot > > sweeter after being chilled, so keep that in mind before adding more > agave. > > It's very rich in flavor...a little goes a long way! I used a mixture of > > gala and golden delicious apples. I also used dark amber agave nectar. > Use > > what you like! I'm just trying to answer any possible questions here. > Enjoy! > > > > Jae > > > > > > > > > > -- > " If you want to write fiction, the best thing you can do is take two > aspirins, lie down in a dark room, and wait for the feeling to pass. If it > persists, you probably ought to write a novel. " > 有awrence Block, Writing the Novel From Plot to Print > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 19, 2009 Report Share Posted October 19, 2009 Thanks, LaDonna! I wasn't sure if sugar was essential for the acidity level for non-freezer canning. On Mon, Oct 19, 2009 at 1:26 PM, La Tea Dah <gracioushospitalitywrote: > > > > Very cool that it doesn't have cane sugar. Do you know if it's safe for > water-bath canning, or if it's only good for freezer-preserving? > > I think it should be safe, Sally. I water-bath can sugarless fruits and > even buy commercial fruits that are simply water-packed. > > ~ LaDonna ~ > > www.mycozykitchen.blogspot.com > > > -- " If you want to write fiction, the best thing you can do is take two aspirins, lie down in a dark room, and wait for the feeling to pass. If it persists, you probably ought to write a novel. " —Lawrence Block, Writing the Novel From Plot to Print Quote Link to comment Share on other sites More sharing options...
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