Maple Cardamom Apple Butter
I live for this time of year. As summer spirals to an end, Indian summer and apple season follow! Crisp and crunchy deliciousness. My local farmers market offers 12 or more varieties each year, so I like to taste at least three varieties each Tuesday.
Cooler temperatures inspire me to embrace the flavors of fall, including the herbal, piney, and lightly-sweet notes of cardamom. Aside from giving you nice breath, this recipe will make your kitchen smell divine with very little hands-on kitchen time. Did you know that cardamom was used in ancient times to improve dental health? Taste the freshness — the time to bring out that slow cooker is now! Spread this delicious butter on morning toast and top with chopped walnuts to start your day in a delightful way.
Make the apple butter – Add the apples, dark brown sugar, maple syrup, cardamom, cinnamon stick and bourbon to your slow cooker. Stir to combine. Turn on low and cover. Cook for 18-24 hours. Remove the cinnamon stick after 12 hours. Let cool to room temperature. Transfer to a high-speed blender and purée until smooth.
Prepare the canning jars while the apple butter is cooling.
Preheat the oven to 275˚
Wash the jars, lids, and bands in hot, soapy water. Rinse and drain. Place the jars on a rimmed baked tray and bake in the oven for 45 minutes. Keep in oven until ready to use. Put the flat lids in a saucepan and cover with water; bring just to a simmer over medium heat. Do not boil. Reduce heat and keep them hot until you’re ready to use them. Put the screw bands near your work area. There’s no need to heat the bands.
Fill each sterilized jar with apple butter and seal. Process according to manufacturer’s instructions. Store at room temperature or in the refrigerator for up to a year.
makes four half pint jars
- 4 lbs apples, peeled and cored, and thinly sliced
- ½ cup dark brown sugar
- ½ cup maple syrup
- 1 tsp green cardamom
- 1 cinnamon stick
- 2 tbsp bourbon