Traditional Apple Butter

To ensure that the peels haven’t been waxed, buy your apples directly from an orchard or at a farmer’s market. (The natural pectin in the peels helps thicken the butter.) Don’t forget to pick up some freshly pressed cider while you’re there.

Yield: About 3 cups

Ingredients:

• 4 pounds (Jonathan, MacIntosh, or Rome) apples
• 1 lemon
• 1 ⅓ cups light brown sugar, packed
• 1 cup apple cider
• Optional: 6-inch cinnamon stick

1. Core and quarter the apples. Add to the slow cooker. Stir in the zest and juice from the lemon, brown sugar, and cider. Add the cinnamon stick if using. Cover and cook on low for 10 hours or until the apples are soft and tender.
2. Uncover and, stirring occasionally, cook on high for an additional 8 to 10 hours or until the mixture has reduced to about 3 cups.
3. If used, remove and discard the cinnamon stick. Use a spatula to press the apple butter through a large mesh strainer to remove the peel. Ladle the warm apple butter into hot sterilized jars. Screw two-piece lids onto the jars. Allow to stand at room temperature for 8 hours; refrigerate for up to 6 months.