How was your weekend? Ours was good. Found all the Lay’s Do Us a Flavor chips. Spoiler: the Truffle Fries one tastes just like sour cream and onion chips. Laaaaaame. However, the Reuben one? Amazing.
I also decided that it’s too hot in Texas. I’d really like to go anywhere with snow right about now. The dogs end up looking like this at the end of our walk, no matter how early or late we go. Seriously, 95 degrees at 7 pm is stupid.
Dear Army gods, please send us far away from here. Colorado would be fabulous. Thanks.
Despite the heat, I’m all in on fall foods. I had apples and pumpkin going in the kitchen this weekend and it was amazing.
First up was this Easy Apple Butter!
My husband’s been obsessed with apple butter for probably all of his life. Like, he’ll take a jar and eat the entire thing with a spoon. Side note: my mom makes this awesome strawberry freezer jam and he also eats entire jars of that with a spoon.
I’m not really sure what’s wrong with him.
Anyway, he saw me making this and was all “WAHHHH! I CAN’T EAT THAT! IT’S NOT PALEO!” so I ended up making this recipe as written below and then another batch with no added sugar. Obviously, the one with sugar is yummier but the one without wasn’t bad at all.
And it is seriously so easy! Only 5 ingredients and it takes less than an hour from start to finish. The hardest part is peeling the apples!
More Apple Recipes
- Slow Cooker Caramel Apple Crumble
- Candied Apple Chips
- Apple Upside Down Cake
- Apple Cinnamon Monkey Bread
- Apple Fritters
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- 3 pounds crisp apples, like Honeycrisp, Gala, or Braeburn
- 1 cup apple cider
- 1 cup sugar, divided
- 3/4 teaspoon cinnamon
- 1/4 teaspoon cloves
- Peel apples and cut into 1-inch chunks. Bring apples, cider, and 1/2 cup sugar to a rolling boil in a large pot over high heat. Cover, leaving lid slightly ajar and boil 20 minutes until apples are tender; stir every 5 minutes.
- Transfer apples and any remaining liquid to a blender (blend in batches if needed) and blend until smooth. Return to the pot; stir in cinnamon, clover, and remaining 1/2 cup sugar. Bring to a boil over high heat; reduce to low and simmer for about 15 minutes, stirring often. It should thicken. Cool for about 45 minutes before spooning into airtight containers. Keep in fridge for up to 2 months or freeze for up to 6 months.