Then you take the apples and you core em, you core em,

Then you cute the apples into small peices, small pieces,

Then you throw them into the slow cooker, slow cooker.

Add a bunch of sugar and some spices, some spices.

I like to add some vinegar as well, as well.

Cook the apples on low for a long time, a long time.

When they’re brown and mushy they are done, are done

Blend them up with a mixer of your choosing, your choosing

Now they are all set to be canned.

Was that annoying enough? Pretty easy, though, huh. Here are the exact measurements, although I usually just eyeball it.

4 lbs apples. tart apples are best (granny smith, pink lady)

4 cups sugar. I usually don’t use this much.

2 tsp cinnamon

1/4 tsp cloves

Cook in crock pot for about 10 hours on low. Until the apples are nice an mushy. Your house will smell like heaven. Then use a stir mixer or blender to blend them up. Then can them. Enjoy on Sunday morning biscuits instead of honey. Cause apple butter is WAY better then honey.

Canning instructions:

Clean your jars and lids. This means they need to be sterilized, you can boil them for a few minutes to do this.

Have your canner full of water and boiling. We started ours an hour before canning. It took the whole hour for it to come to a boil. Keep this in mind.

The jars should be heated before pouring the hot apple butter in them. If you boil them to sterilize them, they will be warm. You can also run them through the dishwasher. Ours doesn’t work, so we just boil them.

Fill the jars using a ladle and funnel. (leave about 1/2 inch head space) Put the clean lids and bands on them. Put them in the hot water canner for 10 minutes. Remove and let sit. You should hear the lids popping. That means they are sealed.

This is what you will need to make Raspberry Peach Jam.

sterilizing the jars and lids

A canning pot (I have actually just used a regular pot and it worked fine. The water just needs to be able to cover the jars completely.)

7 cups crushed berries

2 cups diced and peeled peaches

6 1/2 cups sugar

jars with 2 piece caps

a grabber thing to grab the hot jars with

ladle and funnel

So here is the process (this is for raspberry/peach jam):

Let frozen fruit thaw out. If you are using fresh fruit, peel the peaches and dice them up. Smash the raspberries pretty flat. I just used a measuring cup to smash them. Combine the fruit and sugar in a LARGE saucepan. You want it to be as large as you can, because when the fruit gets to bubbling, it splatters and it is VERY hot and it hurts when it lands on you. Bring slowly to a boil, stirring constantly until sugar dissolves. Cook rapidly to gelling point. This will take a while. It will start boiling pretty quickly, but it will take some time for it to gel since no pectin is being used. Just keep on stirring it, it’ll be worth it. Sometimes if it is taking forever, I’ll add another 1/2 cup of sugar to speed the process a little. Just don’t add any more that that or it’ll be too sweet.

This is what the gelling point is, basically just when it looks thick on the spoon.

Remove from heat, skim foam if necessary. Ladle hot, and I repeat it is HOT, jam into jars, leaving a 1/4-inch headspace. Put on lids. Process 15 minutes in the boiling water canner. This is when a husband comes in handy:

Now, just wait. You’ll be able to tell if it is setting up within 24 hours. Enjoy it on some toast, or a bagel, or use it as a filling for cookies and cakes. Give it away as Christmas presents. Save it for your food storage. WE mostly just eat it. YUM.

Important things to remember while canning:

Sterilize ALL jars and LIDS in boiling water before canning.

Always have hot pads and mittens close by. Wear an apron to avoid the splatter.

Start boiling the water in the canner well before you start making the jam. It takes a while for the water to boil.

Do not attempt to do this while small kids are awake. You need all your focus on the jam.

All lined up