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originally posted October 1, 2010
You know what time of year it is, don’t you? That’s right, it’s time for apples.
Elizabeth Edelman of Diabetes Daily shared a recipe for no-sugar-added apple butter and I thought I would give it a try. I was able to purchase a bag of Michigan Jonamac apples for under two dollars. The recipe calls for apple cider or juice, something I never purchase. While looking for juice, I noticed that Mott’s now makes a natural apple juice. (But shouldn’t all fruit juice be natural? Hmmm.) I looked at a few labels and I think the main difference is that the first ingredient was apples rather than water.
My apples varied in size, so I went ahead and weighed them before throwing them in the crock pot. I used 2 pounds of apples, and according to my calculations based on the apples and apple juice and the resulting weight after cooking, two tablespoons are 5 grams carbs (the original recipe says one tablespoon is 5 grams carbs, but her 8 apples may have been much larger than mine).
Also, I do not have an immersion blender and I had to use a regular blender and blend in batches. An immersion blender would have made quicker work of it and less dishes. But it was still pretty easy.
The verdict? I couldn’t stop eating it. I had it on a biscuit at breakfast while it was still warm. And I had it two times the same day with Ritz crackers. The kids love it too. And my husband said it reminds him of an Amish buffet that he used to go to with his parents. They’d always buy a jar to bring home.
I think this might even be good stirred into oatmeal.
It makes a large quantity and will last quite a while. I did portion some out for my parents.
I’ll be making this again!