Today I am blogging as I go. I'm making another batch of Apple Butter and fruit leather, but with a few modifications. This time I will be substituting local honey for the white sugar. Also, I'm using Honeycrisp apples this time.
My first note is that the honey crisp apples seem to be more lop-sided, making it harder to use the Apple Wedger. Good thing we can just use a knife and core it the old fashioned way. Today, #3 will be helping me in the kitchen.
Now for the difference. The recipe calls for 1/4 cup brown sugar, 1/4 cup granulated sugar, 1/4 cup water, and 1 Tablespoon cinnamon. I'm going to use 1/4 cup local honey instead of the granulated sugar and no water (using the moisture from the honey instead).
After four and a half hours on low in the Crock pot, everything goes in the blender to purée.
Once again, still sloppy and liquid so back into the crock pot it goes on high without the lid until it reaches the consistancy of jam. The recipe says one hour, but last time it took a lot longer.
I've also put some of the mix into the dehydrator to make fruit leather (set on Medium for another four hours).
After an additional two and a half hours in the crock pot, the apple butter is finally done. It was critiqued by #2 and he said he liked the sugar version better for the fruit leather, but the honey version better for the butter.
After dinner we ran back to the grocery store and bought a dozen Gala apples to try a doubled batch that will cook overnight. We will see how it turns out!