It’s Chai season, y’all! Our October tea of the month is Crisp Apple Chai and in honor of this, we’re featuring Chai-Spiced Apple Butter and Chai-Spiced Apple Cider.
CHAI SPICED APPLE BUTTER
You’ll love this sumptuous treat spread on toast, slathered on a sliced croissant, or blended with syrup over pancakes or French toast; or maybe you’re one of those folks that puts apple butter on pork chops. Whether you’re just not that into pumpkins or are looking to expand your brunch and dinner repertoire, we’ve got you covered! Our Chai Spiced Apple Butter is good enough to eat with a spoon!
This is a SLOW COOKER RECIPE - this easy recipe is simple but it is NOT fast.
This is a SLOW COOKER RECIPE - this easy recipe is simple but it is NOT fast; allow yourself plenty of time to core and chop apples, crush spices. Enjoy your day, do all the chores, go out for dinner; then come home to the smell of Fall! Or flip it: prep and start the cooker in the evening and wake up to apple butter!
This recipe makes approximately 8 cups (4 pints) of apple butter. Please note that while we suggest storage in Mason jars this recipe is NOT a true canning recipe. Please store apple butter in the refrigerator for up to 2 weeks.
INGREDIENTS
- 6 ½ lbs of apples (a mixture of apples gives a rich balance of flavor: we love Honeycrisp, Fuji, Gala, and Golden Delicious.. What are your favorites?)
- 1 cup granulated sugar
- 1 cup light brown sugar, lightly packed
- ¼ tsp salt
- 1 tsp ground cinnamon
- 2 tsp Jackson Avenue Tea’s Chai Spices herbal blend*, divided into 2-3 disposable tea bags
- 1 Tbsp pure vanilla extract*You can use any Jackson Avenue Tea Chai black tea blend if you don't have the herbal blend.
HOW TO
- Core, peel, and chop all the apples (you can slice them or dice them - doesn’t matter; do what’s easiest for you)
- Toss the prepared apples into the slow cooker, top with all the sugar and cinnamon; stir/toss until distributed (although you don’t really have to be too picky about this part). Add in the Chai spices and set the slow cooker on LOW for 10 hours. Stir a few times throughout the day. The apples will become dark and the mixture will be very thick.
- After 10 hours, add in the vanilla and thoroughly stir your apples. Cook UNCOVERED for about 2 more hours.
- Meanwhile, prepare several sterile containers (we like 1-cup or pint-sized Mason jars from a reputable brand) - you can pour in boiling water to make sure the containers are sterile enough for refrigerated storage.
- Once your apple butter is completely cooked, REMOVE THE CHAI PACKETS.
- Disconnect the slow cooker from the power supply and use an IMMERSION BLENDER to thoroughly puree the mixture.
- Spoon the mixture into your containers. Cover lightly with paper towels to allow to cool completely before sealing with a lid.
- Store in the refrigerator for up to two weeks or freeze.
NOTE: You can also freeze apple butter - please ensure you are using freezer safe containers and safe freezing methods.
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