Preserving the Season: Sicilian Apple Butter
A little twist on the American Apple Butter; this has the fragrant aromas of Sicily. The addition of Fleur di Sicilia; which translates to “the flowers of Sicily”, combines citrus, vanilla and mild floral notes that pair quite nicely with the apples and hint of cinnamon in this easy Slow Cooker Preserve.
If you don’t have fleur di Sicilia, you can combine orange flavor or zest, vanilla and just a drop of rose water to get close to the true flavor, but I think it’s worth seeking out the real thing; once you try it you will find many recipes that it will enhance.
Here’s the recipe:
Sicilian Apple Butter
10 large apples (I like to use a combination of tart and sweet apples)
8 cups of sugar
1 teaspoon of cinnamon
1 teaspoon of Fleur di Sicilia
Prepare your boiling water canner. Sterilize your jars, put your lids and rings in a barely simmering pot of water until ready to use.
Peel, core and cut up the apples. In a large pot or saucepan combine the apples with 1 cup of water. Simmer on medium-high heat until the apples are cooked into a sauce, stirring frequently.
Too get a nice smooth butter puree with a stick blender or in batches in a stand blender, making the apple butter as smooth or as chunky as you like.
Combine the cooked, puréed apples, the sugar, cinnamon and the fleur di Sicilia in a slow cooker, stir well. Cook on low heat for 9-10 hours stirring occasionally.
Ladle the hot butter into the hot, sterilized jars, leaving ¼ inch headspace. Wipe the rims of the jars, center the lid on the jar, apply the band until it is finger-tip tight.
Process in a boiling water canner for 10 minutes (adjusting for your altitude if necessary). Remove the jars and cool. Check seals after 24 hours.
Makes approximately 6-8 16oz jars