What’s not to love about Bourbon?

If you live in KY, like I do, the answer better not be a single anything because there’s nothing to not love about bourbon. We love it so much, we put it in everything.

And so, I put it in my apple butter this weekend.

Here’s where we started:

That’s 5# of Pink Lady apples, sugar, and bourbon in my crock pot there. 10 hours later? We got this!

BAM! Processed and canned Bourbon Apple Butter. This was my first time doing the water-bath canning method, too; so, I am triple pleased with myself for this shindig.

If you’re curious, here’s the deal! (This is a crock pot method, btw.)

5-6# of apples
2 cups light brown sugar
1 cup granulated sugar
2-4oz bourbon of your choice

Halve apples and toss in the crock pot (peels, seeds, and all) with all ingredients. Cook forever (10 hours at least) on low. Stir frequently.
About halfway through forever, I started mashing the apples into “applesauce,” basically.
For the silky finish at the end, use an immersion blend or run through your mesh strainer to get out the chunks.

For the canning:

I used jelly jars, but you could easily use pint jars.
Since your apple butter is warm, fill warm jars, and set into your water bath canner with already warm water.
The water should cover your jars by about 2 inches.
Bring to a good boil and have a cup of tea for 10-11 minutes.
Turn off the heat, and let your water come down from a boil.
Remove jars and wait for another forever (24 hours) to see if your jars sealed.
If no, break out the bread and party. If yes, mark the contents and date for future party.

BAM! You made and canned apple butter.