So many apples, so little time! Because the Texan loves him some apple butter, I decided to whip up a batch….and then use it as collateral. We need to get back to work on my art studio, and he might need some incentive. I like to stack the cards in my favor.
1 cup dark brown sugar
1/2 cup honey
1/4 cup apple juice
1 tbs. cinnamon
1 vanilla bean, sliced lengthwise
10-12 apples (I used a mix of all different types, because it was what I had), chopped into bite-sized pieces, skins left on
Combine all the ingredients in a dutch oven and put it on the stove-top over medium-low heat. Let simmer for an hour, stirring occasionally, until the apples are good and squishy.
After the hour simmer is up, strain the mixture through a fine mesh strainer into a separate bowl, using the back of a big spoon to really squish that pulp through the strainer. Whatever lands in the bowl, pour it back into the pot and back on medium-low heat to simmer, uncovered for about 15-20 minutes, stirring occasionally, until it thickens. Pour into sterilized jars and refrigerate.