top of page

Welcome to

Mary's Tavern

Learn about me, my books, enjoy photo galleries from my travels, view the blog, and stay up to date regarding news and events.

Friday Feast | Apple Butter for Autumn

Welcome to Friday Feast in the tavern!

Woot! It’s the first day of September, dear friends! I’m thrilled to usher in my favorite time of the year. I’m always giddy while pulling out the autumn décor. Thankfully, my knight remains silent while I transform our home into this time of year. And not a word of complaint spills forth from his lips. He knows me well…

With this month, I’m turning toward recipes surrounding the harvest of the season. Apples are especially bountiful here, and one place we like to visit in the autumn is called Apple Hill Growers, nestled in the Sierra Nevada foothills. A spectacular place to fill your craving for anything apple related. We’re looking forward to taking a trip there.

This delicious Apple Butter recipe is from my sister. We absolutely love it!

Click on the link below to learn more:

Until next Friday, embrace this new month!



Autumn Apple Butter


6 ½ pounds of apples, peeled, cored, and sliced. **

1 cup dark brown sugar

1 cup granulated sugar

1 tablespoon cinnamon

½ teaspoon ground cloves

½ teaspoon ground nutmeg

¼ teaspoon salt

1 tablespoon vanilla extract


Place the apples in your slow cooker.

In a large bowl, combine the sugars, cinnamon, cloves, nutmeg, and salt. Pour over the apples and mix well.

Cook on low for approximately 10 hours until dark brown. During the cooking process, I stirred the mixture about 4 times.

Uncover and stir in vanilla. Leave uncovered and cook for an additional 2 hours.

Use an immersion blender to puree until smooth.

If you’re not canning, then cool and place into sterile jars and put in the refrigerator.

To process a water bath, I brought a large pot of water to a gentle boil.

Filled each jar (I used 7-6 oz. jars) to 1/4 inch from the top, wiped rims, and sealed.

Carefully lowered jars into pot, covered, and processed for 10 minutes.

Removed jars onto a wire rack and cooled for 24 hours. All my jars made the “popping” sound on the lids to indicate they’d been properly sealed.

**Note: I used a variety of apples, ranging from Fuji, Granny Smith, Honey Crisp, and a couple Gala. Feel free to select your favorite apple blend or just one.


bottom of page