Crock Pot Apple Butter

Pam-I-Am's Note:

I like this recipe for the taste and because it all fits into my 4 quart crock pot (packed). After the batch is done, I can them into jars for home use and gifts. To make it easier on myself, I use my spiral apple peeler/corer.

• Total Time: 8 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 8 hrs

Ingredients:

Yield: 3 pint jars

• 5 lbs apples , peeled and finely sliced
• 3 cups sugar
• 2 teaspoons ground cinnamon
• ¼ teaspoon ground cloves
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt

Directions:

1. Place apples in slow cooker in thirds, layering sugar between each layer.
2. Add rest of ingredients on top and pack them down as well as you can.
3. Cover and cook on high for 1 hour.
4. Reduce heat to low. Open and give it a stir. Keep covered and cook 8 hours or until thick and dark brown, stirring occasionally. (You can do this overnight and can in the morning).
5. Uncover and cook for the last hour on low.
6. If a smoother apple butter is desired, you may puree in blender or food mill.
7. Place in sterile jars with lids and process for 10 minutes in hot water bath or you can freeze.
8. Note: For more information on canning, you can go to the "Canning Forum" on recipezaar for instructions or to have questions answered.

Reviews

[mymainefamily]

I made this almost exact. Except I got a late start and cooked on high for 3.5 hours, then low for a half an hour. Used an electric hand mixer in the crock to blend. Canned it. And it came out delicious! Looks gorgeous too. Thanks!

[Diana #2]

Very nice flavour, and not overly sweet. I expect that mostly depends on which variety you use. I used 6 lbs of Gravensteins. It took longer to cook, but maybe there was more water content in this particular type. It still wasn't as thick as I would have liked, but the flavour more than makes up for it. Next time I may help the thickening process with some corn starch. I ended up with 8 half pints jars. Thanks Pam for sharing.

[Chef #944230]

Never canned before - or made applebutter - and this was a cinch to follow. A veteran canner told me to use Johnny apples, but my local grocer was out of stock so I used a mix of Fuji, Granny Smith (to give it bite) and Gala apples. Came out excellent - my family raved about it.