Ingredients3 lb. apples
3 cups sugar
2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. allspice
1/2 tsp. cloves
Dash of salt
3/4 cup water or fresh apple cider
InstructionsFill Crock-pot 3/4 full with peeled, cored and sliced apples. Add the
remaining ingredients and stir until evenly mixed. Cover and cook on low
setting overnight or until the butter is of a thick, spreadable consistency.
If apple butter has too much liquid, remove lid and cook on high until
thickened. Stir often as butter thickens to prevent scorching.
Store in refrigerator for up to 6 weeks. Freeze for longer storage.
Variation: For a less sweet apple butter, substitute 1 cup honey for the sugar.
To can the apple butter, pack into hot jars leaving 1/4-inch head space and process in a boiling water bath for 10 minutes.