Tuesday, September 15, 2015
Crock Pot Apple Butter
Approx. 3 lbs apples (make sure half are Granny Smith)
3 c sugar
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp allspice
1/2 tsp cloves
3/4 c water or apple cider
Fill crockpot 3/4 full with peeled, cored and sliced apples.
Add remaining ingredients and stir.
Cover and cook on low 8 hours. Stir often to prevent scorching.
Should be thick, spreadable consistency.
If it has too much liquid, remove lid and cook on high until thickened.
Mash until chunky or smooth (or use blender).
Store in refrigerator up to 6 weeks.
You can also freeze it or can it with water bath processing.