I gotta have my orange juice.

Jesu, Juva

Crock pot apple butter

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apple-butterThis recipe is from a friend of ours at church. I love apple butter, and we have made this recipe multiple times; it tastes great. I recommend making a double batch in a large crock pot.


  • 5 lbs. tart cooking apples, unpeeled, cored, cut up (enough to fill cooker).
  • 2 c. sugar
  • 1.25 tsp. ground cinnamon
  • 0.25 tsp. ground cloves
  • 0.25 tsp. ground nutmeg
  • 0.25 tsp. ground allspice
  • pinch of salt


  1. Coat slow cooker with non-stick spray. Fill with the apples, almost to the top; the exact amount is not critical. Sprinkle with sugar in layers while loading. Cover and let stand at room temperature all day; the apples will exude juice and collapse.
  2. Add spices and salt and toss the apples with a large wooden spoon. Cover and cook on low for 10 to 12 hours, or overnight.
  3. In the morning, remove the lid and let the apple butter cook an additional 2 to 8 hours on low to reach the desired thickness.
  4. Turn off the cooker and let the butter cool to room temperature in the crock pot. Transfer to a blender or food processor, or use a handheld immersion blender in the crock pot and purée the butter until completely smooth. Scrape with a rubber spatula into spring-top glass jars (or screw tops with new lids). Store, covered, in the refrigerator for up to 2 months or transfer to small plastic containers and freeze for up to 3 months.

Written by Scott Moonen

January 7, 2006 at 9:11 am

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