Crock pot apple butter
This 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
- 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.
- 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.
- 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.
- 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.