Ingredients: |
Ingredients: Ingredients varies
An equal mixture of sweet and tart apples (5.5 pounds total, but feel free to use less for a smaller batch) Ground cinnamon or other spices like nutmeg, ground cloves, etc. to taste. Tiny bit of fresh lemon juice, to taste (helps to preserve), optional. Sweetener, like maple syrup, Karo syrup if desired
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Directions: |
Directions:Slices apples and add to slow cooker. Set slow cooker on HIGH for 4 hours, covered with lid. During those 4 hours, give it a few stirs as the apples tend to stick to the bottom a bit. You can add apple juice or cider to prevent sticking. Mash apples and turn off heat. Cool slightly and scoop into high speed blender. If you have a small blender you may have to do this in a few batches. Make sure lid is secured tightly. Blend the mixture. You may need to let some steam escape through the top hole if there is one. Puree mixture until super smooth and buttery. Pour the apple butter back into the slow cooker. Turn heat on HIGH and cook down, uncovered for another 45-90 mins until it's as thick as you desire. After 45 mins, I was left with 5 cups and the consistency was very similar to my pumpkin butter. Keep in mind it will thicken slightly once chilled overnight. When ready, add cinnamon to taste (or other spices if desired) and a very small amount of lemon juice if desired. Cool completely and store in an air-tight jar for up to 1 month in the refrigerator. |
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