Homemade apple butter is a hallmark of fall, and using the crockpot makes it come together oh-so easy. Try it spread on toast or spooned over oatmeal. This recipe can be preserved by canning or freezing. Makes about 8 pint jars.
Ingredients
6 pounds of apples (best if you use a couple of varieties)
3 cups of sugar
1 Tablespoon of cinnamon
¼ teaspoon of cloves (optional)
¼ teaspoon of salt
Instructions
Wash six pounds of apples. Cut off any bad spots, then peel, core, slice and place in large crockpot. (Mine holds 6.5 quarts.)
Mix sugar, spices and salt together. Pour over apples and toss.
Cook on high for 1 hour, then turn to low and cook an additional 10 - 12 hours. Remove lid for the last hour so some of the liquid can evaporate. Apples will be a dark brown color.
Allow to cool slightly, then blend small batches in blender or food processor. Be careful: hot liquids expand when blending!
Spoon into clean jars. If canning: leave ½ inch headroom. If freezing: leave 1 inch. Screw on clean/sterilized lids.
Process in a hot-water bath (gently boiling) for 20 minutes or allow to cool to room temperature and freeze.
Eat with abandon.
Recipe by Heidi Schulz Books at http://blog.heidischulzbooks.com/2011/10/crock-pot-apple-butter-recipe/