I tried another adventure in canning yesterday. I had a bunch of apples that I needed to use up from my Bountiful Basket, so I decided to make a batch of Crock Pot Apple Butter. I love this recipe because it cooks itself. I don’t have to stand over a hot stove and make a mess as the butter bubbles away. It doesn’t heat up my house, and other than a quick stir every now and then, the apple butter doesn’t need any attention at all. Best of all, the long, slow cooking time makes the house smell like fall ALL DAY. YUM! This apple butter is the perfect complement to hot biscuits, corn bread, toast, or an English muffin. Add some coffee or tea, and you’re in for a real treat. Here’s the recipe.
Crock Pot Apple Butter
- 5 1/2 lbs. apples (mixed variety) peel on, chopped in food processor
- 1 1/2-2 cups brown sugar or sucanat
- 3 tsp. cinnamon
- 1/4 tsp. ground clove
- 1/2 tsp. salt
Mix all ingredients together in a crock pot. Cook on high for 1 hour. Reduce to low and cook for 8-9 hours. Stir occasionally. Leave the lid off toward the end of cooking to thicken if yours is a bit runny. To can, place hot apple butter in hot, sterile jars leaving 1/2 inch head space. Process for 10 min. in boiling water bath. Spread on biscuits, corn bread, toast, etc. YUM!
This recipe yielded 7 (8oz) jars.Share This Post!