Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!
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INGREDIENTS:
5 lbs of (variety of your choice)
1 cup packed
2 tsp
DIRECTIONS:
1: Wash, core and chop 5 pounds of your favorite apples, leaving the peels on. While a rough chop is all that’s needed, smaller pieces of apple will cook faster.
2: Add apples and remaining ingredients to a 5- or 6-quart and toss to mix.
3: Cover and cook apples on high for 4-5 hours, stirring occasionally, until soft and cooked through. A good rule of thumb is to allow the apples to continue cooking for at least one hour after the liquid around the edges of the slow cooker has reached a strong, rolling simmer.
4: When apples are completely soft, puree the apples with an or carefully transfer the hot mixture in batches to an or . Puree the apple mixture for 2-3 minutes until completely smooth, like a caramel sauce.
5: Continue cooking, partially covered, on high for 30-60 minutes more or until the apple butter has reduced to your desired thickness. It will thicken even more as it cools.
6: Refrigerate apple butter in an airtight container for up to 2 weeks.
Darlene’s Tips: You do not have to puree the apples. You can leave some chucks if you prefer. You can use instead of cinnamon. Serve warm over ice cream!
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