Printed from COOKS.COM
Approximately 3 lb. apples
3 cups sugar
2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. allspice
1/2 tsp. cloves
Dash of salt
3/4 cup water or fresh apple cider
Fill Crock-pot 3/4 full with peeled, cored and sliced apples. Add the
remaining ingredients and stir until evenly mixed. Cover and cook on
low setting overnight or until the butter is of a thick, spreadable
consistency.
If apple butter has too much liquid, remove lid and cook on high until
thickened. Stir often as butter thickens to prevent scorching.
Store in refrigerator for up to 6 weeks. Freeze for longer storage.
Variation: For a less sweet apple butter, substitute 1 cup honey for the
sugar.
To can the apple butter, pack into hot jars leaving 1/4-inch headspace
and process in a boiling water bath for 10 minutes
