Slow Cooker Apple Butter
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Prep: 40 minutes
Cook: 6 hours
Cool: 1 hour
12 cooking apples, peeled, cored and sliced (14 cups)
2 cups sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1. Place apple slices in a 5- or 6-quart slow cooker. Stir in sugar, cinnamon, cloves and allspice.
2. Cover; cook on high-heat setting for 4 hours. Stir. Uncover and cook on high-heat setting 2 to 21/2 hours more or until apples are very tender and most of the liquid has evaporated. Cool mixture at least 1 hour or cover and chill overnight. Process with an immersion blender or run mixture through a food mill*.
3. Ladle apple butter into half-pint freezer containers, leaving a 1/2-inch head space. Seal and label. Store 3 weeks in refrigerator or for 1 year in freezer. Makes 4 half-pints.
Nutrition Facts (per 2 tablespoon):
70 calories, 0 (g) total fat (0 (g) saturated fat), 0 (mg) cholesterol, 0 (mg) sodium, 18 (g) carbohydrates, 1 (g) dietary fiber, 0 (g) protein.
0% vitamin A, 2% vitamin C, 0% calcium, 0% iron.
* Mixture may also be processed, 1/2 at a time, in a blender or food processor. Mixture processed this way will be slightly lighter in color and thinner in consistency.
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