Crock Pot (slow cooker) Apple Butter
Approximately 3 pounds of apples (I used a peck)
3 cups sugar (or replace a cup with honey to make it less sweet)
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp allspice
1/2 tsp cloves
Dash of salt
3/4 cups of water or apple cider (I use the cider)
Fill the crock pot half full with peeled, cored and sliced apples. Add remaining ingredients and stir until evenly mixed. Cover and cook on low setting for 8-10 hours our until the butter is a thick, spreadable consistency.
If apple butter has too much liquid, remove the lid and cook on high until thickened. Stir often as it can scorch.
You can store it in the refrigerator or freeze it. Or can it in hot jars leaving 1/4 inch headspace and process in a boiling water bath for 10 minutes.
I can mine in fresh hot jars and the lids freshy boiled. I fill the jars like they say, put the lids on and screw the collars then flip the jars over for 5 minutes. After 5 minutes I flip the jars upright and leave- this will create the vacuum. Leave to cool and they should have sealed properly.