Friday, September 13, 2013

Crock Pot Apple Butter

I made this yesterday and am very happy with it.  I did speed up the cooking time by putting the crock pot on high though.  Because I like it, I’m going to double it next time I make it and can some jars for winter.  It will go nice on toast or bagels (maybe mix it with some cream cheese).

5 cups of fresh finely chopped apples
1/2 cup white sugar
1/2 cup light brown sugar
1 tsp. ground cinnamon
1/8 tsp. allspice
1/8 tsp. nutmeg
Lemon juice

Peel and core apples.  Cup the apples into small pieces and place in a bowl with a couple teaspoons of lemon juice to keep them from turning brown while you are cutting up the other apples.

Place the apples in crock pot. Top with sugar, brown sugar, cinnamon, allspice and nutmeg and mix well.

Cover and cook on high for at least 7 hours, stirring occasionally, until the mixture is thickened and dark brown. As the apples soften, mash them with a fork.  Let cool.

If it is still too lumpy, puree in a blender.  I don’t mind a few lumps in mine because I don't dirty a blender.  If it is not thick enough for you put it back into the crock pot.  Cook until it is thick enough to suit you.

If you can’t watch and stir it all day, start it before you go to bed on low and finish it up in the morning.  Should take at least 10 hours or more on low and then another 1 to 2 hours on high to finish it.  

Spoon into sterile jars or containers and refrigerate.

Made about 3 half pint jars. 

Think apples.  Be happy and may God bless you and yours.

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