Wednesday, September 12, 2012

Crock-Pot Apple Butter


5 lbs apples peeled, cored, and chopped into chunks (half Granny Smiith, half Red Delicious)
4 cups of sugar
2 teaspoons cinnamon
¼ teaspoon ground cloves
¼ teaspoon pumpkin pie spice
¼ teaspoon Kosher salt


Peel and core your apples then cut into large chunks. Put in food processor with a chopping blade and pulse until small chunks are all that remain. Pour apple chunks from food processor into the crock-pot and and add remaining ingredients. Stir until apple chunks are evenly coated with sugar and spices. Turn the crock-pot on high and allow to cook for 3 hours stirring every 30-45 minutes.

After three hours, turn on low and allow to cook 6 hours more, stirring each hour.

After six hours,carefully spoon the cooked apples into a food processor and purée.

Once puréed, the mixture is ready to can. After canning they will keep for 18-24 months.

Makes five half-pint jars.

Source: Johanna Fish-Spaulding, author of My Crazy Blessed Life blog

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