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