Description
This apple butter has just the right blend of fresh apples and sweet spices.
Ingredients
Scale
- 12 medium cooking apples (I used McIntosh and a few Galas) peeled, cored, and sliced.
- 2 cups sugar
- 1/2 teaspoon ground cinnamon
- 1 1/2 teaspoons ground cloves
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
Instructions
- Place apples in a 5 or 6-quart slow cooker. Stir in sugar, cinnamon, cloves, nutmeg, and salt.
- Cover and cook on high for 4 hours. Uncover and stir. Leave uncovered and cook on high 2-2 1/2 hours more or until apples are very tender and most of the liquid is evaporated, stirring occasionally.
- Cool mixture at least 1 hour or cover and chill overnight. Process with an immersion blender.
- Spoon apple butter into half-pint freezer containers, leaving a 1/2 inch head space.
- Seal and label. Store for 1 week in the refrigerator or up to 1 year in the freezer.
Notes
ou can also process this in a blender or food processor, half a batch at a time. It will be slightly lighter in color and have a thinner consistency.