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Slow Cooker Apple Butter
- Yield: 4 half-pints
Use your slow cooker to make this apple butter. Serve it on toast for breakfast or use as a spread on turkey or ham sandwiches.
cooking apples, peeled, cored and sliced (14 cups)
Place apple slices in a 5- or 6-quart slow cooker. Stir in sugar, cinnamon, cloves and allspice.
Cover; cook on high-heat setting for 4 hours. Stir. Uncover and cook on high-heat setting 2 to 2-1/2 hours more or until apples are very tender and most of the liquid has evaporated. Cool mixture at least 1 hour or cover and chill overnight. Process with an immersion blender or run mixture through a food mill*.
Ladle apple butter into half-pint freezer containers, leaving a 1/2-inch head space. Seal and label. Store 3 weeks in refrigerator or for 1 year in freezer. Makes 4 half-pints.
- Mixture may also be processed, 1/2 at a time, in a blender or food processor. Mixture processed this way will be slightly lighter in color and thinner in consistency.
(Slow Cooker Apple Butter)
Riboflavin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, fiber (g) 1, Potassium (mg) 40, sugar (g) 17, cal. (kcal) 70, carb. (g) 18, vit. C (mg) 1