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Slow Cooker Apple Butter
- Yield: 4 half-pints
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)
cal. (kcal) 70, vit. C (mg) 1, carb. (g) 18, sugar (g) 17, Potassium (mg) 40, fiber (g) 1, Riboflavin (mg) 0, Pyridoxine (Vit. B6) (mg) 0