- 12 cups peeled, cored and chopped apples
- 3 cups sugar
- 1 ½ tsp cinnamon
- Scant ¼ tsp cloves
- Scant ¼ tsp salt
Number of Servings :0
Place the apples in a 3 ½ quart slow cooker. In a medium bowl, mix the remaining ingredients. Pour this over the apples and mix well. Cover and cook on high for 1 hour. Reduce the heat to low and cook 12 to 24 hours, stirring occasionally, until it is thick and dark brown. Uncover and cook on low another 1 hour, stirring occasionally with a whisk to make it smooth.
Spoon your apple butter in sterilized jars. Using a water bath canner, process your jars for 5 minutes (10 if over 1,000 ft elevation, or 15 if over 6,000 ft elevation or if using quart-size jars). Set the jars aside to cool, making sure that all the lids “pop” and have a good seal. If they did not seal properly, you can either store them in the fridge and use them first, or you can process them in the water bath canner again using a new jar and lid.