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Friday, September 6, 2013

Crockpot Apple Butter

This recipe could not be simpler, you can literally cook it in your sleep!  We use it on English Muffins, and sometimes instead of jelly in PB & J.  IT also makes a wonderful Christmas gift for teachers!

Crockpot Apple Butter

  • About 3 to 4 lbs of apples- cleaned,  cored, and peeled
  • 2 cups of brown sugar
  • 1 tsp nutmeg (dried ground)
  • 2 tsp of cinnamon  (dried ground)
  • 1/2 tsp cloves (dried ground)
Materials Needed:

1. Fill crock-pot with apples.  Add other ingredients & Stir until mixed.

2.  Cover and cook on low setting overnight, about 8 to 10 hours, until butter is spreadable consistency.  I put mine on about 9:00pm and stirred again before I went to sleep at 11:30pm.

3. In the morning, You can test the consistently by putting some on a spoon and letting it fall.  If the water separates from the apple, it isn't think enough. If there is still too much liquid take off lid of crock-pot and cook on high until thickened.

4.  Store for future use:
  • In fridge for 6 weeks
  •  In freezer for 6 months.  
  • Water bath Canning- 10 minute hot water bath, 1/4 inch head space. 

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