If cooked totally on high, it takes all day to make this flavorful apple butter.
Make sure and use one of the original crock pots for this recipe. An original crockpot only has three settings - off, high and low. They don't cook as hot as the ones with the warm setting, and you may burn the apple butter in a newer crockpot.
- 12 to 14 apples (sweet-tart, like a Winesap)
- 2 cups apple cider (or juice)
- 2 cups sugar
- 2 teaspoons cinnamon
- 1 teaspoon allspice
- 1 teaspoon ground cloves
- 1 teaspoon ground nutmeg
- Lightly oil crockpot.
- Don’t peel, but wash, core and quarter apples. Put in crockpot. Stir in cider.
- Cover and cook on low for 10 – 18 hours (or high for 2 – 4 hours).
- Put soft fruit in a food mill to remove skins. Measure fruit back into crockpot. For each pint (2 cups) of fruit add: 1 cup sugar, 1 teaspoon cinnamon, 1/2 teaspoon allspice, 1/2 teaspoon ground cloves and 1/2 teaspoon freshly grated nutmeg.
- Stir well. Cover and cook on high for 6 to 8 hours. Stir every 2 hours.
- Remove cover after 3 hours to allow fruit and juice to cook down.
- Spoon into hot canning jars and proceed according to canning jar directions. Or spoon into freezer containers.
- Allow apple butter to cool and then store in the freezer.
- The total amount canned will vary with the size of the apples.