Apple Butter

makes 8 pints


25-30 apples (I prefer Fuji or Jonagold)
2-4 tsp cinnamon
1/4-1/2 tsp allspice
1/2-1 tsp ground cloves
2-4 cups sugar


Peel, core and slice apples, dumping the slices and peels in the crockpot as you go. Stop prepping apples when the crockpot is full (just save the remaining apples for later).

Add 2 tsp cinnamon, 1/4 tsp allspice, 1/2 tsp cloves and 2 cups of sugar. Mix well and put the crock pot on low for 10 hours. Feel free to stir when you walk by!

After 10 hours, peel, core, and slice more apples to fill the crockpot. Dump the new apple slices and peels into what’s already cooked down. Mix well. Cook another 10 hours on low.

Repeat the process of adding more apples, mix, set the crockpot for another 10 hours.

Taste test your apple butter and add more cinnamon, allspice, cloves and sugar to your taste. I usually add the same amount I did the first time, although sometimes I only add one more cup of sugar, depends on how sweet the apples are.

After it’s gone a good 30-40 hours, use an immersion blender to puree it. (You could probably put through food mill or blender too). Continue cooking until it’s the thickness that you want. If it’s not cooking down enough vent the lid a little. If it gets too thick, add some water or apple juice.

When it’s the consistency you want, can it using a waterbath method.


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