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This makes about 2 half-pint jars.


  • 10 medium apples, cored, peeled and chopped (I used Winesaps, Maccouns, Macs and one lone Granny Smith)
  • juice of one lemon
  • 1 cup sugar (I used vanilla sugar)
  • 1 cup brown sugar
  • 1 tablespoon cinnamon
  • 2 tsp. cloves
  • 2 tsp. nutmeg
  • 1/2 tsp. salt
  • 2 1/2 cups apple cider


  • Put the apples in the crockpot and coat with lemon juice.
  • In a seperate bowl combine the rest of the dry ingredients and then combine with the apples. Use your hands (or a spoon) and make sure the apples have spices all over them.
  • Pour 2 cups of the apple cider over the spiced apples.
  • Cook on HIGH in the crockpot for one hour. Then switch the heat to low and let the mixture cook for about another 10 hours or so. I recommend doing this at night while you sleep so you can wake up to apple butter goodness.
  • After 10 hours (or when you wake up), check the butter. If it looks like a bowl of brown goo and tastes good, you're done. If it looks too gloppy, put in the other 1/2 cup of cider, take off the lid of the crockpot and let cook on low heat for another hour.
  • Place in sterilized jars and eat up. If you're going to be eating this within a few days, you don't have to go through the rigors of preserving, but if you're planning on giving away some jars as gifts or you don't think you can finish a half-pint of apple butter in a few days, I recommend it.

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