Ten Hour Slow Cooker Apple Butter
20 apples (assorted) peeled and cored
1 apple cut in half and cored (skin attached)
1 cup white sugar
1 cup brown sugar
1/4 cup apple juice
1 teaspoon apple cider vinegar or lemon juice
1 tablespoon ground cinnamon
pinch of ground cloves
pinch grated nutmeg
pinch of salt
1. Place all ingredients in a slow cooker pot. Set on high and cook for 6 hours, stir after every 3 hours of cooking.
2. Reduce heat to low and cook for 4 hours more, mashing down (with a potato masher) after every 2 hours.
3. The mixture should be soft and deepened brown in color. Using a hand held blender- or blender carefully process until smooth.
4. Refer to http://nchfp.uga.edu for canning instructions. (I boiled mine for 12 minutes). After cooling for 24 hours be certain all tops are sealed well, remove the rings on jar, dry the jar and rings well and re-tighten.
Note: Make wonderful gifts.
Spread on toast, add to Pumpkin Pie and Apple Pie fillings, and/or serve as a condiment with cheeses- especially cheddar.
Pairs Well With
The transformation of apples into a thick silky spiced browned "butter" imparts deepened perky flavors. Adding just one apple with its skin adds flavor and color and seems to melt away.
A glistening jar wrapped with a simple ribbon makes a lovely gift.