24 c apples (about 30 medium) peeled, cored and sliced
4 c sugar (or less depending on sweetness of apples)
4 t ground cinnamon
1 t ground cloves
1/4 t salt
1/4 c vinegar
Instructions
Place half of prepared apples in a 6qt crockpot. In a mixing bowl combine sugar, cinnamon, cloves and salt. Add half the sugar mixture and half the vinegar to the apples. Add remaining apples, sugar mixture and vinegar. Cover with the lid. Lid may not fit at first, but apples will shrink down as they cook. Cook on high for 1 hour. Reduce heat to low and simmer 8-10 hours, until thick and dark in color. Stir occasionally and mash apples with a potato masher to smooth consistency. Mixture should be thick. Drawing a wooden spoon through apple butter should leave a clear line.
Stove Top Variation- Place apples in a heavy non-reactive 8-10 qt pan. Add remaining ingredients nad toss together. Bring to a boil over medium heat, stirring often. Reduce heat to med-low and cook 45 minutes, stirring often. Increase heat to med and cook 45-65 minutes or until apples are very soft. Remove from heat and mash apples with potato masher, or hand held blender, to smooth consistency. Return to heat and continue cooking until mixture is very thick. Drawing a wooden spoon through apple butter should leave a clear line.
Place in hot, sterilized canning jars, leaving 1 inch headspace. Wipe rims with a dmpened cloth and seal jars with lids. Put jars in a water bath canner, or a rack in a deep kettle and add enough water to cover jars by 2 inches. Bring water to a boil and process, covered, for 10 minutes. Transfer jars with canning tongs to a rack and let cool. Refrigerate apple butter onece jar is opened.
Top your morning toast or teatime treats with this delicious apple butter. Esy to make-even easier to enjoy or give as a gift-you'll love this sweet and fruity topping.
Originally Submitted
10/28/2012
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You can add this Crock Pot Apple Butter, Carol Hines' recipe to your own private DesktopCookbook.
