Last year I made no sugar apple butter, but this year my apples weren't quite as sweet, so in went the sugar. A little sugar never hurt anyone, right? Don't answer that!Apple butter is great on biscuits, muffins, toast, corn bread, etc. It's a simple way to use up excess apples and it makes a fun hostess or neighbor gift.
Crockpot Apple Butter
24 apples
2 c. apple juice
3 TBSP pumpkin pie spice
2 c. brown sugar
Wash, peel, core and chop apples. I like to turn my crockpot on low and chop them directly into the warm pot. Add juice, pumpkin pie spice and sugar. Crockpot will be very full. I chop the apples up even more with a knife once in the crockpot to squeeze them all in. Cook on low overnight.In the morning stir well and crack lid. Cook on high 5-7 hours. Blend well in your blender until mostly smooth. Remove lid completely and leave on high while preparing the bottles, boiling the canner water, etc. Pour into hot sterilized half-pint jars. Process for 15 minutes. Makes 10 half-pints.
Apples, apples and more apples!!! As soon as the crockpot was full, it was time to start slicing more.
3 comments:
This looks so yummy. I might give it a try.
Apple butter is so awesome! I think I need to grab a jar from the freezer to thaw.
Apple butter is my favorite 'jelly'! I love it with toast and biscuits. Never tried making my own though. Might have to do that.
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