Apple Butter
Jen W
yields about 10-12 half pint jars
Enough sliced apples to fill a 6 quart crock pot to the lid (10 lbs or so)
*using different kinds of apples will produce a richer taste, any combination
2 c. white sugar
1 c. brown sugar
1-2 TB apple pie spice, depending on how spiced you like it (we do 2 TB)
Peel, core and slice apples. Place apples in the crock pot. Combine the sugars and apple pie spice in a separate bowl and mix together. Then sprinkle over apples and stir to mix well into the apples. Cover and cook on high for 1 hour. Turn to low and cook for 11-12 hours (overnight!) Once cooked, use an immersion blender to puree the apples. Sterilize half pint glass jars by setting them in boiling water for a few mins (and new canning lids by setting them in a separate pan of boiling water for 5 mins or so.) Remove a jar from the water, fill it with apple butter, wipe the rim clean, then place a hot lid on, put on a jar ring, then place the sealed jar upside down on a towel on the counter. Do for all remaining jars. Jars will seal themselves from the heat.
*Store on the shelf for a few weeks, you can freeze, or keep in the fridge.
*Use like jam, or over cream cheese on toast or any griddle/baked breakfast food, over ice cream, etc.
