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12 cups chopped, unpeeled apples
Combine apples and cider in slow cooker/crockpot. Cover and cook on low 8 hours or until apples are soft.
Puree in food sieve or food mill. Return mixture to pot; add sugar and spices.
Cover and cook on low 1 to 2 hours longer. For a thicker apple butter, uncover, and cook on high until desired consistency, stirring occasionally.
Store in refrigerator or pour hot apple butter into hot canning jars, leaving 1/4" headspace. Adjust caps for canning. Process in boiling water bath 10 minutes.
Posted by Andi Darnell
Nutritional Info Per Serving: N/A
3/4 cup apple cider
1 cup sugar
1 teaspoon cinnamon
1/2 teaspoon ground cloves