CROCK POT APPLE BUTTER
Living in the south (North Carolina), you have to have alittle taste of the mountians! What better way to taste the Appalachians then to make some Yummy Apple Butter!?
Approximately 3 lb. apples
3 cups sugar
2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. allspice
1/2 tsp. cloves
Dash of salt
3/4 cup water or fresh apple cider
3 cups sugar
2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. allspice
1/2 tsp. cloves
Dash of salt
3/4 cup water or fresh apple cider
Fill
Crock-pot 3/4 full with peeled, cored and sliced apples. Add the
remaining ingredients and stir until evenly mixed. Cover and cook on low
setting overnight or until the butter is of a thick, spreadable
consistency.If apple butter has too much liquid, remove lid and cook
on high until thickened. Stir often as butter thickens to prevent
scorching.
Store in refrigerator for up to 6 weeks. Freeze for longer storage.
Variation: For a less sweet apple butter, substitute 1 cup honey for the sugar.
To can the apple butter, pack into hot jars leaving 1/4-inch headspace and process in a boiling water bath for 10 minutes.
Store in refrigerator for up to 6 weeks. Freeze for longer storage.
Variation: For a less sweet apple butter, substitute 1 cup honey for the sugar.
To can the apple butter, pack into hot jars leaving 1/4-inch headspace and process in a boiling water bath for 10 minutes.
Recipe found at Cooks.com
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