As promised, here is the recipe I used for my Crock Pot 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
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.
I used Granny Smith apples for this recipe and found that it gave the perfect amount of tartness to the taste. You can thank my grandma in Kentucky for this recipe!