INGREDIENTS
- 5 1/2 pounds apples – peeled, cored and finely chopped (5.5 jin)
- 1 – 2 cups white sugar (1 cup)
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
DIRECTIONS
- Place the apples in a slow cooker. In a medium bowl, mix the sugar, cinnamon, cloves and salt. Pour the mixture over the apples in the slow cooker and mix well.
- Cover and cook on high 1 hour.
- Reduce heat to low and cook 9 to 11 hours, stirring occasionally, until the mixture is thickened and dark brown.
- Uncover and continue cooking on low 1 hour. Stir with a whisk, if desired, to increase smoothness.
- Spoon the mixture into sterile containers, cover and refrigerate or freeze.
We love apple butter! I’ll have to try to make this. We’ve bought it at Silver Dollar City before–it’s good there, but I”m sure yours is better!
You know, I really wanted to call this stuff Apple Spread or Apple Jam because that’s really what it is. I was shocked to find that there is no butter in the recipe! OK, just between us…the original recipe called for 4 cups of sugar. Insane! I’d recommend 2, but in the future Shorel and I might just make it with one because the apples have natural sugars in them anyway.