I had big plans to have this post for crock pot apple butter ready to go October 1st to coincide with the peak apple season north Georgia. Well a new job at Ink & Elm, a hard drive crash (luckily all backed up with Crashplan) and the hustle of everyday life have put me a little behind. So here we are, a month past due, but never too late.
I made apple butter last season but used the stovetop and had to keep checking to make sure it didn’t burn. I wised up this year and used two crock pots and let it go overnight. After the apples cooked down I was able to consolidate to 1 crock pot to finish the cooking.
I followed standard water bath canning procedures to bottle 3 pints to use through the winter and the other pint went into the fridge where I’m enjoying the apple butter on everything from yogurt to toast and even ice cream!
Ingredients
- 6.5 lbs Apples, cored and quartered
- 1 cup pure cane sugar (or sugar in the raw)
- 1 cup brown sugar
- 1 tablespoon fresh ground cinnamon
- 1/4 teaspoon fresh ground cloves
- 1/2 teaspoon fresh ground nutmeg
- 1/4 teaspoon allspice
- 2 teaspoons salt
- 1/4 cup bourbon (optional)
- juice from 2 lemons
- zest from 1 large orange
Instructions
- Place all ingredients in a large slow cooker or use two slow cookers until the apples cook down.
- Cook on low for 10 hours; stir and consolidate to one slow cooker.
- Cook on high for 2 hours or until you reach the desired consistency.
- Season with salt to taste.
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