Betty demonstrates how to make Slow Cooker Apple Butter. This is an aromatic recipe for apple butter that can be assembled on the day before serving and cooked overnight in a slow cooker.
3 Pound, peeled, cored, and sliced (Granny Smith apples used)
2 Cup (32 tbs) (or more if desired)
3⁄4 Cup (12 tbs)
1.In slow cooker, place apple slices, sugar, cinnamon, ground nutmeg, ground allspice, ground cloves, salt, and apple cider. Stir well, cover with lid and cook on LOW for 8 hours (overnight) or until apple butter is thick and of spreading consistency. If apple butter has too much liquid, remove lid and cook on HIGH to get desired thickness.
2. Serve over toast and enjoy!
This apple butter can be stored, covered, in a refrigerator for about 6 weeks.
You may freeze for about 6 months.
To can, spoon apple butter into hot jars, leaving 1/4-inch head space, and process in hot water bath for 10 minutes.