Apple Butter (slow cooker)

Thanks to my friend Bettye for sharing this picture!

Apple butter is probably my favorite spread for toast or biscuits and when it's home- made apple butter, that's even better. I don't think you can have too much cinnamon in this but then again, my bunch LOVES cinnamon so use it according to your taste. Also, all cinnamon is not created equal! A good Vietnamese cinnamon is stronger in taste and you won't need to use as much. If you are using a well known brand such as McCormick...then use liberally. It is much milder in taste.

I like to use a variety of apples. In my most recent batch, I used Macoun, McIntosh, Granny Smith and a few Fuji apples. You will want to mix some tart and some sweet to get a good flavor. Also, use a firm apple. The red and golden delicious are not typically good cooking apples.

I also make mine with the skin on. The reason is that all the pectin and nutrients are in the peeling. Once the apples have cooked, just ladle the mixture into a food processor and blend until smooth and no one will ever know those peelings were on the apples. I promise!

Fill the slow cooker as full as possible with about 4-5 lbs apples that have been sliced/cored. If the lid doesn't fit all the way down, that's ok, just put a towel over it to help hold in the heat. The apples will "cook down" and will easily fit!

Cook 1 cup of apple cider, 1/2 cup brown sugar and 1/4 cup maple syrup (REAL maple syrup) with the apples on low for about 7 hours. Ladle about 2 cups at a time into a food processor carefully (this stuff is hot!) and puree until there is no sign of a peeling! Pour out into a bowl and after all the apples have been pureed, return to the slow cooker and add the spices. Continue cooking with the lid OFF for about 2 hours. Tip: when the apples mixture sheets off the spoon, it is ready. Another test is to place a couple spoonfuls onto a saucer and when no rim of liquid separates around the edge of the butter, it is done!

Pour into hot sterilized jars and tighten the lid about 3/4 of a turn. After you've heard the beautiful popping sound that means yours jars have sealed, then finish tightening the lids.

Slow Cooker Apple Butter

4-5 lbs variety of apples (McIntosh, Rome, Granny Smith, Macoun, Jonathan, Fuji)
1 cup apple cider
1/2 cup brown sugar
1/4 cup real maple syrup (use 3/4 cup brown sugar if you don't have maple sugar)
3 tsp - 1 Tbsp cinnamon
1 1/2 tsp ground cloves
grated lemon or orange peel

Wash apples, quarter and core. Cook on low 7 - 8 hours with the cider and sugar until soft. Puree apples in food processor until peeling and apples are a smooth mixture. Pour the mixture back to the slow cooker and add the spices and citrus zest. Continue cooking over low heat until butter has thickened. Tip: when the apples mixture sheets off the spoon, it is ready. Another test is to place a couple spoonfuls onto a saucer and when no rim of liquid separates around the edge of the butter, it is done!

Pour into hot sterilized jars. This makes about 4 pints.