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12 c. chopped apples (Stayman) 3/4 c. apple cider (or apple juice) 1 c. sugar 1 tsp. ground cinnamon 1/2 tsp. ground cloves Combine apples and cider in 3 qt. slow cooker. Cover and cook on low for 8 hrs. or until apples are soft. Puree in food sieve or food mill and return puree to slow cooker. Add sugar and spices. Cover and cook 1-2 hrs. (or longer for thicker apple butter). Uncover and cook on high until desired consistency. Place in jars and process in water bath for 30 minutes. Note: I use 8 oz. jelly jars, and end up with 6-7 jars. Pint jars could be just as easily used. |
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