| Cook Time | 10 hours |
| Servings | container |
Ingredients
- 6 1/2 pounds Apples peeled, cored and sliced
- 1/2 cup Apple Juice
- 1 cup Sugar
- 1 cup Brown Sugar lightly packed
- 1 tablespoon Cinnamon Ground
- 1/2 teaspoon Nutmeg freshly grated
- 1/4 teaspoon Cloves Ground
- 1/4 teaspoon Salt
- 1 teaspoon Vanilla Extract
Ingredients
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Instructions
- In a medium bowl, combine sugars, cinnamon, nutmeg, cloves and salt.
- Pour apple juice into the bottom of the slow cooker.
- Layer 1/2 the apples in, then 1/2 the sugar mix. Repeat with layer of apples, then the last of the sugar mixture.
- Cook in slow cooker with a tea towel under the lid on low for about 10 hours, stirring occasionally, until the mixture is thickened and dark brown.
- Uncover and use an immersion blender or regular blender to puree the apple butter until smooth.
- Stir in vanilla and continue cooking uncovered on low for about 2 hours until desired thickness is reached.
- Spoon the mixture into sterile containers, cover and refridgerate for up to 2 weeks for freeze.
Recipe Notes
Awesome on toast, biscuits, waffles, peanut butter and "jelly" sandwiches, or serve with roast pork or chops, or even icecream.
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