Crock Pot Apple Butter
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Apples were on sale this week – and came to about $.50 a pound~ That is a GREAT deal! It’s no secret that I didn’t make jam this summer, we were too busy and simply had plenty left from last year. It’s starting to run low so it’s time to get busy in the kitchen.
This recipe is SOOOO easy and SOOOO yummy! The best part is the fact that the end product freezes beautifully so there will be a devoted section of my chest freezer for the new preserves. If you like to get your canner out, you can process it that way to make it shelf stable!
I do all the apple work – and pre-measure every thing else out so Ms Sarah can do her part by “seasoning” the apples! This makes it a true family event – the making of the apple butter! Enjoy the recipe — it it great on lightly buttered English Muffins on a cold winter day!
CROCK POT APPLE BUTTER
You will need:
Approx. 3-4 lb. apples
3 c. sugar
2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. allspice
1/2 tsp. cloves
Dash of salt
3/4 c. water
Fill crock pot 3/4 full of peeled, cored sliced apples. Add remaining ingredients and stir until evenly mixed. Cover and cook on low overnight. If butter has too much liquid, remove lid and cook on high until of desired consistency.
- Approx. 3-4 lb. apples
- 3 cups sugar
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1/2 tsp allspice
- 1/2 tsp cloves
- Dash of salt
- 3/4 cup water
- Fill crock pot 3/4 full of peeled, cored sliced apples.
- Add remaining ingredients and stir until evenly mixed.
- Cover and cook on low overnight.
- If butter has too much liquid, remove lid and cook on high until of desired consistency.
Amount Per Serving: Calories: 518Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 23mgCarbohydrates: 136gFiber: 13gSugar: 116gProtein: 1g