My first daughter-in-law is Cindy. She constantly learns new ways to do things to make the mother’s job easier. Here is one she recently shared with me.
Yum! Apple Butter 5 1/2 pounds of apples (or enough to completely fill a large crock pot) peeled, cored and sliced thinly 4 C sugar (may use raw honey or sorghum) 2 to 3 teaspoons of cinnamon 1/4 tsp. ground cloves 1/4 tsp. salt Method:
- Place enough apples in a crock pot so the lid barely fits.
- Combine sugar, cinnamon, cloves and salt. Pour over and cook on high 1 hour.
- Reduce heat to low and continue to cook for 9 to 11 hours, until thickened and dark brown.
- Stir the mixture periodically to prevent sticking.
- Uncover and cook on low 1 hour longer to thicken.
- Cool and blend with a wire whisk or an immersion blender until smooth.
Can this mixture in decorative jars according to normal canning method by washing, sterilizing jars and lids first. Fill the jars up to the line on the jars or leave about 1/2 inch headspace. Cook in a boiling water bath for 10 minutes. Watch to be sure each lid seals (makes a vacuum) so the apple butter will not spoil. If any do not seal, refrigerate until used. Alternate method: Spoon into freezer containers, leaving 1/2 inch of headspace. Refrigerate or freeze.