This recipe is from a friend of ours at church. I love apple butter, and we have made this recipe multiple times; it tastes great. I recommend making a double batch in a large crock pot.
Ingredients
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5 lbs. tart cooking apples, unpeeled, cored, cut up (enough to fill cooker).
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2 c. sugar
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1.25 tsp. ground cinnamon
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0.25 tsp. ground cloves
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0.25 tsp. ground nutmeg
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0.25 tsp. ground allspice
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pinch of salt
Directions
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Coat slow cooker with non-stick spray. Fill with the apples, almost to the top; the exact amount is not critical. Sprinkle with sugar in layers while loading. Cover and let stand at room temperature all day; the apples will exude juice and collapse.
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Add spices and salt and toss the apples with a large wooden spoon. Cover and cook on low for 10 to 12 hours, or overnight.
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In the morning, remove the lid and let the apple butter cook an additional 2 to 8 hours on low to reach the desired thickness.
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Turn off the cooker and let the butter cool to room temperature in the crock pot. Transfer to a blender or food processor, or use a handheld immersion blender in the crock pot and purée the butter until completely smooth. Scrape with a rubber spatula into spring-top glass jars (or screw tops with new lids). Store, covered, in the refrigerator for up to 2 months or transfer to small plastic containers and freeze for up to 3 months.
See also other Recipes.