# 2 of 11  
  next recipe »

Copyright © 2014 The FOURnet Information Network. All rights reserved.

Approximately 3 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 or fresh apple cider

Fill Crock-pot 3/4 full with peeled, cored and sliced apples. Add the remaining ingredients and stir until evenly mixed. Cover and cook on low setting overnight or until the butter is of a thick, spreadable consistency.

If apple butter has too much liquid, remove lid and cook on high until thickened. Stir often as butter thickens to prevent scorching.

Store in refrigerator for up to 6 weeks. Freeze for longer storage.

Variation: For a less sweet apple butter, substitute 1 cup honey for the sugar.

To can the apple butter, pack into hot jars leaving 1/4-inch headspace and process in a boiling water bath for 10 minutes.

Share: Add review or comment

Page 1 of 6
 Rating: 4.7 / 5 - Reviews: 79   Sort by: 
2 days ago
Christofu (Missouri) says:
1 week ago
Dana Meadows (Tennessee) says:
3 weeks ago
Thomasina Ruth (Pennsylvania) says:
3 weeks ago
Becky5025 (South Dakota) says:
Sep 24, 10:56 AM
Bernice (Kentucky) says:
Aug 1, 1:05 AM
G.R. Peirson (Washington) says:
Nov 30, 5:20 PM
BR (Nebraska) says:
Nov 16, 5:27 PM
Patricia (Michigan) says:
Oct 16, 1:10 PM
Judy Becker (New York) says:
Oct 12, 10:18 PM
Carol (Ohio) says:
Oct 3, 3:09 PM
Karen Lee Smith (Indiana) says:
Sep 29, 4:03 PM
Bobbie Murphy (Tennessee) says:
Sep 22, 8:15 AM
Nita (Oklahoma) says:
Sep 18, 1:02 PM
Cindy (United States) says:
Sep 15, 12:21 PM
Karen Fleming (Ohio) says:

  email this recipe to:  

Printer Options: Standard | Word Search Puzzle

Some of the recipes other cooks are looking at right now:

  top of page

COPYRIGHT © 2014 The FOURnet Information Network | Privacy | TalkFood