6-quart slow cooker / Crock-Pot
About 1/2 peck cooking apples (4 quarts)
3 cups sugar
1-2 oz. molasses (optional)
1-2 tsp. cinnamon (optional)
1 tsp. allspice (optional)
1 1/2 oz. maple flavoring or rum flavoring
1/4 cup raisins (optional with rum flavoring)

Wash and quarter apples. For larger apples, cut finer. Trim the stems and buttons of all dirt. Coring or peeling is not required.

Cover and allow to cook down for an hour or so. Don't worry if the apples are above the top. Once the apples cook, they will collapse. After the apple have cooked down some, stir with a wooden spoon moving the center to the outside. Allow to cook for about 4 to 6 hours on low, stirring occasionally. Leave the lid slightly askew to allow the apples to cook down a little.

Strain the mixture with a mesh strainer. This will remove most of the skins and the cores. Clean the strainer, slow cooker, and equipment and repeat to remove the rest of the debris. Return the heat for 2 to 4 hours, stirring occasionally to move the center to the outside. Add sugar, spices, and flavorings about 1 hour before canning. Stir thoroughly. If raisins are being added, add them about 15-30 minutes before canning. Cooking the spices too long can break them down and weaken their impact.

During this last hour prepare your canning equipment; heating water, sterilizing jars, etc. Can using best practices.

Alter the recipe to suit your taste. Using pure maple syrup or rum will give a runnier apple butter requiring a longer cooking. You may want to do it this way, it is up to you. The spices are to add an accent to the apple butter, not become the flavor. Raisins generally absorb water, making the mixture thicker. If you want a stronger accent flavor, adjust the amounts. I find too much sugar hides the flavors, but add more to taste. Using brown sugar will eliminate the need for molasses.

This makes about 5 or 6 pints or 10-12 cups. Label and tie a ribbon around each jar and they make a wonderful, unique gift.

Submitted by: Pat McEntee