Source:

Peggy

Serves/Makes:7 half-pints

Ingredients

• 12 to 14 apples (Jonathon or Winesap)
• 2 cups (475 ml) apple juice
• 4 cups (950 ml) sugar
• 2 tsp (10 ml). cinnamon
• 1 tsp (5 ml). allspice
• 1 tsp (5 ml). cloves

Preparation

• Wash, core and quarter, but DO NOT peel, the apples.
• Put in crock pot with apple juice.
• Cook covered 10 to 18 hours (or on high 2 to 4 hours).
• When apples are tender, run through the food processor or blender or food mill.
• (I prefer the blender....and let them cool some before doing this).
• Combine sugar, cinnamon, cloves, and allspice
• Add to apples and return to crockpot.
• Cover with lid and cook on high 6 to 8 hours.
• After 3 hours, remove the lid and allow mixture to cook down and thicken.
• Stir every 2 hours.
• Spoon into hot, sterilized jars leaving 1/2"" head space.
• Adjust caps and process in boiling water bath 10 minutes.
• Alternative to water bath now accepted by canning experts: Immediately after tightening lids and rings, invert jars on a soft cloth for 5 minutes then turn right side up to cool.

Comments

This apple butter is made in a crock-pot!! I found this recipe in a newspaper recipe supplement so long ago I can't remember which newspaper. I make 4 batches every year for gifts and 4 batches for ourselves.