Thursday, November 27th, 2014

Crock-Pot Apple Butter

5 lbs cooking apples (Stayman or Red Rome)

1 1/2 cups apple cider

2 1/2 cups sugar

Juice and grated peel of 1 lemon and 1 orange

2 tsp cinnamon

1 tsp allspice

1/4 tsp each cloves and nutmeg

Core and quarter apples, do not peel.  Place in crock-pot with apple cider.  Cook on high until soft.  Press through a food mill.  Measure about 6 cups of apples.  Return to crock-pot and add juices, sugar and spices.  Cover and cook on high until thick and dark, for about 4 hours.  Pour at once into hot, sterile jars and seal.