This recipe is sooooo easy to do, let your slow cooker do all the work and at the end, you have delicious Apple butter. Just thinking about spreading some over a slice of freshly baked bread is already making my mouth water.

 Apple Butter in your Slower Cooker
(Water bath method for canning)

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Prep Time: 25 minutes
Cook Time: 14 hours
Makes about 5 half pints

Ingredients:
6 lbs. or about 24 apples, I use what’s in season.
Peeled, cored and sliced in small pieces
1/4 C. Lemon juice
2/3 C. Honey
2/3 C. Brown sugar
2 tsp. Cinnamon
1/2 tsp. Ground cloves
1/2 tsp. Ground all spice
1/4 tsp. Ground nutmeg

What to do:
Place apples and lemon juice in a slow cooker, and place lid on top.
Set on low, and cook for 8 hours, stirring occasionally, then mash apples. If you still have apple chunks you can use an immersion blender or counter top blender to finish the job. Then place back in the slow cooker, mix in honey, brown sugar, cinnamon, cloves and all spice. Continue cooking on low another 6 or until desired consistency is reached. Cooking time will very depending on apples used and type of slow cooker.

Christina’s notes:
Instead of using the cinnamon, ground cloves and all spice, you can replace it with 3 tsp. of apple pie spice.

Canning Method:

Heat your empty jars in boiling water.

Pour butter into hot jars leaving 1/4 inch head space. Clean the glass rim well with a clean wet cloth. Top with canning disk and screw on the ring. (Do not tighten it tightly.)

Lower the the jars into simmering water. Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner and bring water to a rolling boil. Process jars 10 minutes. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12 hours. Check seals. Lids should not press up and down when center is pressed. Label and store jars.