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4 pounds cooking apples, peeled, cored and sliced (about 12 cups)
2 cups sugar
1/3 cup water
2 tablespoons cider vinegar
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
Directions
1. Place apple slices in a 3-1/2- or 4-quart slow cooker. Stir in sugar, water, vinegar, cinnamon, cloves, allspice and nutmeg.
2. Cover; cook on high-heat setting for 5 to 6 hours. Stir. Cool mixture at least 1 hour or cover and chill overnight.
3. Ladle apple butter into half-pint storage or freezer containers, leaving a 1/2-inch head space. Seal and label. Store 3 weeks in refrigerator or for 1 year in freezer. Makes 4 half-pints.
2 cups sugar
1/3 cup water
2 tablespoons cider vinegar
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
Directions
1. Place apple slices in a 3-1/2- or 4-quart slow cooker. Stir in sugar, water, vinegar, cinnamon, cloves, allspice and nutmeg.
2. Cover; cook on high-heat setting for 5 to 6 hours. Stir. Cool mixture at least 1 hour or cover and chill overnight.
3. Ladle apple butter into half-pint storage or freezer containers, leaving a 1/2-inch head space. Seal and label. Store 3 weeks in refrigerator or for 1 year in freezer. Makes 4 half-pints.
