Yield: 4 servings
|2 quarts||Sweet Cider|
|4 pounds||Sweet But Tart Apples; peeled, cored and sliced Granulated Sugar; (about) Cinnamon Allspice Ground Cloves Salt|
*DEIDRE ANNE PENROD FGGT98B*
Apple Butter 11 to 13 hours
The big advantage in making preserve butters in a slow cooker is that you don't have to stir or stand over the pot waiting to stir. Adapt your favorite fruit butter recipes to fit the instructions and cooking time.
To Cook: Place the cider and the apples in the slow cooker. Cover and cook on Low for 10 to 12 hours; do not stir. Rub the apples through a sieve; measure the apples and add as much sugar as there is apple.
Add the spices and salt and return to the cooker. Cover, and cook on Low for another hour. Pour into clean, dry, ½-pint canning jars.
Seal and process in a boiling-water bath or store in refrigerator.
Makes 4 to 6 pints.
Source: "Clear & Simple Crockery Cooking", by Jacqueline Heriteau, Grosset & Dunlap, NY, c1975
From the Recipe Files of: Deidre-Anne Penrod, FGGT98B on Prodigy, J.PENROD3 on GEnie