3 cups sugar
2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. allspice
1/2 tsp. cloves
Dash of salt
Store in refrigerator for up to 6 weeks. Freeze for longer storage.
Variation: For a less sweet apple butter, substitute 1 cup honey for the sugar.
To can the apple butter as I am doing, pack into hot jars leaving 1/4-inch headspace and process in a boiling water bath for 15 minutes.
The apples, peeled and cored. The Pampered Chef peeler/corer is totally worth the money. But I happily scored mine for $2.99 at Goodwill :)
You'll want to break the apples up more than the above picture. I snap them in half with my hands as I toss them in the crockpot.
LOTS of simmering. It gets darker and darker and sweeter and wow it's good! You want it a spreadable consistency.
Pretty jars ready to go in the canner.....
PS. This is a totally flexible recipe. Add in your favorite spices, substitute sugars as you wish, etc. I'll also add that sometimes it takes longer than 12 hours because I pack the crockpot so full and sometimes I'm just too busy to deal with the apple butter when it's done so I put it on warm and let it chill for hours until I'm ready for it. Ie: I made a big batch last night and it cooked all night long and then sat on warm most of today and I just hot water bath canned it (at 9pm). Sort of perfect, really!