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Slow Cooker Apple Butter

This time of year around the Autumn Equinox/Mabon apples are plentiful. This fall fruit is available at farmers markets and if you are lucky you can pick your own. For this recipe you need cooking apples. Here in Michigan we have a few choice for making applesauce  and apple cider these are the  ones that give you excellent results Golden Delicious, Northern Spy, and McIntosh.  Pictured are Golden Delicious.


Slow Cooker Apple Butter

12 cooking apples, peeled, cored and sliced (14 cups)
2 cups sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice

Place apple slices in a 5- or 6-quart slow cooker. Stir in sugar, cinnamon, cloves and allspice.
Cover; cook on high-heat setting for 4 hours. Stir. Uncover and cook on high-heat setting 2 to 2-1/2 hours more or until apples are very tender
and most of the liquid has evaporated. Cool mixture at least 1 hour or cover and chill overnight. Process with an immersion blender or run
mixture through a food mill*.
Ladle apple butter into half-pint 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.
Mixture may also be processed, 1/2 at a time, in a blender or food processor. Mixture processed this way will be slightly lighter in color and
thinner in consistency.

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