GOLDEN CROCKPOT APPLE BUTTER

4 lb Golden Delicious apples, peeled

2 cups apple cider
2 teaspoons cinnamon
1 teaspoon cloves
1/8 teaspoon allspice
3 cups sugar

Cut the peeled apples into quarter and combine in a crockpot or slow cooker with the cider.  Place lid on cooker and cook apples on low for 10 hours.  Add the spices and the sugar, mixing together well.  Leave the lid off and cook on high for approximately 3 hours until thickened; stir occasionally.  Spoon the hot mixture into hot sterilized jars, leaving 1/2-inch of space at the top.  Seal with two-piece lids.  Once opened, or any jars that did not seal, should be refrigerated.

Yield: 4 pints or 8 half pints

Delicious with pork chops, etc, on toast or biscuits for breakfast, sprinkled with cinnamon as a snack, or makes a great gift with a pretty ribbon tied around the neck of the jar.

CRANBERRY APPLE BUTTER

This is good on toast or biscuits, as a pancake topping, and even as an ice cream or pound cake topping.

6 large apples, cored, peeled, thinly sliced
1 cup unsweetened apple juice
1/2 cup fresh cranberries
1 tbsp grated lemon zest
2 tbsp fresh lemon juice
3/4 cup granulated sugar

Combine all the ingredients together in a slow cooker or crockpot; mix thoroughly.

Place lid on cooker and cook on low for 8 to 10 hours (high half that long).

Stir the ingredients every couple of hours during the cooking process.  After the first 3 hours of cooking, remove the lid.  This will allow the steam to escape and the mixture to cook down.

Spoon the mixture into hot sterilized jars and seal with hot sterilized lids.  Process a few minutes in a hot water bath if jars do not seal immediately.  You will know jars have sealed if they make a popping sound and the lid indents slightly in the center.

 

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SPICED APPLE BUTTER

9 cups applesauce

5 cups sugar
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp allspice
1/2 tsp ground ginger

Place all the ingredients in a crock-pot or slow cooker.  Place lid on cooker and cook mixture on high for about 30 minutes.  Reduce heat to low and cook until red and thick, about 18 hours. It is not necessary to stir unless you just want to.

Can in jelly or pint jars or keep in refrigerator for several weeks.

Great on hot biscuits!

 

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CINNAMON APPLE BUTTER

 

16 cups apples, cooked

8 cups sugar
2 tbsp quality ground cinnamon
dash of salt

To cook the apples: Wash, quarter and core apples. Cover with water and cook until soft. Push through a colander.

Put apples, sugar, cinnamon and salt in a crock pot or slow cooker. Cook on low setting for 12 hours or more. Remove the lid during the last half of the cooking time.

Ladle applesauce into hot jars and seal with hot lids.

Yield: 8 pints

See picture below for great gift-giving idea.

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EASY PEACH BUTTER

6 cups unsweetened peaches, chunky pureed

3 cups sugar
1 cup apricot nectar
1 tsp vanilla extract

Combine all the ingredients in crockpot or slow cooker.  Place lid on cooker and cook for 4 hours on high. After 2 hours, remove the lid so the mixture can cook down.

Spoon the peach butter into hot sterilized jars, seal with hot lids and process in a hot water bath.

Make sure all jars are sealed and refrigerate any jars that do not seal.

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MAPLE PUMPKIN BUTTER

 Yield: 8 4-ounce jars

Ingredients

1 29-ounce can pumpkin puree

1 1/4 cups light brown sugar

1/4 cup white granulated sugar

6 tablespoons maple syrup

Juice of 1 lemon

1 tablespoon apple cider vinegar

1 teaspoon cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

1/2 teaspoon salt

Instructions

Mix all the ingredients in a medium 3 1/2-quart slow cooker. Stir well. Cover and cook on high for 2 hours, stirring occasionally.

Remove the lid and cook on high for 30 minutes to 1 hour more to reach desired thickness.

Turn off the cooker and let the pumpkin butter cool to room temperature. Store in the refrigerator for 6 weeks or freeze for up to 3 months.

Adapted from Not Your Mother’s Slow Cooker Cookbook