Crockpot Apple Butter by Jamieledison


3 pounds of apples (make sure that 1/2 are Granny Smith) 3 cups sugar 2 teaspoons cinnamon 1 teaspoon nutmeg 1/2 teaspoon allspice 1/2 teaspoon cloves Dash of salt 3/4 cup water or fresh apple cider


Fill crockpot 3/4 full with peeled, cored and sliced apples. Add remaining ingredients and stir until evenly mixed. Cover and cook on low setting overnight or until the butter is of a thick, spreadable consistency. If apple butter has too much liquid, remove lid and cook on high until thickened. Stir often as butter thickens to prevent scorching. Mash Apple butter until chunky or smooth with hand masher or blender. Store in refrigerator for up to 6 weeks. Freeze for longer storage or put into jars and water bath process.

This can be done with Pears as well for Pear butter!