6 1/2 pounds apples – peeled, cored and sliced
1 cup granulated sugar
1 cup light brown sugar, lightly packed
1 tablespoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
2 tablespoons molasses
1/4 teaspoon salt
1 tablespoon pure vanilla extract
1. Place the apples in a slow cooker. In a medium bowl, combine sugars, cinnamon, nutmeg cloves and salt. Pour the mixture over the apples and mix well. Drizzle the molasses over the top of the apple mixture and stir again.
2. Cook in slow cooker on low for about 10 hours, stirring occasionally, until the mixture is thickened and dark brown
3. Uncover, stir in vanilla and continue cooking uncovered on low for about 2 hours
4. Use an immersion blender to puree the apple butter until smooth.
5. Spoon the mixture into sterile containers, cover and refrigerate for up to two weeks or freeze.
I used a combination of Granny Smith, Fuji and Gala and SweeTango apples for this recipe.
To can this recipe – Have your jars hot. Spoon in the apple butter, leaving ¼-inch headspace. Remove air bubbles. Wipe jar rim. Center the lid on jar and adjust band to finger-tip tight. Place jar in boiling-water canner. Repeat until all jars are filled. LOWER the rack into simmering water. Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner and bring water to a rolling boil. Process half-pint or pint jars 10 minutes. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not re-tighten the bands if they’re loose. Cool 12 hours. Check seals. Lids should not press up and down when center is pressed. Label and store jars.