This recipe comes from Molly Nicholie, Local Food Campaign Director (who got it from Charlie Jackson, Executive Director).
- Apples, mixed variety, washed (the amount can vary, but you want to fill a six-quart slow cooker)
- 2 cups sugar
- 1 cup water or apple cider
- 2 tsp cinnamon
- ½ tsp cloves
- ½ tsp allspice
- pinch salt
Core and cut apples, leave skins on. Fill a six-quart slow cooker. add sugar and spices and water. Cover and cook on low overnight (10 hours or so). Next morning blend with immersion blender or in a blender. Cook on high uncovered for 6 hours or so, stirring now and then, until thick. To test for doneness, remove a spoonful and hold it away from cooker for 2 minutes. It is done if the butter remains mounded on the spoon. Another way to determine when the butter is cooked adequately is to spoon a small quantity onto a plate. When a rim of liquid does not separate around the edge of the butter, it is ready for canning.
To can: Put in clean sterilized pint or half pint jars. Cap with lids and rings prepped per directions that came with the new lids. Process in water bath for 10 to 15 minutes. You can freeze too but best to use plastic containers.
Makes 7 or 8 half-pint jars.