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Apple Butter


Apple Butter


12 medium apples (4 each of Granny Smith, Gala, Honey crisp) peeled, cored, cut into 1 inch cubes.  Note: I like to mix the apples with tart Granny Smith and sweet apples like Gala and Honey crisp.  You can use other options such as Golden delicious, Pink Lady, Red Delicious, Fuji, Ambrosia and Spartan.

3 teaspoons cinnamon

½ teaspoon nutmeg

¼ teaspoon allspice

¼ teaspoon cloves

Pinch kosher or sea salt

¼ cup unrefined sweetener, more or less to taste….(also recommend is coconut palm sugar or honey).


Combine dry ingredients in a small bowl.  Add apples to the slow cooker pour dry ingredients over and toss to coat.  Also, pour in honey and stir, if using.  Cover, cook on low 8 to 10 hours….until tender and brown.  If you prefer chunky apple butter, leave as is.  If you wish to have a creamier, less chunky, butter, whisk until smooth.  Allow to cool to room temperature, add to ½ pint or pint jelly jars, leave about 1 inch head space at the top to allow for expanding.  Cover with lid and freeze or refrigerate.

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