- 6 lbs apples (that’s approx. 24 small, 18 medium or 12 large apples)
- 1–1/2 cups sugar
- 2 tsp cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
Peel, core and chop your apples into small pieces, so they cook down quickly.
Then, pile your apples into a crockpot (4 quarts or larger), and add the sugar and spices.
Cover, and cook on high for one hour. Then, remove the lid; stir; and cook on low, stirring regularly, until the apples cook down to a dark, thick spread. This usually takes around 12 hours.
Jar up your apple butter, and store it in the fridge or freezer. It freezes beautifully.
- Braeburn, Cortland, Fuji, Gravenstein, Grimes Golden, Jonamac, Ida Red, Liberty and McIntosh are all good varieties for apple butter, but really, any apple variety will make good apple butter.
- Start your apple butter in the morning, or shortly before bed, so it has plenty of time to cook and cool.
- This recipe can be doubled, if you have a big enough crockpot.
- Speed things up by cooking your apple butter on high, and stirring more frequently, to prevent burning.
- Use several apple varieties for the best flavor.