Apple Butter for the Slow Cooker The Best Recipes

Rabu, 16 November 2016

Apple Butter for the Slow Cooker

"Slow cooker apple butter. Friends have advised me it's miles THE BEST ever! We name ours 'Panther Butter' for our local high school football crew!"

Ingredients :

12 apples - peeled, cored, and cut into small cubes
2 cups brown sugar
2 teaspoons floor cinnamon
half teaspoon ground allspice
1/4 teaspoon salt
1/4 teaspoon floor cloves

Instructions :

Prep : 10M	Cook : 112M	Ready in : 4H20M

Combine apples, brown sugar, cinnamon, allspice, salt, and cloves in a gradual cooker.
Cook on High until the apples are tender enough to without difficulty mash with a fork, 4 to six hours.
Puree apple mixture with an immersion blender until clean.
Sterilize the jars and lids in boiling water for at least five mins. Pack apple butter into the recent, sterilized jars, filling the jars to within 1/four inch of the top. Run a knife or a thin spatula around the insides of the jars once they were filled to eliminate any air bubbles. Wipe the rims of the jars with a wet paper towel to eliminate any food residue. Top with lids, and screw on jewelry.
Place a rack within the bottom of a massive stockpot and fill midway with water. Bring to a boil and decrease jars into the boiling water the usage of a holder. Leave a 2-inch space between the jars. Pour in extra boiling water if important to carry the water level to at the least 1 inch above the tops of the jars. Bring the water to a rolling boil, cowl the pot, and technique for 10 minutes.
Remove the jars from the stockpot and place onto a material-covered or timber surface, several inches aside, till cool. Once cool, press the pinnacle of each lid with a finger, making sure that the seal is tight (lid does no longer pass up or down in any respect). Store in a fab, dark location.

Notes :

Try using a Reynolds® slow cooker liner for your gradual cooker for less complicated cleanup.

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