Apple Butter-Repost

Vera posted this recipe last summer for the delicious apple butter that my mom makes but after making 30 jars of apple butter yesterday and a phone call to my mom I wanted to re post this with a few tips and tricks.

If you wanted to make apple butter and not bottle it you can whip up a batch and just store it in your refrigerator. If you needed to use up some already sweetened applesauce, just reduce the amount of sugar and sweeten to taste

Marie

2 quarts of unsweetened apple pulp (applesauce)

4 cups sugar (I used a tad less)

2 tsp cinnamon

1/4 tsp ground cloves

Combine all ingredients in a large heavy bottomed pan until it is thick enough to round up on a spoon and is sticky and a little glossy. My applesauce was thick already and didn't take long to get to that point.

To bottle: Pour hot apple butter into pint or smaller jars and process in a hot water bath or steam canner for 10 minutes.

*I read online that you can use your slow cooker for this, just prop open the lid or use a splatter proof shield. Turn on high for 30 min then turn to low until done. You might want to stir it occasionally so it doesn't scorch if your crock pot has hot spots like mine does.