Crock Pot Apple Butter - » SHAPE ReClaimed

Crock Pot Apple Butter

Posted by:

Crock Pot Apple Butter
  • 3lb apples
  • 3 cups xylitol
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • ½ tsp allspice
  • ½ tsp cloves
  • dash of salt
  • ¾ cup water
  1. Fill crock-pot ¾ full with peeled, cored and sliced apples.
  2. Add the remaining ingredients and stir until evenly mixed.
  3. Cover and cook on low setting overnight or until the butter is of a thick spreadable consistency. (it took 12 hours for mine).
  4. If apple butter has too much liquid, remove lid and cook on high until thickened.
  5. Stir often as butter thickens to prevent scorching.
Store in refrigerator for up to 6 weeks.
Freeze for longer storage.
To can the apple butter, pack into hot jars leaving ¼-inch headspace and process in boiling water bath for 10 minutes.


Comments are closed.

No part of this website or any of its contents may be reproduced, copied, modified or adapted, without the prior written consent of the author, unless otherwise indicated for stand-alone materials. You may share this website by providing a back-link or the URL of the content you wish to disseminate or you may quote extracts from the website with attribution to For any other mode of sharing, please contact the author directly. Commercial use and distribution of the contents of the website is not allowed without express and prior written consent of the author.