Crock Pot full of Apples, Pared (Peeled), Quartered, and Cored (20 plus apples)
2 Cups of Apple Cider or Apple Juice
2 Cups White Sugar
1/2 Cup Brown Sugar
2 Teaspoons (tsp) Cinnamon
3/4 Teaspoons (tsp) Ground Gloves
Directions:
1) Fill pot to 1 inch over the rim with prepared apples. (Should touch the lid)
2) Add Cider/Juice and put lid on. Put on low and cook for 12 hours.
3) In morning, stir well add the remaining ingredients stirring well. Leave pot on low and replace lid. Will cook for another 12 to hours. Stir occasional until proper consistency. (Test on a plate. Liquid will not accumulate more than 1/4 inch around the edge of butter when done.)
4) Your apple butter should be a rich, dark brown. Pour into hot sterilized jars and seal. Apple butter can be frozen. Makes about 4 pints.
Tip: Only keep small amounts out at a time. Apple Butter will only last in the fridge for a week or two since there are no preservatives.
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