Slow Cooker Cinnamon Apple Butter
Ingredients
10 apples, roughly 12 cups
3/4 C light brown sugar
2 tsp ground cinnamon
Directions
Peel, core and chop apples into small chunks. Add to the bowl of a 5-6 quart slow cooker. Toss with brown sugar and cinnamon. Cover and cook on low for 6 hours. Puree with an immersion blender or in batches in a food processor or standard blender. If blending in a food processor or blender, return to slow cooker when smooth. Cook uncovered on high for 3-4 hours, stirring occasionally.
Apple butter is done when you can scoop some with a spoon, tilt it and it does not slide off immediately.
If choosing not to can, store in an airtight container in the fridge and use within 2 weeks.
Canning instructions:
Prepare water bath; to a large canning pot add enough water to cover jars by 1-inch. Bring water to a boil. Remove lids and rings from jars. Add lids to a small saucepan with 1-inch of water, bring to a simmer. Sanitize jars by boiling for 10 minutes or by running through the dishwasher. Set aside a clean dishtowel on the counter.
Fill jars with apple butter, leaving 1/2-inch of head room. Cover with lids and rings. Carefully lower into boiling water. Cook for 10 minutes. Carefully remove to dishtowel. Let jars rest undisturbed for 12-24 hours. Listen for the jar lids to pop. If they have not sealed after the allotted time, store in the refrigerator and use within two weeks. Sealed jars may be stored in a dark location for up to 1 year.
