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 Apple Butter

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Number of posts : 2738
Age : 58
Location : Arizona, USA
Favorite Quote : Beware the deadly donkey falling from the sky You may choose the way you live, my friend But not the way you die
Registration date : 2007-08-11

Apple Butter Empty
PostSubject: Apple Butter   Apple Butter EmptyTue Nov 06, 2012 11:41 pm

Yields: 4 half pint jars | Serving size: 2 tablespoons | Calories: 62 | Previous Points: 1 | Points Plus: 2 | Total Fat: 0 g | Saturated Fats: 0 g | Trans Fats: 0 g | Cholesterol: 0 mg |Sodium: 56 mg | Carbohydrates: 14 g | Dietary fiber: 2 g | Sugars: 10 g | Protein: 0 g

12 medium apples (4 each of Granny Smith, Gala, Honeycrisp) peeled, cored, cut into 1" cubes
Note: I like to mix the apples with tart Granny Smith & sweet apples like Gala & Honeycrisp. Other sweet apples Golden Delicious, Pink Lady, Red Delicious, Fuji, Ambrosia and Spartan.
3 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon cloves
Pinch kosher or sea salt
1/4 cup unrefined sweetener, more or less to taste...(recommend sucanat or coconut palm sugar or honey

Combine dry ingredients in a small bowl. Add apples to the slow-cooker, pour dry ingredients over and toss to coat. Also, pour in honey and stir, if using. Cover, cook on low 8 - 10 hours...until tender and brown. If you prefer chunky apple butter, leave as is. For a creamier, less chunky, butter, whisk until smooth.

Allow to cool to room temperature, add to 1/2 pint or pint jelly jars, leave about 1" head space at the top to allow for expanding. Cover with lid and freeze or refrigerate.

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