Grandma’s Crockin’ Apple Butter
Slow Cooked Rice Pudding – Simple to make in the slow cooker
Mock Apple Pie – same delicious apple pie taste, half the hassle
NOTE: Brisket and sauce may be refrigerated separately, if covered, for up to 2 days or frozen. Defrost in refrigerator overnight, bringing to room temperature...
Great alternative to jelly, We generally can these and enjoy all year long. Also makes great gifts!
- 6-8 Pounds Apples
- 2-4 Cup Sugar
- 4 1-2 Tablespoon Cinnamon
- 2-3 Tablespoon Ground Cloves
Peel, and core apples, slice in 1/4 in thick pieces. Enough to fill 6 qt crock until heaping.
place sliced apples into a separate bowl and cover with sugar and spices. Gently mix together then place in crock pressing apples firmly to fit more. (lid will not fit securely at first but will as the apples heat up and settle.)
Cover and cook on low 8-10 hours uncover cook on high stirring occasionally with whisk or potato masher until cooks down to the consistency you prefer. This step can be done anytime after hr 3.
The whole process can be done on high if you're home, just uncover sooner and stir more frequently, about every 45-60 min. This cuts over-all time to about 8 hrs.
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