Betty's Easy Apple Butter
I think this would be amazing as the filling in cinnamon buns or a couple of tablespoons added to a butter cake prior to baking.
For PEAR butter, swap apples for firm pears.
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·2 - 2 1/2 kilos (4 - 5 pounds) peeled, cored and chopped apples (i like a fuji's)
·1 cup brown sugar
·2/3 cup white sugar
·1 tablespoon ground cinnamon
·1/2 teaspoon ground cloves
·1/2 teaspoon ground nutmeg
·a pinch of salt
·1 - 2 tablespoons vanilla extract
How to Make Betty's Easy Apple Butter
- Place all the ingredients EXCEPT vanilla in your slow cooker (croc pot) which as been sprayed with oil spray. Place on a low setting and allow to cook for 10 - 11 hours, stirring only once. I leave mine to cook overnight.
- Add the vanilla and keep the lid off. Continue cooking for a further 2 hours, stirring regularly.
- Using a stick mixer, blend the mix until you've reached the desired thickness. I like mine super smooth but others prefer it to be slightly lumpy.
- Allow to cool for an 30 minutes and place into containers and keep in the fridge for up to 2 weeks OR freeze for up to 12 weeks.