Apple Butter

1. 1

   Depending on how sweet your apple sauce is, you many need to use more sugar, or less sugar.

2. 2

   Start with 1/3 cup of each, and taste half way through the cooking.

3. 3

   You can always add as you go.

4. 4

   Dump everything into a crock pot, and let it rip for 12 hours.

5. 5

   I set mine on high, but then again, mine is pretty dinky.

6. 6

   You want it to bubble a little, but not burn.

7. 7

   Cover the crock pot very lightly with some aluminum foil.

8. 8

   You want to avoid making a huge mess on your counter, but you dont want to keep the liquids from evaporating.

9. 9

   After the apple butter has thickened to the desirable consistency, give it a whiz with an immersion blender.

10. 10

    This makes a HUGE difference.

11. 11

    If you like it a little lumpy, then just leave it alone.

12. 12

    This recipe yielded about four 1/2 pint jars.

13. 13

    You could get one more, or less, depending on how thick you make it.

14. 14

    One more little tip, try not to eat your weight in apple butter while its cooking, you get more jars that way.

15. 15

    I know its hard, believe me, my tongue has burns to prove it.

16. 16

    Use whatever canning method you prefer.

* Per serving · 4 servings · Values may vary.

No additional tips available.