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Peel, core and cut the apples into small chips.
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Put all the ingredients into a slow cooker and stir.
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Cover and cook on low overnight, about 8 to 10 hours.
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Remove the cover, stir and taste.
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Add more spices or sugar, if desired.
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Continue cooking for a few more hours, uncovered, until some of the liquid is reduced and the butter has cooked down a bit.
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Pour into sterilized jars and refrigerate.
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Serve over hot biscuits, toast, scones, or just eat it out of the jar if no one is looking!
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Properly-handled sterilized equipment will keep canned foods in good condition for years.
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10
Sterilizing jars is the first step of preserving foods.
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Tips:
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Jars should be made from glass and free of any chips or cracks.
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Preserving or canning jars are topped with a glass, plastic, or metal lid, which has a rubber seal.
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Two piece lids are best for canning, as they vacuum seal when processed.
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To sterilize jars, before filling with jams, pickles, or preserves, wash jars and lids with hot, soapy water.
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Rinse well and arrange jars and lids open sides up, without touching, on a tray.
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Boil the jars and lids in a large saucepan, covered with water, for 15 minutes.
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Use tongs when handling the hot sterilized jars, to move them from boiling water.
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Be sure the tongs are sterilized too, by dipping the ends in boiling water for a few minutes.
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As a rule, hot preserves go into hot jars and cold preserves go into cold jars.
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All items used in the process of making jams, jellies, and preserves must be clean.
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This includes any towels used, and especially your hands.
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After the jars are sterilized, you can preserve the food.
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It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products.
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25
A viewer, who may not be a professional cook, provided this recipe.
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The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
