Soft, Brown Apples

I almost threw away unwanted apples.  But logic and reason brought me back to my senses.  Phew, that was close.  Apple butter always hides, well, everything. 

Overnight Apple Butter
Source unknown 
Makes about 4 pints

Wash, peel, core and chunk enough apples to fill a four-quart slow- cooker (about 5-6 pounds of apples)

Mix together:
3 cups sugar
1/2 tsp allspice
1/2 tsp nutmeg
1/2 tsp ground cloves
2 Tbsp cinnamon
 
Spread this over the apples. Let stand with the lid on overnight. Then cook in the slow-cooker for four hours on low. Cool and run through blender or leave chunky. 

Don't peek, add water or even stir until it is finished cooking. If you have let it cool to blend it, reheat to simmer before ladling into jars.  Water bath for 15 minutes.

Apple Butter

Remember this loverly applesauce? Well it did make some lovely apple butter.

Apple Butter

7 cups applesauce, natural
2 cups apple cider
1 1/2 cups brown sugar
1 1/2 cups honey
1 tsp ground cinnamon
1/4 tsp ground cloves, optional
1/2 tsp allspice

In a slow cooker, combine all ingredients. Cover and cook on LOW for 14 to 15 hours or until mixture is a deep brown and desired consistency. Remove the cover for the last 3 hours, stir occasionally and watch for burning.
Spoon hot apple butter into hot sterilized jars and seal, then process half-pints or pints 10 minutes in a boiling water bath.