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Apple butter and honey butter remind me instantly of childhood and autumn. Since we’ve got a few apple trees, we’ve had a bounteous harvest and making and preserving apple butter is high on the list (especially since it’s so easy: it’s made in the crockpot and we got an apple peeler that the girls think is fun to use!). It’s delicious atop fresh bread, wheat muffins, biscuits, bagels, cornbread, english muffins or toast.

Right to work after breakfast!


5 1/2 pounds apples, cored, peeled and finely chopped
2 cups brown sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt


Place apples in slow cooker. Combine remaining ingredients, pour over apples and toss to coat. Turn crock pot on to high for an hour. Stir apples and turn down to low, stirring occasionally for 9 to 11 hours. You can use an immersion blender to speed up the process. If canning, pour apple butter into a sterilized jar, wipe the lids and process in a water bath for ten minutes, ensuring the lids seal. Keep refrigerated after opening.

Thanks to Moms With Crock Pots for the recipe inspiration.

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