Step 1 - Make unsweetened applesauce

Apple butter starts with applesauce. You can use store bought applesauce or your own applesauce (either previously canned or fresh made). So if you haven't made some applesauce yet start here by making applesauce.  Otherwise continue to step 2. If you use sweetened applesauce, use about 1 cup less sugar. 

Step 2 - Fill the crockpot

Fill the crockpot to within an inch full with applesauce, mine takes about 4 quarts, Some may use as much as 6 quarts. You will add the remaining applesauce later, in step 5. A crockpot works best, because its heat is very low. I've never had a crockpot batch burn.

Step 3 -Add the spices

Add:        2 tablespoons of ground cinnamon
1 teaspoon ground cloves
2 cups sugar (the other 2 cups are used in step 4)

In place of sugar, you can use an equivalent amount of Splenda.  The sweetener is present ONLY for your taste, not as a preservative, so you can use anything that is heat-stable, in quantities that suit your own tastes.  I use ½ Splenda and ½ sugar, preferably C&H dark brown sugar, as it is better for diabetics to digest than white sugars.

***1/2 teaspoon of allspice, optional.  I don’t use it as I don’t care for the bitter taste but some people do like it.

 Step 4 - Cook down the Apple butter

Set the crockpot on high heat.  Cover it loosely or use a large pot splatter-guard. You don't want to seal it tightly because you want the steam to escape so it can reduce in volume and thicken. I use long bamboo skewers and lay them across the top of the crockpot parallel and located about 2/3 of the way out from the center. Then put the lid on these supports. This leaves the lid "covering" the pot and keeps splatters under control, but, leaves a good gap for steam to escape.

Leave it to cook for 6 - 18 hours. How long depends on the size and power of your crockpot, and how thick you like it.  I stir it occasionally to be sure it isn’t sticking on the bottom. I start mine around 6 pm on high for 1 hour, then on medium until I am ready for bed, then leave it on low overnight.

If your crockpot does not heat evenly, and has hot spots; you can get localized burning. So once in a while, use a wooden spoon to scrape the sides and look for any burned apple butter. If it does burn: pour the apple butter out of the crockpot into a bowl. The burned apple butter will cling to the crockpot. Clean the crockpot, discard the burned bits and pour the unburned apple butter back in!

Step 5 - Add the remaining applesauce

It will reduce in volume by about half overnight. After it cooks down (the next morning), add the remaining applesauce (about 2 quarts) and 2 more cups of sugar. Then let it cook a couple of hours more to mix the flavors.

Step 6-Canning the Apple Butter

Once your apple butter is finished, can it as you would any fruit.  I put it in ½ pint jars filled 1 ½ inches from the top.  Wash the lip of the jar and put on lids and rings. Place in a covered canning kettle with water about 3/4 up the sides of the jars.  Bring to a boil for 40 minutes.  Remove, cool completely, mark lids with date and product.

Store in a cool, dark place.   This will make about 20 half pints.