You must be logged in to post a review.
No need to slave over the stove to make apple butter. Put it in your slow cooker.
Combine all the ingredients and add to a slow cooker. Cook on high for 6 hours. Take off the lid and allow to cook another 2 hours .
Ladle hot butter into hot jars leaving about 1/2 inch head space. Remove air bubbles. Add lid and tighten bands. Process 10 minutes in a water bath.
I know this is a no-brainer, but any jars that don’t seal should be kept in the refrigerator. If you are uncomfortable canning, then store the apple butter in the refrigerator. If giving as gifts, tell the recipient it needs to be refrigerated.
If you are lucky enough to live where the cherries are aplenty I advise you to print out this Sweet Cherry Vanilla Jam recipe and tape it somewhere that you will not forget about it when the cherries come into season! Or you can use frozen cherries like I did.
This recipe was made using the new Ball Jam & Jelly Maker but you can make it the traditional way also.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!