by Skinny Ms.
Apple butter is delicious on a variety of foods. We love it on everything from toast and pancakes to spice cake, and even pork! Mix it with Greek yogurt for a sweet, creamy dip. Try it with our delicious. We like to serve it for breakfast, in place of butter and other high-fat spreads.
Yields: 4 half pint jars/32 servings | Serving size: 2 tablespoons | Calories: 35 | Previous Points: 1 | Points Plus: 1 | Total Fat: 0 g | Saturated Fats: 0 g | Trans Fats: 0 g | Cholesterol: 0 mg | Sodium: 56 mg | Carbohydrates: 9 g | Dietary fiber: 1 g | Sugars: 7 g | Protein: 0 g
- 12 medium apples (4 each of Granny Smith, Gala, Honeycrisp) peeled, cored, cut into 1" cubes
- Note: We like to mix the apples with tart Granny Smith & sweet apples like Gala & Honeycrisp. Other sweet apples Golden Delicious, Pink Lady, Red Delicious, Fuji, Ambrosia, and Spartan.
- 3 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1/4 teaspoon cloves
- Pinch kosher or sea salt
- 1/4 cup unrefined sweetener, more or less to taste (recommended: sucanat or coconut palm sugar or honey
Combine dry ingredients in a small bowl. Add apples to the slow-cooker, pour dry ingredients over and toss to coat. If using, pour in honey and stir. Cover, cook on low 8-10 hours until tender and brown. If you prefer chunky apple butter, leave as is. For a creamier, less chunky butter, whisk until smooth.
Allow to cool to room temperature, add to 1/2 pint or pint jelly jars, leave about 1" head space at the top to allow for expanding. Cover with lid and freeze or refrigerate.
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