7-8lbapplespeeled, cored and thinly sliced [approx. 12 cups]
1smalllemonjuiced
2tsppure vanilla
Instructions
In a small mixing bowl, mix together the brown sugar, granulated sugar, ginger allspice and salt.
In the bottom of a 6 quart slow cooker, arrange the thinly sliced apple pieces.
Drizzle the juiced lemon over the top of the apples.
Sprinkle the sugar and spice mixture over the apples and stir.
Cover and cook on low for 8 hours.
After 8 hours, uncover and stir. Puree in the slow cooker until smooth using an immersion blender or ladle into a stand blender to puree. Add the vanilla, mix well.
Store tightly sealed in the refrigerator for up to 2 weeks.
Notes
You may can this apple butter if desired, using proper canning technique.To do so:
Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil. Remove jars to fill using tongs. (They're hot!)
Prepare lids in warm soapy water and set aside with bands.
Cook Cinnamon Spice Apple Butter per recipe.
Ladle hot apple butter into hot jars, leaving ½ inch headspace. Remove air bubbles. Wipe rim with a lint free kitchen towel or paper towel.
Center lid on jar. Apply band turning just until it's fingertip tight.
Place jar in boiling water canner. Repeat until all jars are filled.
Process jars 15 minutes, adjusting for altitude. Turn off heat, remove the lid and let jars stand for 5 minutes.
Carefully remove jars and allow them to cool for 12-24 hours.
Check lids for seal, they should not flex when center is pressed.