We love applebutter but the family doesn’t love it enough to make a BIG batch in a copper kettle in the fall when we have apples. I make applesauce anytime there is new fruit ready to pick. During the summer it’s all frozen and then in the winter I make applebutter in my crockpot.
I have a large crockpot that holds around eight pints of thawed applesauce. I dump it in, set the crockpot on low and let it cook all day or all night, depending on when I get around to starting it. Once I close the lid on the crockpot I don’t take it off but a couple times during the eight hours just to give it a quick stir. It will turn dark as more of the liquid cooks out and it will thicken. At this point I add my sugar which is usually two cups but taste is the best recommendation. Stir well making sure there is no big lump in the applesauce and put your lid back on and continue cooking at least two more hours. During the last thirty minutes you can add spices if you desire. Hubby likes it without spices and I like it with cinnamon or cinnamon & cloves. I use the oil of cinnamon and the oil of cloves but it only takes a couple DROPS. You can overdue and ruin the entire batch. Taste to your liking is a good judge! Once its finished and still very hot, pour into pint or half-pint jars and add your lids and rings. I cover the jars with a towel to keep away from drafts. You should hear the jars seal as they cool. If you have a jar that doesn’t seal, stick it in the fridge and use first. I’ve never had any spoil and family & friends really enjoy the treat!