Apple Butter.

Remember all that tasty applesauce I made a few days back? Well if you're in the mood to make your own apple butter it all starts with good applesauce. Since we had an abundance of apple sauce, we used the majority of it to make apple butter for the first time.

Fill your slow cooked with 5.5 quarts of applesauce, or within an inch of the top of your cooker.
Add in:
2 tablespoons of ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon of allspice
2 cups sugar

Stir really well. Then you can either put the lid on half way or place two case knives on the ends of your slow cooker like so.

Then place your slow cooker lid on top of the knives. This keeps the splatters from hitting the counter top and maybe the wall behind your slow cooker.

Cook on low or medium heat for 6-12 hours, or overnight. You can stir this from time to time but only if you want to or if you know your slow cooker has hot spots that might burn the butter. The apple butter will cook down about half way.

Once everything is all cooked down add the remaining 2-3 quarts of applesauce and 2 more cups of sugar. Stir everything really well again and let this cook for a few more hours. I let mine cook 4 more hours.

Right before you're ready to can your apple butter you can run a hand blender through your apple butter for a more creamy texture. Or if you already blended your applesauce to the consistency you like before making your butter you can skip this step. Fill your sterilized jars and seal immediately.

A neat tip: after sealing your jars, flip them upside down and allow the butter to cool completely before moving it someplace to store it. The heat of the contents help reinforce a good seal.

Apple butter on still warm homemade biscuits. Could anything be any better?