I thought this would make it until Thanksgiving day-NOPE. I have to make another batch this week. We have decided it is a tasty addition to our homemade multi-grain gluten free pancakes. It is--I won't lie.
The apple butter will be cooked with a sweetener but I always add more when it is done cooking. This way I can make sure I don't get it too sweet. While the butter is still warm I will add brown sugar until it is perfect for my family. I have also used honey and coconut sugar to sweeten our apple butters in the past. My kids like the brown sugar. I don't bake with it that often so I don't mind using it here in this recipe.
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Slow Cooker Apple Pumpkin Butter
Makes about 2 to 2.5 cups
1(15 oz) can pumpkin (not pumpkin pie mix)
3-4 medium size apples--Granny Smith's are what I use
2 teaspoons pumpkin pie seasoning
1/3 cup palm sugar
1/8 teaspoon salt (sounds weird, but I like it with just a bit of salt)
optional--add brown sugar to sweeten when finished --to taste
1. Prepare apples by washing, coring and quartering them. I did not peel them either.
2. Add ingredients to slow cooker, stir well and cook on low for 4 hours. I have done this on high for 2 hours but you need to watch it. The edges get very dark and you don't want the butter to taste scorched.
3. When apples are soft use a stick blender or potato masher to mix the butter when finished cooking. I like mine with a few chunks so I don't blend until smooth. This is just my preference, you do what your family likes: chunky or smooth.
4. Store in the refrigerator for up to 10 days.