Apple Butter, Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
Ever since I was little, I loved visiting farms up north where they would make homemade jams, spreads and butters. They were all so delicious and I wanted to take them home with me. Every single jar and every single flavor. We really don’t get much of those down here in Miami so whenever I travel up north, I make sure to bring home a few jars.
You can imagine how overjoyed I was when I ran into a recipe to make apple butter right from home. And even better: in my crock pot. How exciting that I can now make apple butter during any season, at any time and can it myself to have whenever I like. I also love to can it and give it away to my friends. It is quite a special gift, if you ask me! 🙂
Recipe and photo courtesy of Dinner Mom.
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Quick Tip: Spray a little Pam along the edges of the crock pot to keep the jam from sticking.