Crock Pot Apple Butter

Crock Pot Apple Butter

10 cups apple pulp
1 ~12 can no sugar added frozen apple juice
2 1/2 cups Splenda may want more or less according to your taste
1 tsp salt
1 Tablespoon cinnamon
1 tsp nutmeg
1/2 tsp cloves (optional)

Combine all ingredients in crock pot and cook 15 hours - stir occsaionally.  I put it on in the evening and it is done the next morning.  Leave it uncovered.... I cover mine with one of those grease splatter preventers you use on your skillet... prevents anything getting in there while cooking but still lets it get thick like it's suppose to.

To prepare apples you can do it a couple of ways.... peel slice and core then cook them down in the crock pot or on the stove and then run them thru the ricer to make pulp .... or you can wash them and cut them up and cook down on the stove and run them thru the ricer.... I found I it seems easier to cook them down in the crock pot and then run thru the ricer....  it doesn't matter just so you get the 10 cups of pulp....  if you cook on the stove you will need to put a little water in the bottom of the pan so it won't scorch and be sure and stir it often....

I even use the peeling to make potpourri ..... I put them all in a pan and add cinnamon, nutmeg, cloves..... it's a great way to use old spices when you replace with fresh!  Makes the whole house smell so good!  Got to be careful and not let the pan simmer dry though!  It's good for a couple of days.