6 large Bramley or Granny Smith apples (or a mixture of cooking and eating apples- you will just need to adjust the sugar)
1.5 tablespoons, Pumpkin Pie Spice
(Use your favourite kind of have a look at my version)
1 cup or 200 grams, Caster/ Granulated Sugar (or to taste!)
Peel, core, and finely dice apples. Then pop all the ingredients into your slow cooker, and give it a quick mix.
Cook in a slow cooker for 4 hours on high or 8 hours on low.
Stir, and mash up with a potato masher until it becomes an apple sauce consistency.
(You could of course just leave it as delicious apple sauce now! But to continue on our way to apple butter…)
Cook for an additional 4 hours on high, stirring occasionally. If your slow cooker doesn’t lose too much heat, just partially cover it with the lid to allow the water to evaporate more effectively.
Once the water has evaporated, and the mixture is thick, and rich (a loose jam consistency) it’s ready! Store in spare jars, and eat within a couple of weeks or store in sterilised jars, and enjoy all year round!
Delicious on toast, crumpets, pancakes, and ice cream! You can also bake it into muffins and cakes!