CarolPa
Executive Chef
I could have sworn we discussed this before but I can't find the thread, so I'm making a new one.
I want to make some apple butter but I am diabetic so I would prefer to have no sugar, just the sweetness of the apples. I understand that the sugar is needed to preserve it. Here is the recipe I received from a friend and used the first time I made it. It was a little sweeter than I wanted it. How far can I cut back on the sugar and still have the longer shelf life?
Apple Butter
Fill Crock pot with 3 different kinds, of cored and peeled apples (mines heaping)
1/2 c.brown sugar
2 tsp. cinnamon
1/4 tsp. ground cloves
Pour 1 c. water or apple cider over apples
Set temp on low, leave the lid ajar, and let cook over night.
Don't scrape sides, stirring only when needed.
Place paper towels around pot (but not to close) to catch splatters
12-16- hours depends on apples
I want to make some apple butter but I am diabetic so I would prefer to have no sugar, just the sweetness of the apples. I understand that the sugar is needed to preserve it. Here is the recipe I received from a friend and used the first time I made it. It was a little sweeter than I wanted it. How far can I cut back on the sugar and still have the longer shelf life?
Apple Butter
Fill Crock pot with 3 different kinds, of cored and peeled apples (mines heaping)
1/2 c.brown sugar
2 tsp. cinnamon
1/4 tsp. ground cloves
Pour 1 c. water or apple cider over apples
Set temp on low, leave the lid ajar, and let cook over night.
Don't scrape sides, stirring only when needed.
Place paper towels around pot (but not to close) to catch splatters
12-16- hours depends on apples