INGREDIENTS

INSTRUCTIONS

I use my large CROCKPOT. Combine all ingredients and cook in high
stirring occasionally for the first hour or so; covered. Then remove
cover and turn down to low and stir occasionally. This is a slow
process since you have NOT precooked the apples.  Will take 36 or  MORE
hours. You may have to use MORE or LESS of the juices depending  on the
tartness (or sweetness) of the fruit. You can cook during the  night
but I usually do not. I usually put the entire inset in the  fridge.
CANNING:  You can process this in a water bath but I usually just  keep
it in the fridge; it never lasts that long.  NOTE:  It is the
evaporation of the liquid that thickens and sweetens  this 'butter'.
After initial cooking with lid; REMOVE lid of the  crockpot during the
cooking and keep it on LOW!  Stir to break up the  skin. You may have
to use a hand held blender to get it smooth..or  ZAP in the Food
Processor. Posted to MM-Recipes Digest V3 #190  Date: 07/03/96  From:
eboyd@shentel.net

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Nutrition (calculated from recipe ingredients)
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Calories: 1731
Calories From Fat: 62
Total Fat: 7g
Cholesterol: 0mg
Sodium: 25mg
Potassium: 1614mg
Carbohydrates: 433.5g
Fiber: 52.4g
Sugar: 143.4g
Protein: 3.6g