Ingredients
Method
1.Combine apple, juice, sugar, ginger, cinnamon, salt and cloves in a 4.5-litre slow cooker. Cook, covered, on High for 6 hours.
2.Uncover; add vanilla bean. Boil, uncovered and stirring, for 20 minutes or until thick and browned. Discard vanilla bean and cloves.
3.Pour hot apple butter into hot sterilised jars; seal immediately. Label and date jars when cold.
Serve on porridge sprinkled with sunflower seeds, pumpkin seeds, cinnamon and honey.
Note
