This is my own recipe. I didn't want to make one using refined sugar and this came out so yummy and creamy. If you are making this for diabetics, replace the maple syrup with more agave nectar.
Refrigerate overnight then add vanilla (just make sure butter is cool before adding the vanilla). Blend with a hand blender to make it smoother. Place in canning jars and freeze. This is good for one year in the freezer, and about 3 weeks in the fridge.
Source: recipe from my blog: thefrugalvegan.wordpress.com
By freya1970 from Halifax, NS
Hi, Nova Scotia! I just finished making several batches of slow cooker apple butter which turned out great, and this sounds every bit as tasty. I live in Idaho and have never heard of amber agave nectar. Could you tell me where I could find what sounds like a specialty item or do you know of a commonly used substitute that I could add rather than the nectar? Thanks for the recipe and any information you can provide. :o)
Perhaps you could give us your recipe for slow cooker apple butter? That sounds as delish as Pumpkin Butter! I know how my crockpot will get used this winter when not in use for stews and chili. *big grin*
Here is some info on agave nectar:
Very awesome product. If you are worried about glucose consumption use this as it has a low gycemic index.
Happy butter making :)
Add your voice! Click below to comment. ThriftyFun is powered by your wisdom!