Flavorful apple butter made in a slow cooker that can be used a spread or in your favorite fall recipes.
Prep Time 10 minutesminutes
Cook Time 12 hourshours
Total Time 12 hourshours10 minutesminutes
Servings 32
Ingredients
6poundsapples, peeled, cored, and finely chopped
1tablespoonpure vanilla extract
1cup(220g)granulated sugar
1cup(210g)light brown sugar
1tablespoonground cinnamon
½teaspoonfreshly grated nutmeg
¼teaspoonground cloves
¼teaspoonsalt
Instructions
Add the apples, vanilla, both sugars, cinnamon, nutmeg, cloves, and salt to a slow cooker. Stir well to fully coat the apples.
Cook on high for 4 hours, stirring every hour until the apples are soft.
Use an immersion blender to puree the apple butter until smooth. (Alternatively, you can carefully transfer the apple mixture to a blender and blend on high speed until the mixture is creamy and smooth. Do this in two batches to avoid backsplash from the blender.)
Cook on high for 4-8 more hours until thickened. Stir every 30 minutes.
Allow the apple butter to cool to room temperature then spoon the mixture into sterile containers and cover tightly. Refrigerate for up to two weeks or freeze.
Notes
I used Fuji apples for this recipe. Golden Delicious, Granny Smith, and Honey Crisp Apples also work well.
You may need to adjust the sugar depending on the sweetness of your apples. A tart apple such a Granny Smith may require more sugar.
For a thick apple butter texture, you may wish to cook it on the stove during the second stage of cooking. Place the pureed apples in a large saucepan and cook over medium-low heat for 1-2 hours, until thickened. Stir frequently to prevent a skin from forming on the bottom of the pot.