Slow Cooker Apple Butter
Slow Cooker Apple Butter is one of those cozy, set-and-forget recipes that screams autumn. No peeling, no fuss – add everything to your crockpot and let it work its magic. Stir this glorious apple butter in yogurt, spread it on toast, use it in your fall bakes – it is endlessly versatile and swooningly delicious.
Servings: 6 half pint jars (approximately)
Calories: 425kcal
Equipment
Ingredients
- 5 ½ pounds (2 ½ kg) apples See Note 1
- 2 tbsp lemon juice
- 1 cup (200g) brown sugar See Note 2
- ½ cup (100g) granulated sugar
- 1 tbsp apple cider vinegar
- 1 cinnamon stick or 2 tsp ground cinnamon
- 5 whole cloves or 1/4 tsp ground cloves
- ½ vanilla pod 2 tsp or vanilla bean paste
- pinch salt (optional)
Instructions
- Chop the apples – no need to peel! – into small cubes and discard the cores. Add to a bowl and drizzle with the lemon juice to keep them from browning.5 ½ pounds (2 ½ kg) apples, 2 tbsp lemon juice
- Place the apples in a 6.5q slow cooker, add the sugar, apple cider vinegar and salt. Stir to combine.1 cup (200g) brown sugar , ½ cup (100g) granulated sugar, 1 tbsp apple cider vinegar, pinch salt
- Add the cloves, if using, into a tea filter bag to make it easier to discard later. Place in the slow cooker together with the vanilla pod and cinnamons stick. Cover and cook on the LOW setting for 10 hours.1 cinnamon stick, 5 whole cloves , ½ vanilla pod
- Discard the cinnamon stick and cloves. Squeeze the vanilla pod and add the seeds back into the slow cooker. Blitz the apples with an immersion blender or, better yet, transfer the contents of the slow cooker to a high speed blender and process until completely smooth.
- Add the apple purée back into the slow cooker and cook on LOW for two hours then transfer into sterilized jars. Store in the fridge for up to three weeks or freeze for up to three months. Take a look at the tip box if you wish to can this apple butter.
Notes
- NOTE 1: Weigh the apples before slicing – you will need about 20. A mix of sweet and tart apples creates the best flavor. I used Pink Lady and Granny Smith apples.
- NOTE 2: Reduce the amount of sugar if you prefer a less sweet spread or adjust the quantity depending on how sweet the apples you are using are.
- Wash jars, lids and any canning equipment in hot soapy water and run through a hot dishwasher cycle to sterilize.
- Use a jar funnel to ladle hot apple butter into the jars, leaving ¼ inch (0.5 cm) of space at the top.
- Run a small spatula around the edge of the jars to release any air bubbles.
- Clean rims thoroughly with a clean damp cloth, place lids on and screw bands fingertip-tight.
- Use a jar lifter to carefully lower jars in a boiling water canner, ensuring they’re covered by at least 1 inch (2.5 cm) of water. Process for 10 minutes (adjust for altitude if needed).
- Remove jars and place on a towel to cool 12–24 hours. To check the jars are properly sealed, press the middle of the lids with your finger – it should NOT spring back. If a jar doesn’t seal properly, refrigerate and use within 3 weeks.
- Label and date the jars and store in a cool dark place for up to a year. Use within three weeks once opened.
Nutrition
Calories: 425kcal | Carbohydrates: 111g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.04g | Trans Fat: 0.002g | Sodium: 17mg | Potassium: 507mg | Fiber: 11g | Sugar: 95g | Vitamin A: 228IU | Vitamin C: 19mg | Calcium: 67mg | Iron: 1mg
