Description
This Crock Pot Apple Butter recipe yields rich, thick, and spiced apple butter perfect for canning. Made by slow-cooking peeled and chopped apples with a blend of sugars and warm spices, then pureeing and further thickening the mixture in a slow cooker. The final product is excellent for spreading on toast, adding to baked goods, or gifting as homemade preserves.
Ingredients
Scale
Apples
- 6 pounds apples (such as McIntosh, Cortland, or Granny Smith), peeled, cored, and chopped
Spices and Sugars
- 2 cups granulated sugar
- 1 cup packed brown sugar
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 tablespoon vanilla extract
Instructions
- Prepare Apples: Place the peeled, cored, and chopped apples into a 6-quart slow cooker, ensuring an even layer for consistent cooking.
- Mix Sugars and Spices: In a medium bowl, combine the granulated sugar, brown sugar, cinnamon, ground cloves, allspice, nutmeg, and salt. Pour this mixture over the apples, then stir thoroughly to coat the fruit evenly.
- Slow Cook the Apples: Cover the slow cooker and cook on low heat for 10 hours. Stir occasionally to prevent sticking and to ensure the apples become soft and the mixture turns dark brown.
- Puree the Mixture: Use an immersion blender to puree the cooked apples to your desired texture. For chunkier apple butter, blend partially or skip this step.
- Thicken Apple Butter: Cook the mixture uncovered for 1 to 2 more hours, stirring occasionally until it reaches your preferred thickness and consistency.
- Add Vanilla: Stir in the vanilla extract during the last 30 minutes of the cooking process to infuse flavor.
- Sterilize Canning Jars: Boil jars and lids for 10 minutes to sterilize them properly, preparing for safe storage.
- Fill Jars: Ladle the hot apple butter into the sterilized jars, leaving 1/4 inch of headspace at the top for expansion during processing.
- Process in Water Bath: Secure the lids and process the jars in a boiling water bath for 10 minutes to seal and preserve the apple butter.
- Cool and Store: Allow the jars to cool undisturbed for 12 to 24 hours. Store the sealed jars in a cool, dark place for up to 1 year to enjoy the best flavor and quality.
Notes
- Use a 6-quart slow cooker or larger to avoid overflow during cooking.
- Stirring occasionally during cooking prevents burning and ensures even texture.
- If you prefer less sweetness, reduce the sugar amounts slightly.
- Adjust spices to taste; you can add more cinnamon or cloves if desired.
- Ensure all jars and lids are sterilized to prevent spoilage during canning.
- Water bath canning is necessary for safe preservation of apple butter.
- Once opened, store apple butter in the refrigerator and consume within a few weeks.
