Crock-Pot Apple Butter

 

Crock-Pot Apple Butter

Slow Cooker Apple Butter will fill your home with the delightful scent of Autumn. It also serves as a wonderful gift during the holidays or as a hostess present for Thanksgiving.

Autumn is my preferred season of the year. I cherish everything about fall – the colorful leaves and pumpkins, cozy sweaters and Ugg boots, a crackling fire accompanied by a good book and a plate of my No Bake Cookies; I love it all – particularly the apple season.

A nearby city organizes an Apple Butter Festival every October. It features holiday crafts, historical reenactments, and, of course, delectable food.

While I enjoy wandering through the vendor aisles, I primarily attend for two significant reasons: caramel-coated apples and homemade apple butter.

Regrettably, I have missed this festival for two consecutive years – last year due to my trip to San Francisco and this year simply because I forgot about it. I felt a bit down for a moment, but then I resolved to satisfy my annual craving for apple butter by preparing my own in the slow cooker.

What is apple butter?

If you have never tasted apple butter before, you may find the name puzzling.

No, it is not butter flavored with apple. That would be quite odd. In fact, there is no butter in apple butter whatsoever.

Apple butter is essentially a highly concentrated, exceptionally smooth applesauce. It is cooked for an extended period, which imparts that caramelized hue and deep apple flavor, yet the ingredients are almost the same.

Apple butter is not only ideal for spreading on your morning toast (I particularly enjoy it on English muffin bread!) or served on Potato Rolls during Thanksgiving, but it can also be used in baking.

Consider using Slow Cooker Apple Butter instead of jam or other fruit fillings in crumb bars, such as in my recipes for Peach Crumb Bars or Raspberry Bars. Alternatively, you might want to incorporate it into an apple butter cake!

How to prepare apple butter in a crockpot

Initially, I felt somewhat daunted by the concept of making homemade fruit butter, but it truly could not have been simpler!

Ingredients required

Despite the rich flavors of apple butter, you will be pleasantly surprised to discover that the ingredients are remarkably straightforward.

You will need:

6 1/2 pounds of apples – peeled, cored, and sliced

1 cup of granulated sugar

1 cup of light brown sugar, lightly packed

1 tablespoon of ground cinnamon

1/2 teaspoon of freshly grated nutmeg

1/4 teaspoon of ground cloves

1/4 teaspoon of salt

1 tablespoon of pure vanilla extract

I understand that 6 1/2 pounds of apples may seem excessive, but I have a tip that makes peeling them a breeze.

Useful tools

Preparing all those apples and transforming them into homemade apple butter was effortless, thanks to my apple peeler and slow cooker.

The peeler enabled me to peel, core, and slice 6 1/2 pounds of apples in just a few minutes. I placed everything into the slow cooker, set the timer for 10 hours, and continued with my day.

The delightful aromas of apples, cinnamon, and vanilla filled the air for an entire day, significantly uplifting my spirits. I must say – if you find yourself having a challenging day, simply prepare some slow cooker apple butter.

It is impossible not to feel a sense of tranquility with the world and the people around you when you are surrounded by these comforting scents each time you enter or exit your kitchen.

Preparing this recipe

To prepare this recipe, I placed the apples in my slow cooker. Next, I mixed the sugars, cinnamon, and spices, and combined this mixture with the apples.

I allowed the apples to simmer for the designated 10 hours until the mixture became thick and dark brown, while also making chili, cornbread, and preparing my jars for gifting.

After the 10 hours, I lifted the lid and continued to let the apples simmer for an additional 2 hours. This further thickens the apple butter.

Following the second cooking phase, it was time to puree the apple butter and jar it! It truly is an ideal way to spend a fall Saturday, I assure you.

The outcome was a delectable, velvety smooth apple butter that certainly competes with any jars I have bought at the Apple Butter Festival, and the best part is – I made it myself!

If you find yourself without 10 hours to let the apple butter simmer, do not fret – I also have a recipe for Instant Pot Apple Butter!

Best apples for apple butter

In truth, you can utilize any apples you have available for making apple butter.

In general, softer apple varieties such as Fuji, Golden Delicious, McIntosh, or Jonagold are more effective since they cook down more quickly.

I used a combination of Granny Smith, Fuji, and Honeycrisp in my apple butter, and even the firmer varieties broke down nicely for a smooth consistency.

The essential factor is to use a variety of apples to achieve the best flavor. You can even personalize your Slow Cooker Apple Butter by incorporating apple pie spice or pumpkin pie spice instead of the blend I have provided, and you might consider using Mexican vanilla in place of Madagascar.

It is quite simple to personalize this recipe, and I am confident that your family will enjoy spreading it on toast throughout the year.

I have heard that this recipe can be preserved through canning, although I have not attempted it myself. I would be interested to learn if you have given it a try!

I hope you find this slow cooker apple butter as delightful as we do.

What are your preferred fruit butter recipes? What should I experiment with next?

FAQs

Do you use 6.5 pounds of apples before peeling and coring?

Indeed! The ingredients specify "6.5 pounds of apples, peeled and cored," which indicates that you should peel and core them after weighing.

This principle applies to any recipe you encounter. For instance, if a recipe states "1 cup pecans, chopped," you measure the pecans first and then chop them. Conversely, if it states "1 cup chopped pecans," you chop them before measuring.

Can you can this apple butter recipe?

Yes! I have recently discovered how to can apple butter – it is much simpler than you may assume. There is no need to modify the recipe prior to canning, as apples are inherently acidic.

How long does this recipe last in the refrigerator? Can you freeze it?

You can keep this slow cooker apple butter in airtight containers in the refrigerator for up to 2 weeks. Additionally, it can be frozen for as long as 3 months.

If you decide to freeze it, ensure that you leave ample space in the jar to prevent cracking after freezing.

How many pints does this recipe yield?

This recipe produces 4 pints (8 cups) of apple butter.

How much apple pie spice should I use in place of the spices listed?

If you wish to replace the spices in the recipe with apple pie spice, I recommend using between 1 to 1 ½ tablespoons, depending on your preference for spice intensity in the apple butter.

Can I utilize a 3-quart or 3.5-quart slow cooker for this recipe?

After peeling, coring, and slicing the 6.5 pounds of apples, they occupy a considerable amount of space, so I recommend using a 6-quart slow cooker for this recipe. If you only possess a smaller slow cooker, I advise halving the recipe.

Is it necessary to peel the apples?

In a technical sense, no. If you prefer not to take the time to peel the apples, you might consider passing the final apple butter through a fine mesh strainer after pureeing to ensure a silky texture.

Personally, I choose to peel the apples at the outset to avoid extra work later, but the decision is yours based on your preferences.

I mistakenly added the vanilla along with the other ingredients before cooking. Will the apple butter still be acceptable?

Absolutely! The primary reason I suggest incorporating the vanilla towards the end of the cooking process is that it does not withstand heat well, and its flavor diminishes the longer it is cooked.

If you inadvertently add the vanilla at the start, simply include an additional teaspoon or so at the end to compensate for the flavor that may have been lost during cooking.

Notes

For this recipe, I utilized a mix of Granny Smith, Fuji, and Honey Crisp apples.

The sweetness level of your apples will influence the amount of sugar you need to add. Adjust according to the type of apples you use and your personal taste.

Store in the refrigerator for a maximum of 2 weeks or in the freezer for up to 3 months, or learn the canning process for apple butter if you wish to preserve it for an extended period.

Yields 4 pints.

Ingredients 

▢6 lbs apples peeled and roughly chopped, I've used Gala, Fuji and Honeycrisp apples in the past

▢3 cups white sugar

▢2 teaspoons cinnamon

▢1/4 teaspoon kosher salt

Instructions

Place the apples into the crockpot and sprinkle with sugar, cinnamon, and salt. Cover with the lid and set the temperature to HIGH. After several hours, remove the lid, stir the mixture, and continue cooking without the lid.

Continue to simmer until the mixture thickens and turns a dark brown color. Stir occasionally as necessary to avoid sticking. Once the liquid has been absorbed, after approximately 8-10 hours, blend the mixture until smooth. (I prefer using an immersion blender directly in the crockpot.) Alternatively, you may transfer the apple mixture to a blender and puree it that way.

After the apple butter has been pureed, you can modify its thickness by leaving it in the crockpot on LOW with the lid off. This will allow it to thicken gradually. Stir occasionally to prevent it from sticking to the sides of the crockpot. (I usually let mine simmer in this manner for anywhere between 30 minutes to 2 hours.) Once the apple butter is complete, promptly transfer it into sterile canning jars. Allow to cool. Enjoy the Crock-Pot Apple Butter recipes !!!

 Crock-Pot Apple Butter Video :

Apple Butter Recipe

Apple Butter Recipe

This straightforward apple butter recipe is rich, delectable, and perfectly seasoned! Apples, sugar, cinnamon, and cloves are cooked down into an ideal autumn spread for biscuits, pancakes, toast, and more!

We have provided instructions for stovetop, slow cooker, and canning methods!

When it comes to apple butter, nothing can rival homemade versions. This recipe is undoubtedly the finest apple butter you will ever create!

Enjoy it on toasted sourdough English muffins, sourdough waffles, or even ice cream. Alternatively, mix a spoonful or two into your morning yogurt and granola bowls for a delightful fall treat.

What is apple butter?

Apple butter is essentially a blend of pureed apples combined with sugar, ground cinnamon, and cloves, then simmered until it reaches a thick consistency.

Despite its name, apple butter does not contain any actual butter. It is referred to as “butter” due to its smooth, spreadable nature.

Ingredients required

apples: The ideal apples to use are Granny Smith, as they are highly flavorful. Their tartness perfectly balances the sweetness of the sugar. You may come across numerous blogs advising against using Granny Smith apples, but I assure you, they produce the most flavorful apple butter with an unmatched taste!

sugar: This recipe requires both granulated sugar and light brown sugar. The inclusion of light brown sugar adds depth of flavor and a darker hue to the butter. However, it is also possible to prepare it using solely white granulated sugar.

spices: Ground cinnamon and ground cloves.

Equipment required

• immersion blender or stand blender
• half-pint ball jars
• canning kit, which includes a funnel, ladle, jar lifter, de-bubbler, and headspace tool.
• water bath canner (optional)

How to prepare apple butter on the stovetop

The fastest method to create apple butter is by using the stovetop. You can complete the apple butter and transfer it into jars in just under 2 hours.

Step 1: Prepare the apples

Begin by peeling and coring the apples. Cut the apples into 1-inch pieces and place them in a large stockpot with 2 cups of water. Simmer over medium heat for 15 minutes or until they become soft, stirring occasionally.

Apple puree in a measuring cup.

Step 2: Puree the apples

Utilize an immersion blender to puree the apples until they are entirely smooth.

Measure out 8 cups of apple puree and return it to the stockpot. (If you have more than 8 cups, measure the excess puree and add ½ cup of sugar for every 1 cup of puree.)

Do not possess an immersion blender?

If you do not have an immersion blender, you can opt for a regular blender.

Carefully ladle the hot, softened apples into the blender, puree them, and then measure the fruit.

Step 3: Cook

Incorporate the sugar and spices into the apple puree and simmer on low to medium-low heat until it achieves the desired consistency, which should take 45-60 minutes.

Stir frequently to prevent sticking or burning.

Thick apple butter on a spoon.

Step 4: Check for doneness

To determine if the apple butter is done, dip a spoon into it and hold it away from the pot for 2 minutes.

The apple butter is ready if it maintains its shape on the spoon.

How to ascertain if apple butter is finished

Another method to check for doneness is to place a small amount of the apple butter on a plate that has been chilled in the freezer.

Run your finger through the apple butter.

If the liquid does not separate around the edge of the apple butter and the mixture retains its shape, it is prepared to be ladled into jars.

Step 5: Store

Ladle the hot apple butter into clean, sterilized jars, ensuring a ¼ inch headspace at the top. Eliminate air bubbles and clean the rim of the jar to remove any residue.

Position the canning lid on the jar and adjust the band to a finger-tight fit. Allow the jars to cool, then tighten the bands, and store them in the refrigerator for up to a month or in the freezer for as long as a year.

How to make crockpot apple butter

The slow cooker serves as an alternative method for cooking the apples if you prefer a "set it and forget it" approach. It will take approximately 10-12 hours to cook in a crock-pot.

There is no requirement to peel the apples using this method due to the extended cooking time. The peels will soften significantly and blend into a smooth apple butter.

Combine chopped apples, water, sugar, ground cinnamon, and ground cloves in a slow cooker and stir to mix. Cook on LOW heat for 10 hours.

Remove the lid and utilize an immersion blender to puree the mixture. Keep the lid off.

Switch the slow cooker to the HIGH setting and continue cooking until the desired thickness is achieved. Stir every 20 minutes to avoid scorching at the bottom of the slow cooker.

Let the mixture cool, then spoon it into jars and store in the refrigerator for up to 1 month, or freeze for up to 1 year. Process in a water bath canner for shelf-stable apple butter.

How to can apple butter

Canning apple butter is an excellent method for preserving apples. After ladling the apple butter into jars, they should be submerged in boiling water for 10 minutes. This processing duration may vary based on your altitude.

Once the jars have been processed and the lids have sealed correctly, the apple butter can be stored in your pantry for a duration of 12 to 18 months without the need for refrigeration. (You can find the shelf life information for the lids you are using on the exterior of the box they were packaged in.)

Prepare the water-bath canner by filling it with water and bringing it to a boil while you prepare the apple butter. Ladle the hot apple butter into clean, sterilized jars, ensuring to leave a ¼ inch headspace at the top. Eliminate air bubbles and wipe the rim of the jar to remove any residue. Position the canning lid on the jar and adjust the band to be finger-tight.

Once all jars are filled, place them on the canning rack and lower them into the boiling water. Ensure that there is 1 inch of water covering the tops of the jars. Process for 10 minutes for pint-size jars or smaller. (If your elevation exceeds 1000 feet above sea level, please refer to the Altitude Adjustment Chart.)

Turn off the heat and allow the jars to rest in the canner for 5 minutes. Remove the jars from the canner using a jar lifter and place them on a kitchen cloth on the counter to cool for 12 hours. Check the seals and refrigerate any jars that did not seal properly. For more details, refer to our water bath canning tutorial.

FAQs

The most effective method is to smell and observe the apple butter: if it develops an off odor, flavor, or appearance, or if mold is present, it should be discarded. 

While the ingredients are generally similar, apple sauce is cooked for a shorter duration, resulting in a thinner consistency akin to a sauce. In contrast, apple butter is cooked longer until the puree is reduced and thick enough to adhere to the back of a spoon. 

Apple butter can last for up to one month in the refrigerator, one year in the freezer, or up to 18 months if processed in a water bath canner.

INGREDIENTS
- 4 pounds apples -mix several varieties, if possible
- 2 cups sugar
- 1 cup apple cider or water
- pinch salt
- 1 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1/2 teaspoon allspice
- 1 lemon (optional)

INSTRUCTIONS

* If you are planning to can the apple butter, prepare appropriate jars, lids, and rings. In a large pot or water bath canner, submerge the jars in water and boil for 10 minutes. Afterward, turn off the heat and place the lids in the pot.

* Peel, core, and chop the apples. Mix them with cider or water and cook until the apples become tender.

* Incorporate sugar, salt, spices, and, if desired, the juice and zest of a lemon. Continue cooking over low heat, stirring often to avoid sticking, until the mixture reaches a very thick consistency. (You can test this by scooping a generous spoonful; the mixture should maintain its rounded shape and not flatten.)

* For processing: using tongs, take a jar from the hot water, fill it to 1/2 inch from the top with apple butter, clean the rim, and take a lid from the hot water. Place the lid on, tighten a ring, and return the filled jar to the hot water bath. Repeat this process until all jars are filled and/or the apple butter is finished.

* Place the pot of filled jars back on the stove. If needed, add more hot water to ensure the jars are fully submerged, then cover the pot and bring it to a boil. Boil for 10 minutes. Allow the jars to cool slightly (or completely); then carefully transfer them to a dry surface. Let them cool entirely before removing the sealing rings.

Check the seals according to the lid manufacturer's guidelines. Freeze any jars that do not seal properly or refrigerate and use them soon. The apple butter recipe is complete!

apple-butter-recipe-i

APPLE-BUTTER BARS

APPLE-BUTTER BARS RECIPE

APPLE-BUTTER BARS INGREDIENTS

• 1 1/2 c. flour
• 1 tsp. baking soda
• 1 tsp. salt
• 1 1/2 c. quick-cooking oats, uncooked
• 1 1/2 c. sugar
• 1 c. butter, melted
• 1 1/2 c. apple butter
• 1 c. chopped pecans or walnuts

APPLE-BUTTER BARS INSTRUCTIONS
Preheat oven to 350 degrees. Combine flour, baking soda and salt in a large mixing bowl. Mix in oats and sugar. Pour in melted butter and mix well. Press half of this mixture into a greased 9x13x2 inch baking pan. Mix apple butter and nuts together; spread over mixture in pan. Sprinkle with remaining crumbly mixture. Bake at 350 degrees for 50-60 minutes, or until brown. Cool before cutting into bars. The apple butter recipe is ready...enjoy !

APPLE-BUTTER BARS VIDEO :

APPLE BUTTER PUMPKIN PIE

APPLE BUTTER PUMPKIN PIE

INGREDIENTS

• 1 c. apple butter
• 1 c. pumpkin
• 1/2 c. brown sugar, firmly packed
• 1/2 tsp. salt
• 3/4 tsp. cinnamon
• 3/4 tsp. nutmeg
• 1/8 tsp. ginger
• 3 eggs, slightly beaten

INSTRUCTIONS
Combine apple butter, pumpkin, brown sugar, salt, cinnamon, nutmeg and ginger. Add eggs and mix well. Add milk gradually. Pour into pie shell and bake at 425 degrees for about 40 minutes. Enjoy !

APPLE BUTTER CRUMBLE PIE

APPLE BUTTER CRUMBLE PIE

INGREDIENTS

• 1 unbaked 9 inch pie crust
• 1 cup Libby's solid pack pumpkin
• 1 cup apple butter
• 1/4 cup packed dark brown sugar
• 1/2 cup cinnamon
• 1/4 tsp. ginger
• 1/4 cup nutmeg
• 1/4 teaspoon salt
• 3 eggs, slightly beaten
• 1 cup undiluted evaporated milk
• Crumble Topping

INSTRUCTIONS
In a large bowl, combine pumpkin, apple butter, brown sugar, cinnamon, ginger, nutmeg, and salt. Add eggs and evaporated milk; mix until well blended. Pour into pie crust. Bake in preheated 375 degree oven for 50-60 minutes.

Crumble Topping: In a small bowl, combine 1/2 cup flour, 3 tablespoons softened butter, 5 tablespoons sugar, and 1/2 cup chopped pecans. Blend until crumbly. When using metal or foil
pan, bake on a cookie sheet. When using glass, do not use cookie sheet. Enjoy !

Apple Butter Recipe I

Apple Butter Recipe I

Ingredients
* 4 lbs of good cooking apples (we use Granny Smith or Gravenstein)
* 1 cup apple cider vinegar
* 2 cups water
* Sugar (about 4 cups, see cooking instructions)
* Salt
* 2 teaspoons cinnamon
* 1/2 teaspoon ground cloves
* 1/2 teaspoon allspice
* Grated rind and juice of 1 lemon

Equipment Needed

* 1 wide 8-quart pan (Stainless steel or copper with stainless steel lining)
* A food mill or a chinois sieve
* A large (8 cup) measuring cup pourer
* 6-8 8-ounce canning jars

INSTRUCTIONS
Preparing the Fruit

1 Cut the apples into quarters, without peeling or coring them (much of the pectin is in the cores and flavor in the peels), cut out damaged parts.

First Stage of Cooking

2 Put them into large pot, add the vinegar and water, cover, bring to a boil, reduce heat to simmer, cook until apples are soft, about 20 minutes. Remove from heat. Measure out the purée and add the sugar and spices

3 Ladle apple mixture into a chinois sieve (or foodmill) and using a pestle force pulp from the chinois into a large bowl below. Measure resulting puree. Add 1/2 cup of sugar for each cup of apple pulp. Stir to dissolve sugar. Add a dash of salt, and the cinnamon, ground cloves, allspice, lemon rind and juice. Taste and adjust seasonings if necessary.

Second Stage of Cooking

4 Cook uncovered in a large, wide, thick-bottomed pot on medium low heat, stirring constantly to prevent burning. Scrape the bottom of the pot while you stir to make sure a crust is not forming at the bottom. Cook until thick and smooth when a bit is spooned onto a cold plate and allowed to cool (1 to 2 hours). You can also cook the purée on low heat, stirring only occasionally, but this will take much longer as stirring encourages evaporation. (Note the wider the pan the
better, as there is more surface for evaporation.)

Canning

5 There are several ways to sterilize your jars for canning. You can run them through a short cycle on your dishwasher. You can place them in a large pot (12 quart) of water on top of a steaming rack (so they don't touch the bottom of the pan), and bring the water to a boil for 10 minutes. Or you can rinse out the jars, dry them, and place them, without lids, in a 200°F oven for 10 minutes.
6 Pour into hot, sterilized jars and seal. If you plan to store the apple butter un-refrigerated, make sure to follow proper canning procedures. Before applying the lids, sterilize the lids by placing them in a bowl and pouring boiling water over them. Wipe the rims of the jars clean
before applying the lids. I use a hot water bath for 10 minutes to ensure a good seal.

As an alternative to stove cooking the puree you can cook uncovered in a microwave, on medium heat to simmer, for around 30 minutes. The apple butter recipe is ready....!

apple-butter-recipe