We had one of David's friends over visiting one day and we invited him to stay and eat dinner with us. We were having what we often have for dinner- pancakes. When his friend saw what we were having he said that another friend of his had just given him some apple butter and that is was in his car and he wanted to share it with us. This home canned apple butter was so sweet and spicy and wonderful. Luckily, his friend was a mutual friend of ours, and so I called her right up to get the recipe, and the following fall I made applesauce and apple butter with our fresh picked apples. I have always loved homemade applesauce, but I have to admit I love this apple butter even more!
Slow Cooker Apple Butter
(Canning instructions for this recipe taken from
Simply
Canning)
5 lbs* of apples, peeled, cored, and cut into slices (*amount may
vary, just slice enough to fill your slow cooker to the very
brim)
1.5 cups sugar (I used a combination of muscovado and white
sugar)
1 tablespoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon
whole allspice berries (or ground allspice)
1/2 teaspoon ground
cloves
Place apple slices in your slow cooker, and fill to the very brim.
Pour sugar and spices over the top of the apples. Place the lid on
the slow cooker and set the heat to low.
Canning
Apple Butter Crock Pot Tip
Only do the overnight cook if
your cooker will cook at a nice low temperature.I have a crockpot
that cooks everything a bit too high. If I left this overnight it
would scorch for sure.
If your crock tends to cook
too high plan on rising several times during the night and stirring
the apple butter.
Start these in the evening. Cook on high
Allow apples to cook down on low heat for 10 (or more*) hours,
stirring occasionally. For the last two hours of cooking, remove the
lid (or place the lid on partially) to allow the moisture to cook
off. Once the mixture is thick and brown, turn off the slow cooker.
If you desire a smooth consistency, use a potato masher, immersion
blender, or food processor to ensure the apple butter is smooth.
(*Note, after I pureed my apple butter I allowed it to cook down
for another hour as I like my apple butter really thick & dark).
You can leave the lid off for the last hour or two to get a
thicker consistency. Fill your jars leaving a 1/4 inch head space.
Wipe the rims clean, remove any air bubbles and place your lids.
If canning, pour apple butter into hot, sterilized jars and
process in a water bath for 10 minutes.
Canning Apple Butter in Half-pints or Pints
Canning Apple Butter in Quarts
