Crockpot Apple Butter, an easy recipe made right in your slow cooker several hours during the day or overnight. One of the most delicious treats for fall or all through the year.
This apple butter is just too easy to make. All you have to do is throw the ingredients into your crockpot and let it cook all day. Now, how easy is that?
When you are cooking this, I can tell you that this is the most wonderful smell of sweet apples, cinnamon, nutmeg, and cloves together you will ever smell.
Each time I make a batch of this, I tell myself to save some to take a picture. I made my fifth batch before I could get a picture.
You can peel your apples or not, but I really like the texture better with the peeling on.
WHAT YOU WILL NEED FOR THE RECIPE
- Large crockpot
- Sharp knife
- 8-10 large apples (any variety but Fuji works best)
- brown sugar
- cinnamon
- cloves
- allspice
- nutmeg
- salt
THE PROCESS HOW TO MAKE CROCKPOT APPLE BUTTER
Peel and core apples. Add to crock pot. Add cider, sugar, and spices. Turn crockpot to high and bring to a bubble. Turn on low and cook for 6-8 hours. Stir the apples about every hour or two.
Apple butter is done when it has a deep color, apples are cooked to pieces, and it has thickened. If it needs to thicken more, leave the lid propped open so the mixture can cook down.
Use a hand blender or food processor to make it smooth and creamy.
You can jar the apple butter by purchasing canning jars, sterilizing them, and running them in a water bath.
To sterilize, place a dish towel in a sauce pot, and fill halfway with water. Turn the jars upside down in the pot in the cold water, and bring to a boil. Boil over medium heat for 15 minutes.
At the same time, boil the lids, rings and the ends of your kitchen tongs in another pot for 15 minutes.
At the same time, boil the lids, rings and the ends of your kitchen tongs in another pot for 15 minutes.
Never ever touch the inside or top of the jar or lid with your bare hands. Use the tongs for the lids, and kitchen towels for the jars.
Fill the jars. Take another kitchen towel and dip an end in the boiling water and wipe the top of the jar very clean. Place the lid on with the tongs, being careful not to touch it.
Then take the tongs and get a ring, you can place the ring with your hands.
Then take the tongs and get a ring, you can place the ring with your hands.
When all jars are filled, place the filled jars in the saucepan with the kitchen towel and boil over medium heat for 15 minutes.
Remove and let cool on the counter overnight.
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Yield: 6-8
Crockpot Apple Butter
An easy recipe made right in your slow cooker several hours during the day or overnight. One of the most delicious treats for fall or all through the year.
prep time: cook time: 8 hourtotal time: 8 hours
ingredients
- 1/2-1 cup water (or apple cider)
- 8-10 whole apples (Fuji works the best), washed, cored and chopped
- 1-2 cups brown sugar
- 2 teaspoons cinnamon
- 1/8 teaspoon cloves
- 1/8 teaspoon allspice
- 1/8 teaspoon nutmeg
- 1/2 teaspoon salt
instructions
Peel and core apples. Add to crock pot. Add cider, sugar, and spices. Turn crockpot to high and bring to a bubble. Turn on low and cook for 6-8 hours. Stir the apples about every hour or two.
Apple butter is done when it has a deep color, apples are cooked to pieces, and it has thickened. If it needs to thicken more, leave the lid propped open so the mixture can cook down.
Use a hand blender or food processor to make it smooth and creamy.
You can jar the apple butter by purchasing canning jars, sterilizing them, and running them in a water bath.
To sterilize, place a dish towel in a sauce pot, and fill halfway with water. Turn the jars upside down in the pot in the cold water, and bring to a boil. Boil over medium heat for 15 minutes.
At the same time, boil the lids, rings and the ends of your kitchen tongs in another pot for 15 minutes.
Never ever touch the inside or top of the jar or lid with your bare hands. Use the tongs for the lids, and kitchen towels for the jars.
Fill the jars. Take another kitchen towel and dip an end in the boiling water and wipe the top of the jar very clean. Place the lid on with the tongs, being careful not to touch it.
Then take the tongs and get a ring, you can place the ring with your hands.
When all jars are filled, place the filled jars in the saucepan with the kitchen towel and boil over medium heat for 15 minutes.
Remove and let cool on the counter overnight.
© Copyright 2009-2018 - Kay Little, Owner/Author of Cooking with K
