We avoid the addition of sweet cider or juice by releasing the apple’s natural moisture and sugars in a slow cooker. No constant stirring or scorched pans—just set it and forget it, until the aroma fills your house that is!
Amazing Apple Butter
Author: The Perfect Portion
Recipe type: Dressings, Sauces & jams
Makes: 24 Spread portions
- 2 ½ pounds Granny Smith apples
- 2 ½ pounds (any variety) red apples
- 1 cup light brown sugar
- ½ cup sugar
- 2 teaspoons lemon juice
- 2 teaspoons ground cinnamon
- 1 ½ teaspoons vanilla extract
- 1 teaspoon ground allspice
- ⅛ teaspoon salt
- Peel, core, and roughly chop all apples before placing in a slow cooker.
- Add all the remaining ingredients to the slow cooker, and toss to evenly coat apples.
- Set the cooker to low, cover, and let cook for 10 hours, stirring once after 8 hours.
- Use an immersion (hand) blender to purée the cooked apples until smooth. You can also do this in a traditional blender or food processor, but it may take 2–3 batches.
- For thicker apple butter, transfer the puréed mixture to a sauce pot over medium heat, and let simmer for 15 minutes, or until your desired consistency. Let cool for at least 30 minutes before serving. Store covered and refrigerated for up to 2 weeks.
HELPFUL TIP: This makes A LOT of apple butter (about 4 jars), so it is a good idea to freeze ½ of the batch, or give some of the jars as gifts. You could also pressure-seal the jars, but that is only recommended for those who are very familiar with the process.
Serving size: 3 tbsp Calories: 100