Description
This Crock Pot Apple Butter recipe is a slow-cooked, rich, and spiced apple spread perfect for canning and enjoying throughout the year. Made with a blend of apples, sugars, and warm spices, this homemade apple butter is cooked low and slow in a crock pot for deep, caramelized flavors and a smooth, spreadable texture.
Ingredients
Scale
Apples
- 6 pounds apples (such as McIntosh, Cortland, or Granny Smith), peeled, cored, and chopped
Sweeteners and Spices
- 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
Additional Flavor
- 1 tablespoon vanilla extract
Instructions
- Prepare the Apples: Peel, core, and chop 6 pounds of apples and place them into a 6-quart slow cooker.
- Add Sweeteners and Spices: In a medium bowl, combine granulated sugar, brown sugar, cinnamon, cloves, allspice, nutmeg, and salt. Pour this mixture over the apples and stir well to coat all the pieces evenly.
- Cook the Mixture: Cover the slow cooker and cook on low for 10 hours, stirring occasionally, until the apples become soft and the mixture turns a rich dark brown color.
- Blend to Desired Consistency: Use an immersion blender to puree the apples until smooth. For a chunkier texture, you can skip or partially blend this step.
- Continue Cooking Uncovered: Cook the apple mixture uncovered for an additional 1 to 2 hours, stirring occasionally, until it thickens to your preferred consistency.
- Add Vanilla Extract: Stir in 1 tablespoon of vanilla extract during the last 30 minutes of cooking to enhance the flavor.
- Prepare for Canning: Sterilize canning jars and lids by boiling them for 10 minutes to ensure safety and preservation.
- Fill the Jars: Ladle the hot apple butter into the sterilized jars, leaving 1/4 inch of headspace at the top for expansion.
- Seal and Process: Secure the lids on the jars and process them in a boiling water bath for 10 minutes to seal properly.
- Cool and Store: Allow the jars to cool undisturbed for 12 to 24 hours. Store in a cool, dark place and consume within up to 1 year for best quality.
Notes
- Use a mix of apple varieties for a more complex flavor profile.
- Stir occasionally during cooking to prevent sticking and burning.
- Adjust sugar quantities to taste, especially if using sweeter apple varieties.
- This recipe yields about 5 half-pint jars of apple butter.
- Ensure jars are properly sterilized and sealed for safe long-term storage.
- For a thicker apple butter, cook uncovered longer until desired consistency.
