Wednesday, February 27, 2013

Slowcooker Apple Butter

This is my first attempt at making apple butter. I was inspired by an old co-worker of mine whose Apple Butter was a standing Blue Ribbon Champ, but what did I know about such things? But that's what the internet is for, right?

I used two recipes as base models. Kelly's and Angela's.

Here's what I did -- how do you make apple butter?


  • not quite 5 lbs of apples (mix of Red Delicious and Fuji)
  • not quite 3 cups of sugar
  • about 2/3 cup of apple cider vinegar
  • splash of lemon juice
  • 6 tsp cinnamon
  • 1/2 tsp allspice
  • 1/4 tsp ginger
  • 1/4 tsp salt
First, I used my OXO apple slicer and corer (I heart this device; yes heart it). After making sure none of the core was in the slices I tossed them into my crock pot. Nope, I didn't peel them; tossed them in peels and all. Some of my Fujis BARELY fit through the corer...but they did fit :) (Of course, you have to snack a little on the Fujis when you're working with them ... shhhh)

Next, add all other ingredients to the crock pot and set to low for 11 1/2 hrs. NOTE: I use a 6 qt crock pot. I'm not sure if they will fit into a 5 qt ... this amount DEFINITELY will not fit into a smaller crock pot than that. 

Transfer to your blender and pulverize those peels! (I don't have a blender, so I had to do it in batches in my little Ninja food chopper, which worked too.) Transfer back to the crock pot and put on high until your desired consistency is reached. I cooked mine about another hour while I boiled the jars and lids in my stockpot. 

Don't fill the jars all the way up - leave about an inch from the shoulders empty. I got two 8 oz jars, one 12 jar, and one 24 oz jar out of this batch. (The pictures are of the 24 oz jar - after we started digging into it!) It might be a little on the thinner or runny side, I'm not sure (not being an apple butter expert). BUT my husband who grew up around apple butter said that it tastes really good ... and I think that's what's most important. And it did thicken up some once it was removed from the heat and put in the fridge. It is slightly runny, but it is very spreadable. Yummy and spreadable. mmmmmm

After filling the jars, place the lids on and then screw the ring around tightly and loosen slightly. Turn upside down on a towel to allow them to seal.

If you just boil the jars like I did for around 10 mins, these won't be shelf stable, but you can keep them in your fridge and freezer and they should be fine. 

What are your apple butter tips?

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