Fruit Spread, Jellies, Jams & Condiments

 Apple Butter Recipe (Slow Cooker)

The first time I made Apple Butter was a couple of years ago and I did it on the stove and ran the apple pulp through a sieve.  The Apple Butter turned out very well and was delicious but it took about 18 hours of cooking and putting the pulp through a sieve was a lot of work too.  This year I looked for recipes and saw that there were recipes for slow cookers and instead of a sieve, people were using an immersion blender.  I decided to try it out and made a batch using 5 lbs of apples.  The recipe said it would be 5 pints but I ended up with only 3 pints.  So the next batch I just filled up my big slow cooker and my small slow cooker and used the same amount of cinnamon, cloves and sugar.  This made 13 pints. I highly suggest investing in an apple corer, peeler and cutter.  I bought mine at Menards for $10 and it works perfectly.  It can be suctioned to your counter so it doesn’t move.  I also bought my immersion blender on Amazon for $16.  It’s a Bella Hand Blender and it works very well.  It comes with a whisk.  The slow cooker recipe still takes some time but you don’t have to worry about it being on your stove and takes about half the time.  I love the use of the immersion blender and it is a lot less work than going through the sieve.  Please leave a comment below and let me know how you liked it.

Ingredients:

5 lbs of apples (I actually used about 10lbs)

4 cups of sugar

¼ teaspoon of ground cloves (I have accidentally put in 1 teaspoon of cloves in a batch but since I filled it with probably 10 lbs of apples it didn’t have a strong flavor)

2-3 teaspoons of ground cinnamon (I usually put in 3 teaspoons but if you don’t like cinnamon I would suggest 2 teaspoons)

Directions:

  1. Peel, core and cut apples into small pieces and place into slow cooker.
  2. When slow cooker is half way full, put in the sugar, ground cloves and ground cinnamon.
  3. Continue to peel, core and cut apples into small pieces and place into slow cooker until slow cooker is full or all apples have been used. (If you fill up the slow cooker make sure to pack the apples down and into empty spaces; if you do this overnight, make sure only to fill to a little below the line where the lid goes since the apples will boil and may overflow onto the counter etc)
  4. Turn slow cooker on low.
  5. Cook apples for about 9-10 hours on low.
  6. Stir occasionally until apples become mushy. (You can do this overnight if needed but make sure that you stir it before going to bed and stir as soon as you wake up)
  7. Once apples are mushy, use the immersion blender and blend all the apples until the apple butter is smooth.
  8. Cook Apple Butter for another hour. If the apple butter is too thick, you can add a little bit of apple cider or apple juice.
  9. Once the apple butter is thick, smooth and brown, it can either be refrigerated or canned.

Canning Apple Butter:

  1. Make sure to clean the jars and 2 piece lids thoroughly (You can sterilize the jars if you want but since the jars will be process for 10 minutes or more it will be sterilized. To sterilize, I use the dishwasher for the jars and simmer the lids in water for 10 minutes.  Make sure to leave these items in the sterilized environment until used.)
  2. In a stockpot, fill with water that will at least be 1 inch higher than the mason jars and boil the water.
  3. Using half-pint or pint mason jars, fill the mason jars with apple butter (using a jar funnel makes this easier and can be bought at any store that sells mason jars) leaving ¼ inch of headspace.
  4. Make sure to take a wet cloth and clean the rim of the jars to ensure it’s clean before putting the lids on.
  5. Put both lids onto the jar and seal but not too tight.
  6. Once water is at a rolling boil, place mason jars into the stockpot and leave space between the mason jars so that none are touching each other.
  7. After you place the last mason jar into the stockpot, let the jars boil for 10 minutes.
  8. When the 10 minutes are completed, take the jars out of the stockpot and place on a towel or any item to allow the jars to cool.
  9. Let jars cool for several hours before storing.

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