Apple Butter made in a Slow Cooker

[charisstoma]

http://www.52kitchenadventures.com/2011/11/07/slow-cooker-monday-apple-butter/

There are 3 kitchen appliances that make this process so much easier:

A slow cooker of course (although you can make this on the stove instead).

One of those old-fashioned peeler/corer/slicers cuts prep time in more than half.

An immersion blender (AKA hand blender, blender stick, etc.) to puree the apple butter right in the pot.

Apple Butter
Makes 3 1/2-4 pints


6 1/2 pounds apples, peeled, cored and thinly sliced*
1 1/2-2 cups brown sugar, lightly packed
1 tablespoon ground cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 tablespoon pure vanilla extract

**I used 3 Granny Smith apples and equal parts McIntosh and Jonagold apples. You can use whatever apples you like, but some types are better than other for apple butter. McIntosh are very soft and tart Granny Smith counterbalance the sweet flavors, adding some depth.


Place prepared apple slices in a 6 quart slow cooker. Add brown sugar and spices, then stir to mix everything together.

Cook on low for 8-10 hours, stirring occasionally, until mixture is dark brown and thickened. Uncover, add vanilla and stir to combine.

Cook uncovered on high for around 2 hours. Puree using a hand blender or by transferring to your blender in 2 batches and returning to pot.

For immediate use or freezing:
Pour into clean containers and refrigerate for up to 2 weeks or freeze.
To can: Pour into sterilized jars, leaving 1/4″ headspace. Seal and process in boiling water for the amount listed below. Remove from water and let sit for a day. Check to make sure jars sealed. (If you want more information on canning, see my photo tutorial on canning jam.)