Description
This classic Apple Butter recipe transforms fresh apples into a rich, spiced spread that’s perfect for toast, desserts, or as a flavorful addition to your favorite dishes. Slow-cooked to develop deep caramelized flavors and smooth texture, it combines sweet apples with cinnamon, cloves, and a touch of salt for a comforting and versatile preserve.
Ingredients
Scale
Ingredients
- 5 ½ pounds apples, peeled, cored, and finely chopped
- 4 cups white sugar
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
Instructions
- Prepare Apples: Peel, core, and finely chop 5 ½ pounds of apples to ensure they cook evenly and blend smoothly into the butter.
- Place Apples in Slow Cooker: Transfer the prepared chopped apples into your slow cooker, creating the base for the apple butter.
- Mix Spices: In a medium bowl, combine 4 cups sugar, 2 teaspoons cinnamon, ¼ teaspoon cloves, and ¼ teaspoon salt. This blend of spices and sugar brings sweetness and warmth to the butter.
- Combine Apples and Spices: Pour the sugar and spice mixture over the apples in the slow cooker. Stir well to evenly coat the apples with the sweet and spiced mixture.
- Cook on High: Cover the slow cooker and cook on High for 1 hour to start softening the apples and dissolving the sugar.
- Cook on Low: Reduce the heat to Low and continue cooking for 9 to 11 hours, stirring occasionally. This slow cooking process thickens the mixture and allows it to develop a deep dark brown color.
- Final Cooking Step: Uncover the slow cooker and cook on Low for an additional hour to evaporate extra moisture and concentrate flavors. Use a whisk to stir the mixture for a smoother texture if desired.
- Store: Once the apple butter reaches your preferred consistency, spoon it into sterile containers. Cover and refrigerate or freeze to preserve freshness.
Notes
- Use a variety of apples for the best depth of flavor; sweeter apples like Fuji or Gala pair well with tart Granny Smith.
- The cooking time on Low may vary depending on the slow cooker and the moisture content in the apples—adjust accordingly.
- Stirring occasionally during the long cooking process prevents sticking and ensures even cooking.
- For a smoother texture, use an immersion blender after cooking to further purée the apple butter.
- Apple butter can be refrigerated for up to 2 weeks or frozen for up to 3 months.
