After last weekend’s apple-picking bounty, I have a “Recipes to Try” pin board a mile long. I also started pinning a bunch of pumpkin and other fall-flavored recipes. I can’t wait to try them. This past weekend was about 85* in Boston, so it didn’t make for a baking weekend. It was too nice outside to be inside baking, so I instead made homemade apple butter in the slow cooker.
I always forget about my slow cooker until I’m ready to eat something, and with the hours needed to cook something long and slowly, I always move on in favor of making something I can eat right away. Or, I think to make something on Sunday night, but I don’t have time on Monday morning to process the recipe before I leave for an early work day. But this time I was prepared, and set my slow cooker up to cook all night on Saturday night, so that I awoke to the delicious smell of apples, cinnamon, and nutmeg. What a treat! There was minimal processing of this recipe—just blend in a blender until smooth—so it was ready for me to eat on my toast for breakfast.
This recipe makes about 3 pint jars worth of apple butter. Double it if you want more! You can keep jars in the fridge for up to 2 weeks, and longer if you can them via the proper boiling process (which I have yet to try—I may be intimidated. If you have canning tips, let a sista know!). You can also freeze some to save for Thanksgiving. I think it would be great to add to homemade cranberry sauce, or use as-is to top the turkey!
Homemade Apple Butter
Apple butter that is seriously addicting. Good thing it’s healthy!
Prep Time: 15 minutes
Cook Time: 12 hours
Total Time: 12 hours, 15 minutes
Yield: 3 pints
- 3 1/2 pounds of apples (about 7 medium/large)
- 1/3 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 tablespoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground allspice
- 1/4 teaspoon salt
- 1/4 cup apple cider vinegar
- 1 tablespoon vanilla extract, reserved
- Peel, core, and slice apples. Place in slow cooker.
- Measure out sugars and spices and pour over apples.
- Measure out apple cider vinegar and pour over apples as well.
- Turn slow cooker to low and cook for 12 hours.
- Add in tablespoon of vanilla, and mix to combine.
- Pour apple butter into a blender or food processor and puree until smooth.
- Spoon into jars and refrigerate for up to 2 weeks or freeze for up to 2 months (be sure to leave room at the top of the jar, about an inch, for the apple butter to expand without breaking the jar!). Serve over toast, scones, biscuits, yogurt, oatmeal…the list goes on. Enjoy!