Oh my, I made this yesterday and it’s to die for! I could eat it with a spoon while it was still warm and it was difficult not too eat too much. My youngest feel in love with it also and even started describing the taste to him. Hmm, I wonder if we watch foodnetwork shows much? lol
Living in Washington you can bet there have never been a shortage of apples in my life. This apple butter was inspired by a visit east of the mountains. Thankfully I remembered my parents have tons of trees that are mature and fruitful. I have known for a couple of months that I need a second slow cooker and this recipe just sealed the fact. I’m looking forward to getting more apples from my parents trees and cooking up quite a few more batches.
But I’m most excited about slathering this on pancakes tomorrow. It doesn’t make a huge batch, so this first batch I froze in to 3 of the cool newer plastic ball freezer jars and then two larger containers that will go right in to the fridge. I’m dropping some off at my parents today for immediate consumption and then a larger container in our fridge. They are a great size and easy to use. My next batches will be canned. But one new thing at a time was all I could handle.
I know this takes a large amount of sugar, as most jams and jellies do. So if you make this with stevia or a sugar substitute, please let me know how it goes. I will be trying one batch with much less sugar or a split test of stevia and regular sugar because my Dad needs to watch his sugar intake.
Slow Cooker Apple Butter
Ingredients:
5 1/2 pounds apples; peeled, cored and diced
4 cups sugar
2 teaspoons cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
Directions:
1. Combine all ingredients in large 6 qt or larger slow cooker.
2. Cook on high for 1 hour covered. No need to stir, just let it cook and keep the lid on.
3. Turn down to low and cook approximately 8 hours. Cooking time will depend on the age of your slow cooker. Mine is fairly new (less than 5 years old) so even on warm it’s pretty hot. Older slow cookers could take longer, even as long as 10-12 hours.
4. Stir apple butter occasionally while cooking and scrap the sides as it cooks down.
5. After 8 hours, whisk the apple butter to smooth out larger chunks if you wish. Mixture will be soft and should smooth out to your liking. If chunks are too large, then keep covered and cook longer. If texture of apples are to your liking, then cook 1 hour uncovered to further thicken.
Let cool and traditionally can or put into air tight, freezable containers to freeze. Keep refrigerated after opening.
This looks SO good, but do you have any serving suggestions? I’m guessing toast, but not sure what else. Never really had Apple Butter before.
It is AMAZING on pancakes. No syrup or butter necessary! I’m working on using less sugar in the recipe, but haven’t perfected it yet.
Any recommendation on what types of apples work best? And what are you trying as far as less sugar? Just less sugar, lol?!! Or mixing with Stevia or something else? Thank you for sharing
Hi Jeri, so far I’m personally happier with a sweeter apple. I wish I could ever remember what trees my parents have but they aren’t the “normal” names you hear. lol I wouldn’t use anything too expensive. The two batches I’ve made this year so far are with a granny smith and I am not loving it. The family thinks it’s great but of course I’m pickier.
I found with the tart granny smith I needed the full 4 cups of sugar. I tried 3 cups in the first batch and it just didn’t taste right to me. With the sweeter apples I can definitely get away with just 3 cups of sugar. So far I have just cut back on the sugar, I haven’t ventured into substitutes like I want to. I do want to make a batch with stevia because my Dad is supposed to watch his sugar and doesn’t. I figure making one of his favorites might help