Apple Butter
User Reviews
5
Apple Butter
Description
This Apple Butter recipe starts with peeled, cored, and chopped Granny Smith apples combined with packed light brown sugar, apple cider vinegar, water, cinnamon, allspice, and kosher salt in a slow cooker. The mixture cooks low and slow for 12 hours, then is pureed with an immersion blender for smoothness. An optional straining step removes any remaining pulp for an extra creamy texture.
Cooking continues for an additional 8 to 10 hours until the apple butter is dark brown, thickened beyond applesauce, and coats the back of a spoon. The slow cooking method and spices develop the deep, concentrated apple flavor and soft texture characteristic of apple butter.
The finished product can be stored in sealed containers in the refrigerator or freezer. This recipe yields enough for 6 to 7 half-pint jars, providing a generous batch suitable for sharing or long-term use.
Ingredients
- 5½ pounds apple peeled (optional), cored, and chopped, Granny Smith variety
- 2 cups light brown sugar packed
- ¼ cup apple cider vinegar
- 1 tablespoon water
- 2 teaspoons ground cinnamon
- 1 teaspoon allspice
- 1 teaspoon kosher salt
Instructions
- Place the chopped apples into a slow cooker.
- Add the brown sugar, apple cider vinegar, water, cinnamon, allspice, and salt. Mix well.
- Cover and cook on low for 12 hours.
- After 12 hours, uncover and use an immersion blender to puree the mixture until smooth.
- Optional: Pass the apple butter through a fine wire-mesh strainer to catch any remaining larger pieces. This is an optional step but will ensure a smooth and creamy consistency. Discard any of the thicker pulp.
- Cover and cook on low for another 8-10 hours. The apple butter is done when it is dark brown, thicker than apple sauce, and sticks to the back of a spoon.
- Spoon mixture into sealed containers to store in the refrigerator or freezer.
Notes
- Makes approximately 6 to 7 half-pint jars of apple butter.
User Reviews
Overall Rating
5
You'll Also Love
