Slow Cooker Apple Butter

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Place apples in slow cooker.

Step 2

In a medium bowl, whisk together the sugars, cinnamon, nutmeg, cloves and salt.

Step 3

Sprinkle over the apples and stir gently to combine.

Step 4

Cook on low for 10 hours.

Step 5

Stir in vanilla extract, breaking up any large chunks of apples that remain.

Step 6

Cover and cook for an additional 2 hours.

Step 7

Remove cover and use an immersion blender to puree the apple butter until completely smooth.

Step 8

(Alternately, you could puree in batches in a food processor or regular blender.) If you want the apple butter thicker, you can continue to cook it on low with the lid of the slow cooker slightly ajar so that steam can escape.

Step 9

Allow the mixture to cool, then spoon into jars and store in the refrigerator for up to 1 month, or freeze for up to 1 year.

Step 10

I have made this several times without adding any liquid to the Instant Pot. If your Instant Pot model is giving a burn warning, however, you can add 1/2 cup apple cider or unfiltered apple juice with the apples and spices. I find that I need to slow cook the apple butter for closer to 3 hours during the 2nd stage of cooking to get it to my desired thickness when using the extra liquid.

Step 11

I often use a combination of Granny Smith, Fuji and Honey Crisp apples for this recipe.

Step 12

How much sugar you need to add will depend upon the sweetness of your apples. Adjust according to your apples and preferences.

Step 13

I have not canned this recipe.