Description
This classic Apple Butter recipe transforms fresh apples into a rich, spiced, and smooth spread perfect for toast, muffins, or as a flavorful addition to various dishes. Slow-cooked to develop deep caramelized flavors, this apple butter offers a warm blend of cinnamon and cloves that enhances the natural sweetness of the apples.
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 the Apples: Peel, core, and finely chop 5 ½ pounds of apples, then place them into the slow cooker.
- Mix Spices and Sugar: In a medium bowl, combine 4 cups white sugar, 2 teaspoons ground cinnamon, ¼ teaspoon ground cloves, and ¼ teaspoon salt. Pour this mixture over the chopped apples in the slow cooker and stir well to ensure everything is evenly coated.
- Cook the Apple Butter: Cover the slow cooker and cook on High heat for 1 hour. Then, reduce the heat setting to Low and continue cooking, stirring occasionally, until the mixture thickens and turns a dark brown color. This slow cooking process typically takes between 9 to 11 hours. After this time, uncover the slow cooker and cook for an additional hour on Low, stirring with a whisk as needed to achieve a smooth consistency.
- Store the Apple Butter: Once thickened and smooth, spoon the apple butter into sterile containers. Cover tightly and refrigerate for shorter storage or freeze for longer-term preservation.
Notes
- For best results, use crisp apples such as Granny Smith or Fuji for balanced sweetness and texture.
- Stir occasionally during cooking to prevent burning and ensure even thickening.
- The long cooking time on low heat allows flavors to meld and the mixture to caramelize, giving the apple butter its distinctive taste and texture.
- Apple butter can be stored in the refrigerator for up to 2 weeks or frozen for up to 6 months.
- Use sterile jars and utensils when storing to maximize shelf life and prevent contamination.