Homemade Apple Butter In The Slow Cooker

The brisk, cool Fall days just seem to beckon apple butter for our more hearty breakfasts.  I love my apple butter, and I'm also very particular about it!  So, when I saw this easy slow cooker version from Jackie at the blog Syrup and Biscuits, I thought why not make my own!

Jackie suggested selecting your favorite apples and using more than one variety for the best flavor.  I used all Fuji and was very pleased with the results!  Most anyone who likes apple butter will love this amazing homemade recipe...store bought just does not compare to it!

She advised that the yield was 3 to 4 half pints, but I actually got 5 half pints! I guess there could be a number of variables on the yield...perhaps the variety of apples you use, how thin you peel or how thorough you core your apples, or how long you cook them?

I'll be sure to double the recipe the next time in my larger slow cooker, so I'll have plenty for friends, family and me!

                                                Autumn and Apples...

                                                And Apple Butter!

                                          
As adapted from Syrup and Biscuits Slow Cooker Apple Butter

Yields approx. 4 to 5 c. (or 4 to 5 half pints)

Ingredients

• 6 - 6 1/2 lbs. of your favorite apples (I used 6 lbs. of Fuji), cleaned, peeled, cored and cut into about 1/2" slices
• 2 c. packed brown sugar, dark or light (I used light)
• 1 TB ground cinnamon
• 1/2 tsp. ground cloves
• 1/2 tsp. ground nutmeg
• 1/2 tsp. kosher salt
• 3/4 tsp. pure vanilla extract
• 3/4 tsp. pure lemon extract

Directions

1. Place the apple slices into a 5 qt. slow cooker (fills completely).  Break up the brown sugar with a fork, and cover the apples with the sugar.  Sprinkle the cinnamon, cloves, nutmeg and salt on top of the sugar.
2. Place the cover on the slow cooker and cook on high for 1 hr.
3. Remove the cover and stir well, preferably with a long-handled wooden spoon.  Replace the cover and cook on low heat for 10-12 hrs...I cooked 11 hrs.
4. Return the slow cooker to high, then remove the cover and mix well.  Recover and continue cooking on high until the apples are easily mashed with a fork (about 45 minutes).  Uncover and cook an additional 15 minutes on high.
5. Remove the pot from the slow cooker and slightly cool the mixture, then puree with an immersion blender or food processor.  I prefer leaving some texture with bits of apple in the puree. 
6. Blend in the extracts, and pour into containers.

The original recipe advised that you could store the apple butter in the fridge up to 3 weeks and that it freezes well.  As of this printing, I've still got some that has been in the fridge for two weeks and tastes great...haven't gone 3 weeks yet.  Also, I've not tasted any yet that I froze, but the frozen apple butter is looking good!

Slather it on your toasts, biscuits, bagels, English muffins, crumpets, or as my brother does for his grandchildren...on your pancakes!  Oh, and on toasted pound cake...yum!  How do you enjoy your apple butter?

Printable Recipe