Amazing Crock Pot Apple Butter Recipes

AMAZING 24-HOUR SLOW COOKER APPLE BUTTER

Steps:

• Place the apples in a 7-quart slow cooker and add the remaining ingredients. Give it a gentle stir. Cook the apples on the "low" setting for 20 hours, giving the mixture an occasional stir after the first few hours of cooking.
• After 20 hours, use a [url:1]blender stick [/url]to puree the apple butter until smooth. Continue to cook, now with the lid open, for the remaining 4 hours to allow the apple butter to further thicken. Depending on how juicy your apples are, you may need to cook it a bit longer until the desired consistency is reached. At this point, taste and add more sugar if desired.
• If you'd like to store your apple butter long-term, it's super easy to can it! This water bath canning set has everything you need. While the apple butter is still hot, ladle it into hot sterilized jars, leaving 1/4 inch headspace, and process the jars in a water bath for 15 minutes. The apple butter will store in a dark, cool place for up to a year. Alternatively, freeze or store in the fridge in air-tight jars for at least a month. Makes about 5 pints.

AMAZING APPLE BUTTER

Steps:

• Combine apples and apple juice in a stockpot; bring to a boil. Reduce heat and cook at a simmer until apples are soft and mushy, 20 to 30 minutes.
• Spoon apples into a food mill and process into puree while discarding the cores and peels remaining in the mill. Transfer process apples to a slow cooker.
• Cook on High with the lid off until the moisture evaporates and the volume reduces by about half, overnight to 24 hours.
• Stir sugar, apple cider vinegar, cinnamon, cloves, and allspice through the apple puree.
• Continue cooking on High until mixture mounds on a chilled plate without any water separating from the edges, another 2 to 6 hours.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the apple butter into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process 5 to 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

APPLE BUTTER FOR THE SLOW COOKER

Steps:

• Combine apples, brown sugar, cinnamon, allspice, salt, and cloves in a slow cooker.
• Cook on High until the apples are tender enough to easily mash with a fork, 4 to 6 hours.
• Puree apple mixture with an immersion blender until smooth.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack apple butter into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

THE VERY BEST SLOW COOKER APPLE BUTTER RECIPE

Steps:

• Place all ingredients in the bottom of a slow cooker or crock pot and stir to combine. Place the lid on the slow cooker and cook on high for 4 hours or low for 6-8 hours.
• Transfer the apple mixture to a blender and puree until smooth.
• Transfer the apple butter to an airtight container and store in the refrigerator for up to 3 weeks.

SUPREME APPLE BUTTER

Steps:

• In a large saucepan, bring apple juice concentrate, apple cider, and Macintosh apples to a boil. Reduce heat to low. Stirring occasionally, simmer uncovered about 1 hour, until apples are easily mashed.
• Mix dark brown sugar, apple brandy, cinnamon, ginger, and cloves into the apple mixture. Bring to a boil, reduce heat, and simmer uncovered 2 hours, stirring occasionally, until thickened. Transfer to sealed sterile containers, and cool at least 1 hour before serving.

AMAZING CROCK-POT APPLE BUTTER

Steps:

• 1. Peel, core and slice the apples. (This is really the only time-consuming part of the recipe - peeling, coring and slicing the apples.) Place the prepared apples into the crock pot.
• 2. In medium mixing bowl, put the sugar and all of the other spices and stir to mix well. Pour/sprinkle this sugar mixture evenly over the apples in crock pot. Drizzle the liquid (I always use apple juice, instead of water, seems to give it more flavor, in my opinion) over the apples and stir (as best you can) with a large, flat spatula until well mixed. (Will be more like "tossing" than stirring.)
• 3. Turn crock pot on low setting and cook overnight or for 6-8 hours, stirring occasionally, until it is thickened to your liking. When the apples have cooked for several hours, you will be able to "mash" them up a little bit with a potato masher, if you have one. I found it works best and makes the smoothest apple butter if you use an immersion blender and blend it until it is a smooth puree. If you feel like it is too thin, remove the lid and cook for awhile longer to allow it to thicken a little more. Stir more often toward the end of the cooking time, as it thickens, to prevent scorching. (I did not have to do this, mine did not have any trouble with sticking or scorching, but I guess it might if your crock pot is one that seems to cook hotter than normal.)
• 4. Original recipe says "Store in refrigerator for up to 6 weeks." However, I processed my jars in a boiling water bath to seal them so that it would keep for much longer (easily up to one year, if properly sealed). To "can" the apple butter (for longer non-refrigerated storage), pack into hot jars leaving 1/4-inch headspace and process in a boiling water bath for 10 minutes. This recipe made three 12 oz. jars, so the 2nd time I made it, I doubled it. That amount could vary a little, I suppose, depending on the size of your apples. Note, when doubling the recipe, the crock pot (if it is a 5 quart one) will be VERY FULL when first getting started, so much so that I actually had to save some of the sugar mixture until the apples had cooked down some (about two hours) before I could add it in or else it would've overflowed! But as you will see, it cooks down so much that it works out just fine. Some "canning recipes" like jams and jellies recommend NOT doubling because it somehow messes up the "jelling" process so that it doesn't set up just right, even when cooking for longer amounts of time. That was not a problem with this recipe. Also, the first time I made this, I used a mixture of Cortland and Red Delicious and it was great. Second time, I used a bag of McIntosh and it was just as good. I really didn't notice a big difference, to tell you the truth, so just go with your favorite apple.

APPLE BUTTER IN THE CROCK-POT

Steps:

• Place the apples in the crockpot and top with the sugar, cinnamon, and salt. Cover with lid and set to HIGH. After a few hours, uncover, stir and continue cooking with the lid off.
• Continue simmering until the mixture is thickened and dark brown. Stir occasionally, as needed to prevent sticking.
• When the liquid is absorbed, after 8-10 hours, blend until smooth. (I use an immersion blender right in the crockpot.) However, you can also transfer the apple mixture to a blender and puree it that way.
• Once the apple butter is pureed, you can adjust the thickness by leaving the apple butter in the crockpot on LOW and uncovering it. It will slowly thicken that way.
• Stir occasionally, to prevent sticking to the sides of the crockpot. (I typically leave mine to simmer that way anywhere from 30 minutes to 2 hours.)When the apple butter is finished, transfer it immediately into sterile canning jars.

CROCKPOT APPLE BUTTER

Steps:

• Place the apples in a slow cooker. Top with sugar, brown sugar, cinnamon, allspice and nutmeg and mix well.
• Cover and cook high 5 hours, or low 10 hours, stirring once halfway, until the apples are tender and dark brown.
• Uncover and puree with an immersion blender.
• Cook on high uncovered 2 hours, stirring occasionally, until thickened.
• Spoon into jars or containers, cover and refrigerate.

SLOW COOKER APPLE BUTTER

Steps:

• Place apples and vinegar into a large slow cooker, and place lid on top. Set on High, and cook for 8 hours, then turn to Low, and continue cooking 10 hours more.
• After 18 hours, stir in white sugar, brown sugar, cinnamon, clove, and allspice, and cook 4 hours more.

APPLE BUTTER RECIPE

Steps:

• Slice and core apples. You can peel them if you want but I don't. Cut them into small chunks (smaller pieces cook faster).
• Place apples in the bottom of a 7qt slow cooker. Top with both sugars and cinnamon then toss to combine.
• Cover and cook on high for 3-5 hours, stirring after 2 hours. Cook until the apples look translucent, this took about 4 hours in my slow cooker.
• Use a hand blender to blend the apples and their liquid into a smooth sauce. If you don't have a hand blender you can do this in a regular blender, but work in batches being careful not to overfill the blender with hot apples and leave the lid cracked when you run it so it doesn't explode.
• Once your apples are blended, place them back in the slow cooker (if you've removed them to blend). Continue cooking on high with the lid cracked for 30 minutes to an hour, or until the mixture reduces to your desired thickness.
• Stir in salt and vanilla then let cool and place in jars or freezer containers. At this point you can can the mixture if you wish or use the cooled apple butter in other recipes or on toast. Without canning apple butter will last about 2 weeks if stored in the refrigerator.

EASY INSTANT POT APPLE BUTTER WITH CINNAMON RED HOTS

Steps:

• Peel and core the apples. Slice the apples into 6 slices.
• Add the apples, vanilla extract, red hot candies, brown sugar, and water to the liner of the Instant Pot.
• Set the pressure to high and set a timer for 15 minutes. Let it naturally release for 20 minutes then quick release if needed.
• When the pressure has been released, remove the lid and use an immersion blender to blend until smooth.
• Set the Instant Pot to sauté and bring the easy Instant Pot apple butter to a simmer. Then turn off the Instant Pot and let the apple butter cool. Sauté again if needed to thicken your apple butter in an Instant Pot.
• Let it cool and you can eat it right away. Store in the fridge or in the freezer.