Easy Crock Pot Apple Butter Recipes

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.

CROCK POT APPLE BUTTER

Steps:

• Place apples in a large bowl.
• Combine sugar, cinnamon, cloves and salt.
• Pour over apples and mix well.
• Place in crock pot, cover and cook on high for 1 hour.
• Decrease heat to low; cover and cook on low for 9-11 hours or until thickened and dark brown.
• Stir occasionally.
• Uncover and cook on low for 1 hour longer.
• If desired, whisk until smooth.
• Spoon into freezer containers, leaving 1/2-inch head space.
• Cover and freeze.

AWARD-WINNING CROCK POT APPLE BUTTER

Steps:

• Place apples in slow cooker in thirds, layering sugar between each layer.
• Add rest of ingredients on top and pack them down as well as you can.
• Cover and cook on high for 1 hour.
• Reduce heat to low. Open and give it a stir. Keep covered and cook 8 hours or until thick and dark brown, stirring occasionally. (You can do this overnight and can in the morning).
• Uncover and cook for the last hour on low.
• If a smoother apple butter is desired, you may puree in blender or food mill.
• Place in sterile jars with lids and process for 10 minutes in hot water bath or you can freeze.
• Note: For more information on canning, you can go to the "Canning Forum" on recipezaar for instructions or to have questions answered.

SLOW COOKER APPLE BUTTER

Steps:

• Place the apples in a slow cooker. In a medium bowl, combine sugars, cinnamon, nutmeg cloves and salt. Pour the mixture over the apples and mix well.
• Cook in slow cooker on low for about 10 hours, stirring occasionally, until the mixture is thickened and dark brown.
• Uncover, stir in vanilla and continue cooking uncovered on low for about 2 hours.
• Use an immersion blender to puree the apple butter until smooth.
• Spoon the mixture into sterile containers, cover and refrigerate for up to two weeks or freeze.
• Serve on breads, muffins, pork chops or just eat it with a spoon.

EASY SLOW COOKER APPLE BUTTER

Steps:

• Place apple slices in a slow cooker. Stir sugar and apple pie spice with the apples.
• Cook on High for 4 hours; stir. Remove cover and continue cooking until the apples are very tender and most of the liquid has evaporated, 2 to 2 1/2 hours.
• Scrape apple butter into a bowl; refrigerate 8 hours to overnight.
• Blend apple butter with an immersion blender until smooth. Alternately, you can run the butter through a food mill or blend in a blender.

CROCK POT APPLE BUTTER

Steps:

• 1. Combine all ingredients in a Crock Pot.
• 2. Cover and cook on high for 1 hour. Reduce to low.
• 3. Cook for approximately 5 hours, stirring occasionally, until apples are soft and dark golden brown.
• 4. Puree in a blender.
• 5. Then add back to Crock Pot.
• 6. Mix well. Cook until thick.
• 7. Spoon into hot, sterilized jars, leaving 3/4 inch headspace.
• 8. Using a knife, poke apple butter in jars to remove air bubbles.
• 9. Wipe rims of jars with a wet paper towel.
• 10. Secure with lids and rings.
• 11. Place in a boiling water bath, making sure jars are covered with water by about 3 inches. Process in boiling water bath for 15 minutes.
• 12. Set on a towel to cool. You will hear the "pop" almost immediately. Check the seals to make sure they are sealed. Let cool. Enjoy!!

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.

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.

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.

CROCKPOT APPLE BUTTER

Steps:

• Peel, core, and quarter the apples.
• Spray the inside of a 6-quart slow cooker with cooking spray and place the apples inside. I use as many apples as it takes to fill up my slow cooker!
• Add remaining ingredients to slow cooker and stir to combine.
• Cover and cook on LOW for 8-10 hours or on HIGH for 4-6 hours.
• Uncover, give it a good stir, and continue cooking uncovered for an additional 2 hours on LOW or 1 hour on HIGH. This will allow the apple butter to cook down and thicken.
• Use a hand blender to puree until smooth. If you don't have a hand blender, transfer to a regular blender and puree in batches.
• Store in mason jars in the refrigerator for a few weeks, or keep in the freezer. If you want to store the apple butter in a pantry, be sure to follow proper canning procedures (sterilizing and processing jars). See the canning instructions in the notes below.

APPLE BUTTER

Steps:

• Fill Crock-pot 3/4 full with cored and sliced apples.
• Add the remaining ingredients and stir until evenly mixed.
• Cover and cook on low setting overnight or until the butter is of a thick, spreadable consistency.
• Use immersion blender to purée and incorporate skins into the apple butter.
• If apple butter has too much liquid, remove lid and cook on high until thickened. Stir often as butter thickens to prevent scorching.

SLOW-COOKER APPLE BUTTER

Steps:

• Cut apples into 1-inch cubes; place apple cubes and 1 ½ cups of the sugar in a 6-quart slow cooker. Cover and cook on HIGH 6 hours.
• Stir in cinnamon, nutmeg, cloves, and remaining 1 ½ cups sugar. Cover; cook on LOW until apples are very soft, 4 hours.
• Place half of apple mixture in a blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Pulse until smooth or to desired texture; repeat with remaining apple mixture. Cool completely. Store in an airtight container in the refrigerator up to 1 month.

EASY CROCK POT APPLE BUTTER RECIPE {LOW CALORIE}

Steps:

• Peel, core and slice the apples, placing into the slow cooker as you work.
• To the slow cooker, add the sugars, cinnamon, nutmeg cloves and salt, and mix well.
• Cook on low for about 10 hours, stirring occasionally, until the mixture is thickened and dark brown.
• Uncover the slow cooker, mix in vanilla and continue cooking uncovered for about 2 hours.
• Using an immersion blender, blend the apple butter until smooth. (Or move the mixture to a blender, vent and blend until smooth)
• Will holding the fridge for 2 weeks, or in the freezer for 3 months.

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.

VERY EASY CROCKPOT APPLE BUTTER

Steps:

• 1. This is a 24 hour process. First peel, core and quarter your apples. (I use a variety Granny Smith, Johnathans or Gravesteins) Fill your crockpot 3/4 full with the apples.
• 2. Add the vanilla and cook on low over night.
• 3. Next morning take a potatoe masher or spoon and mash the apples, then add the sugars and spices and mix well.
• 4. Cook 6 to 8 hours on low until nice and thick. Take a wooden spoon around the sides of the crockpot every so often.
• 5. Place in hot half pint jars, wipe rims, and process 5 minutes in a boiling water bath. This will make about 6 to 7 half pints.
• 6. I will post pictures of my jarred apple butter in a few days.