A rich, velvety apple butter perfect for fall, slow-cooked with warm spices. This easy preserve is ideal for biscuits, cheese boards, and holiday gifting.
Author:ellievance
Prep Time:30 min
Cook Time:8 hr
Total Time:8 hr 30 min
Yield:Approx. 6-8 cups
Category:Preserves
Method:Slow Cooker or Stovetop
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
6 pounds apples (a mix of sweet and tart varieties like Honeycrisp, Fuji, Gala, and Granny Smith)
2 cups granulated sugar (or brown sugar for deeper flavor)
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 cup apple cider vinegar
1/4 cup water
Instructions
Wash, peel, core, and quarter the apples.
Combine apples, sugar, cinnamon, cloves, nutmeg, allspice, apple cider vinegar, and water in a slow cooker. Stir to combine.
Cook on low for 8-10 hours, or on high for 4-6 hours, until apples are very tender and the mixture has thickened. Stir occasionally.
For a smoother texture, use an immersion blender to puree the apple butter directly in the slow cooker. Alternatively, carefully transfer the mixture to a regular blender in batches and blend until smooth.
If cooking on the stovetop, combine all ingredients in a large, heavy-bottomed pot. Bring to a simmer over medium heat, then reduce heat to low. Cook, stirring frequently, for 2-4 hours, or until thickened and smooth.
To test for doneness, spoon a small amount onto a plate and let it cool. It should mound up without spreading too much.
Ladle the hot apple butter into sterilized jars, leaving 1/4 inch headspace. Wipe rims clean and screw on lids.
Process in a boiling water bath for 10 minutes (adjust for altitude if necessary). Let cool completely before storing.
Notes
For stovetop cooking, stir more frequently to prevent scorching.
Apple butter can be stored in the refrigerator for up to 3 weeks if not canning.
This apple butter makes a wonderful holiday food gift.