Today’s treat is really special and will make your house smell so good! Apple butter in the slow cooker is super easy. I have made this recipe many times and I just love it. This recipe is by Liana Krissoff. (affiliate link)

A slow cooker is a must for this recipe. There are apple butter methods for stovetop, oven, and pressure cooker, but today’s post doesn’t address those.

You’re really going to want to have an immersion blender as well, but if you don’t have one, a regular blender or food processor will work too.

Other special equipment that is nice to have: one of those apple peeler/slicer/corer things, or a food mill. (affiliate link to the exact one I have) You can work around it if you don’t have these.

That seems like a lot of special equipment, but it makes the apple butter effortless.

Ingredients:

  • 6 pounds apples. If you don’t have a food mill, you will need to peel and core the apples. Otherwise just cut them into chunks, and do your best to keep the cores cut away.
  • 2 cups apple juice or water
  • 4 cups water
  • Roughly 1 ½ cups white granulated sugar (2 tablespoons for every cup of apple puree)
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon ground allspice

Put the cut apples in a large heavy pot. Add the 2 cups apple juice (or water), plus 4 more cups of water, and bring it all to a boil. Cook, stirring occasionally, around 30-40 minutes until the apples are mushy and the peels are separating.

The next step is to put the cooked mixture through the food mill. This will remove the peels and cores. If you already peeled and cored the apples, make a puree using your blender or food processor.

Measure the puree and then add 2 tablespoons of sugar for every cup of puree. Stir in the spices. Dump it all into the slow cooker. Cook on low for 9-12 hours. But this part is important: the slow cooker lid has to be vented to allow moisture to escape. My slow cooker is oval, so I just put the lid on crooked. It’s set askew enough that it keeps splatters down, but still allows liquid to boil off. If your lid is circular you could just prop it open with a spoon.

The timing of the cooking is such that you could theoretically leave it overnight, and I know some people do. But my slow cooker runs a bit hot and so I like to stir my apple butter every few hours throughout the day. Towards the end, I use the immersion blender to make it really smooth.

This will yield about 6 half-pint jars. You can water bath can the apple butter for 10 minutes. If you are not a canner, then store the jars in the fridge and give some away to friends.

(Image credit: bhofack2)

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