Make apple butter while you sleep? Yup! Start this apple butter before you go to bed and you’ll wake up to the delicious smell of fall in your home! You can finish the last steps of the apple butter in the morning. Apple butter is great on scones, biscuits, muffins, or pork chops.
6 1/2 – 7 pounds apples – peeled, cored and coarsely chopped*
1 cup granulated sugar
1 cup light brown sugar, lightly packed
1 tablespoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 tablespoon pure vanilla extract
Place the chopped apples in a slow cooker. In a medium bowl, combine sugars, cinnamon, nutmeg, cloves and salt. Pour the mixture over the apples and stir to combine.
Cook in slow cooker on low for about 10-11 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.
Using an immersion blender, purée the apple butter until smooth.
Spoon the mixture into sterile containers, cover and refrigerate for up to two weeks or freeze.
- It’s fine to use a combination of apples —try to use a few tart and sweet apples if possible. We used a combination of Granny Smith, Fuji and Honey Crisp apples.
- The sweetness of your apples will depend on how much sugar you will need to add. Adjust according to your apples and preferences.
- If you want a smooth, creamy texture and don’t have an immersion blender, you can use a food mill fitted with a fine screen.
- Too thick? If the apple butter cooks down too much or is too thick for your liking, add a little bit of apple juice and blend it in.
- Not thick enough? Let the apple butter cook a bit longer uncovered.