Apple Butter Recipe
This easy Crockpot Apple Butter recipe turns five simple ingredients into a smooth, warmly spiced spread. It takes just 10 minutes to prepare and can be cooked on HIGH or LOW before blending until smooth.
Servings: 12
Cost: $5
Equipment
- slow cooker
- Immersion blender or standard blender
- Airtight jars or storage containers
Ingredients
- 5 pounds apples peeled, cored, and evenly chopped
- ¼ cup brown sugar
- 1 tablespoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
Instructions
- Combine. Add the apples, brown sugar, cinnamon, ginger, and nutmeg to the slow cooker. Stir until the apples are evenly coated.
- Cook. Cover and cook on HIGH for about 4 hours or LOW for 6 to 8 hours. The apples are ready when they are very soft, darker in color, and collapse easily when pressed with a spoon.
- Blend. Use an immersion blender to puree the apples directly in the slow cooker until smooth. Alternatively, carefully transfer the mixture to a standard blender in batches, venting the lid to allow steam to escape.
- Check the consistency. The apple butter should be thick and spreadable. If it is thinner than you prefer, continue cooking uncovered, stirring periodically, until it reaches the desired consistency.
- Cool. Allow the apple butter to cool before transferring it to airtight jars or containers.
- Store. Refrigerate for up to 3 weeks or freeze for up to 3 months.
Notes
- Cooking time can vary based on the apple varieties and your slow cooker. Use the texture of the apples as your guide. They should be completely soft before blending.
- Apple butter will continue to thicken as it cools. If the blended apple butter is too thin, cook it uncovered until excess moisture evaporates.
- When using a standard blender, work in batches and vent the lid so steam can escape. Store refrigerated in an airtight container for up to 3 weeks.
- Freeze in a freezer-safe container for up to 3 months, leaving approximately ½ inch of room at the top for expansion.
- This recipe is intended for refrigerator or freezer storage. Use a separately tested recipe for shelf-stable canning.
Nutrition
Calories: 118kcal | Carbohydrates: 31g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 3mg | Potassium: 214mg | Fiber: 5g | Sugar: 24g | Vitamin A: 104IU | Vitamin C: 9mg | Calcium: 22mg | Iron: 0.4mg