Easy Crock-Pot Apple Butter
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My first canning project for the season was apple butter. Before we moved, my Momma called and told me her trees were full of apples and asked if I wanted some when we got back to Georgia. I was so excited about having apples I knew were not full of pesticides for cake, jelly, and apple butter. I was amazed at the huge bag of apples in the bottom of her spare refrigerator; all I could think about was making Apple Butter.
When making fruit butter, I love using the crockpot. All I have to do is dump everything in there and let it cook with an occasional smushing and stirring. The longer it cooks, the better it tastes. Cooking the apples overnight keeps the impatience down and you wake the next morning to the glorious smell of cooked apples.
My family is not a big fan of the spicy flavor of nutmeg or cloves in apple butter. So for us, there’s no nutmeg or cloves in this recipe; just yummy apples, sugar, and cinnamon.
We love apple butter on biscuits, toast, and I love it on plain bagels. What can I say, I even love to eat it by the spoonful.
Ingredients:
4 pounds of apples – peeled, cored, and cut into small pieces
3-4 cups of sugar * see note below
2 teaspoons ground cinnamon
Directions:
Place apples in a crock pot and pour sugar, cinnamon, and salt over apples. Stir to coat. Cook on high for 2 hours, stirring and mashing the apples. Turn down to low and cook overnight. The apples should be a dark brown and the mixture should be thick. Continue mashing the apples until your desired consistency. We like our apple butter smooth with no lumps.
Spoon the hot apple butter into sterile jars, leaving a ¼ inch headspace. Place lids on jars and put into a water bath canner and process for 10 minutes.
*Depending on your taste and the type of apples you use the sugar amount will vary. For example if you use Granny Smith apples, you'll need more sugar while with Red Delicious you may only need three cups.
** I am not a canning expert. Ingredient list and process time come from my Ball Blue Book. **
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When making fruit butter, I love using the crockpot. All I have to do is dump everything in there and let it cook with an occasional smushing and stirring. The longer it cooks, the better it tastes. Cooking the apples overnight keeps the impatience down and you wake the next morning to the glorious smell of cooked apples.
My family is not a big fan of the spicy flavor of nutmeg or cloves in apple butter. So for us, there’s no nutmeg or cloves in this recipe; just yummy apples, sugar, and cinnamon.
We love apple butter on biscuits, toast, and I love it on plain bagels. What can I say, I even love to eat it by the spoonful.
Easy Crock-Pot Apple Butter
Ingredients:
4 pounds of apples – peeled, cored, and cut into small pieces
3-4 cups of sugar * see note below
2 teaspoons ground cinnamon
Directions:
Place apples in a crock pot and pour sugar, cinnamon, and salt over apples. Stir to coat. Cook on high for 2 hours, stirring and mashing the apples. Turn down to low and cook overnight. The apples should be a dark brown and the mixture should be thick. Continue mashing the apples until your desired consistency. We like our apple butter smooth with no lumps.
Spoon the hot apple butter into sterile jars, leaving a ¼ inch headspace. Place lids on jars and put into a water bath canner and process for 10 minutes.
*Depending on your taste and the type of apples you use the sugar amount will vary. For example if you use Granny Smith apples, you'll need more sugar while with Red Delicious you may only need three cups.
** I am not a canning expert. Ingredient list and process time come from my Ball Blue Book. **
