Apple Butter (Print Version)

A slow cooker apple butter recipe with deep apple flavor, warm spice, and a smooth spreadable texture.

# Ingredients:

For the apple butter

01 - 5 lb (2.25 kg) mixed apples, peeled if desired, cored and chopped
02 - 3/4 cup (160 g) packed light brown sugar
03 - 1/2 cup (120 ml) apple cider or unsweetened apple juice
04 - 2 tablespoons lemon juice
05 - 2 teaspoons ground cinnamon
06 - 1/4 teaspoon ground nutmeg
07 - 1/8 teaspoon ground cloves
08 - 1/2 teaspoon fine salt
09 - 1 teaspoon vanilla extract

# Instructions:

01 - Peel the apples for a smoother texture, or leave the peels on for more color. Core and chop into small even pieces.
02 - Add apples, brown sugar, cider, lemon juice, cinnamon, nutmeg, cloves, and salt to a 5- or 6-quart slow cooker. Stir well.
03 - Cover and cook on low for 8-9 hours, stirring once or twice if possible, until the apples are very soft and darkened.
04 - Use an immersion blender to puree the apples until silky. If using a countertop blender, cool slightly and blend in batches.
05 - Stir in vanilla. Cook on high with the lid slightly ajar for 1-2 hours, stirring every 20-30 minutes, until thick and glossy.
06 - Cool completely, then transfer to clean airtight jars. Refrigerate up to 2 weeks or freeze up to 3 months.

# Notes:

01 - Makes about 5 cups, or roughly 40 servings of 2 tablespoons each.
02 - This refrigerator and freezer recipe is not written for pantry canning.

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