21 August, 2019
Crockpot Apple Butter
If you’re a fan of toast or PB&J sandwiches and you’ve never had apple butter before, you’re missing out! It’s like super-concentrated, creamy applesauce. It’s sweet, full of spices, and perfect on toast, rolls, or vanilla ice cream. It’s been a favorite spread of mine since I was a kid, and the best way to make it is in the crockpot. Just set it and forget it for an entire day. After 12 hours, you’ll have yourself a delicious, cannable spread.
This recipe makes an obscene amount of the stuff, just a heads up. I’m talking about half a gallon. “Why would you do that?!” you might be wondering. Well, I picked about 20 pounds of cooking apples at my friend’s house and I had to do something with them. I used a bunch to make apple butter and the majority of the rest became applesauce. For those who are wondering, I used gravenstein apples for this recipe, but any tart apple will work wonderfully. Don’t have tart apples? Use your sweet ones and cut back on the sugar.
6 1/2 pounds Tart apples; peeled, cored, and chunked
2 cups Sugar
1/4 cup Molasses
2 tbsp Cinnamon
1/2 tsp Nutmeg
1/4 tsp Ground cloves
1/4 tsp Ground ginger
2 tbsp Orange juice (fresh is best)
1 tbsp Vanilla
After you spend an eternity and several hand cramps preparing your apples, toss them in the crockpot and mix everything but the vanilla. Cook on low heat for about 10 hours. Add in the vanilla and stir everything before putting the lid back on and cooking for about two more hours, still on low. Once it’s done cooking, puree it with an immersion blender until smooth.
Separate the apple butter into sterile cans and store in the fridge or freezer. I also highly recommend giving it as gifts, willing or otherwise, to friends and neighbors. Apple butter is delicious. Everyone should enjoy the fruits of your labor. 🙂