Apple Butter Recipe
Apple butter has its roots in Europe, specifically in the regions of Belgium, the Netherlands, and Germany. It was brought to America by early settlers, particularly the Pennsylvania Dutch, who used it as a way to preserve the fall harvest of apples.
Equipment
- Slow cooker (crockpot)Immersion blender or regular blender
- Peeler
- Knife
- Cutting board
- Measuring cups and spoons
- Large spoon or spatula
Ingredients
- 6 lbs of apples (about 12 medium apples), peeled, cored, and chopped
- 2 cups granulated sugar
- 1 cup packed brown sugar
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 tablespoon vanilla extract
Instructions
- Peel, core, and chop the apples: Start by peeling and coring your apples. Chop them into small chunks to ensure even cooking.
- Add apples to the slow cooker: Place the chopped apples in your slow cooker.
- Add sugars and spices: Add the granulated sugar, brown sugar, cinnamon, cloves, nutmeg, and salt to the apples. Stir to mix everything evenly.
- Cook on low: Set your slow cooker to low and cook for 10 hours, stirring occasionally. Your house will start to smell amazing as the apples break down and the flavors meld together.
- Blend until smooth: After 10 hours, use an immersion blender directly in the slow cooker to blend the apple mixture until smooth.
- If you don’t have an immersion blender, carefully transfer the mixture to a regular blender in batches and blend until smooth, then return to the slow cooker.
- Cook for 1-2 more hours: After blending, continue cooking on low for an additional 1-2 hours with the lid slightly ajar to allow steam to escape and the mixture to thicken.
- Add vanilla extract: Stir in the vanilla extract during the last hour of cooking.
- Cool and store: Once your apple butter has reached the desired consistency, let it cool before transferring it to sterilized jars. Store in the refrigerator for up to 2 weeks or freeze for longer storage.