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Apple Butter

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Total Time: 10-12 hours (largely hands-off)
Active Prep Time: 30 minutes
Cook Time: 9-11 hours
Difficulty: Easy
Yield: About 4 cups (64 tablespoons)

Intensity: Low & Slow. This recipe is a lesson in patience and reward. The active work is minimal—mostly chopping and blending—but the magic happens over many hours of gentle, unattended simmering. Your kitchen will be filled with an intoxicating, spiced aroma that is the very essence of autumn. Perfect for a cozy weekend at home.

A Story in a Jar

This isn’t just a spread; it’s captured sunshine and crisp air. Apple butter is a tradition born of thrift and time, transforming a bounty of autumn apples into a deep, velvety concentrate. Unlike applesauce, it cooks low and slow until the sugars caramelize, the natural pectin thickens, and the flavors intensify into something rich, complex, and utterly comforting. Spread it on toast, swirl it into oatmeal, pair it with sharp cheese, or use it as a glaze for pork. This slow-cooker method makes the process effortless, allowing you to enjoy the ritual without standing guard over the stove.

Ingredients

  • 4 lbs (about 10-12 medium) mixed apples (use a blend like Granny Smith, Honeycrisp, and Fuji for depth)

  • 1 cup pure apple cider (not juice)

  • 3/4 cup packed light or dark brown sugar

  • 1/2 cup granulated sugar

  • 1 tablespoon pure vanilla extract

  • 2 teaspoons ground cinnamon

  • 1/2 teaspoon ground ginger

  • 1/4 teaspoon ground nutmeg

  • 1/4 teaspoon ground allspice

  • 1/8 teaspoon ground cloves

  • 1/2 teaspoon fine sea salt

  • Optional for finishing: 1 tablespoon bourbon or apple brandy

Equipment

  • Large slow cooker (6-quart or larger)

  • Immersion blender or standard blender/food processor

  • Vegetable peeler & corer

  • Sharp knife & cutting board

  • Fine-mesh sieve (optional, for ultra-smooth texture)

  • Jars or airtight containers for storage

Instructions

Step 1: Prep the Apples

Wash the apples thoroughly. You have a choice here: peeling is optional. Leaving the peels on adds pectin for thickness, beautiful color, and fiber. It will all be puréed later. Core the apples and chop them into rough 1-inch chunks—no need to be perfect. Place all the chunks directly into the slow cooker.

Step 2: Combine & Cook (Phase 1)

Pour the apple cider over the apples. Add the brown sugar, granulated sugar, vanilla extract, cinnamon, ginger, nutmeg, allspice, cloves, and salt. Stir everything together until the apples are fairly well coated.

Place the lid on the slow cooker. Cook on HIGH for 4 hours. During this time, the apples will soften, break down, and release their juices, creating a fragrant, chunky applesauce.

Step 3: Blend & Concentrate (Phase 2)

After 4 hours, remove the lid. The apples should be completely tender. Using an immersion blender, carefully purée the mixture directly in the slow cooker until completely smooth. If using a stand blender, let the mixture cool slightly and blend in batches, venting the lid to avoid steam burns.

For the smoothest texture: Pass the purée through a fine-mesh sieve into a bowl, pressing with a spatula, then return it to the slow cooker. This removes any tiny bits of peel for a silky finish.

Step 4: The Slow Simmer (Phase 3)

With the lid OFF, set the slow cooker to LOW. This is where the transformation happens. Cook for 5 to 7 hours, stirring occasionally (every hour or two if you’re home). The apple butter will gradually darken and thicken dramatically. It’s ready when it holds its shape on a spoon and a swipe across the bottom of the pot leaves a clear path that fills in slowly.

Pro Tip: For the last hour or two, you can prop the lid open with a wooden spoon handle to allow more steam to escape and speed up thickening.

Step 5: Finish & Jar

Once thickened to your liking, stir in the optional bourbon or brandy if using. This adds a wonderful warmth and highlights the caramel notes. Taste and adjust spices if needed—remember, flavors will mature as it cools.

Let the apple butter cool slightly before ladling into clean, dry jars or containers. Let it come to room temperature completely before sealing with lids.

Storage & Shelf Life

  • Refrigerator: Store in airtight containers for up to 3 weeks.

  • Freezer: Portion into freezer-safe jars or bags, leaving ½-inch headspace. It will keep for up to 1 year. Thaw overnight in the refrigerator.

  • Canning: This recipe is suitable for water bath canning for long-term shelf storage. Process filled ½-pint jars in a boiling water bath for 10 minutes.

Nutrition Information (Per 1 tablespoon serving)

  • Calories: 35

  • Total Fat: 0g

  • Sodium: 15mg

  • Total Carbohydrates: 9g

  • Dietary Fiber: 0.5g

  • Total Sugars: 8g (all naturally occurring from fruit & added sugars)

  • Protein: 0g

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