I’m bringing back the old-fashioned recipe of apple butter. My mother loved taking us to the historic villages during the fall and the smell of apple butter brought a smile to my face.
Now you may be surprised, but apple butter has no butter in it. It’s a slow cooking process that was done over the fire in a large pot. Now we have the modern invention of the slow cooker which does all the work.
All you need are apples, sugar, cider and some lovely fall spices. It’s the perfect Fall tradition you can make with family and jar as holiday gifts.
It is fabulous on toast, croissants, and biscuits. Here is another favorite recipe of mine Apple Butter Pumpkin Pie.
Here is the recipe: Note – I typically cut the recipe in half, but your crockpot can hold the full recipe.
14 apples (7 apples)
I like to mix the type of apples for a range in flavor. I mostly McIntosh a soft red cooking apple mixed Gala and Honey Crisp.
Amy’s Apple Butter Servings: 6 small jars (3 jars)
Time: 7 apples – 6 hours low Time: 14 Apples – 12 hours
- 2 cups of apple cider or juice (1 cup)
- 1 cup of sugar (1/2)
- 4 teaspoons pumpkin seasoning (2 teaspoons)
- 1/2 teaspoon ground cloves (1/4 teaspoon)
- 2 teaspoons FRESH ground nutmeg (1 teaspoon)
Peel, core, and chop the apples. Throw into the slow cooker on low heat.
Add in the cider or juice, the sugar, and the spices. Put on the lid and let the aroma fill your home!
Hours later this is what you will find 🙂
The apples will break down and caramelize creating the spread.
Spoon into a food processor and pulse a few times until smooth. Place in jars and seal.
Now sit back, relax, and enjoy the Fall.