I love apple butter! It reminds me of growing up in Virginia where we’d go west every fall to pick apples, sip fresh cider and take home Mason jars full of homemade apple butter. I ate it on toast, as a dip for apple slices and on sandwiches as a spread. You name it, I ate it. Yes, I even ate it out of the jar with a spoon. (No, I didn’t double dip.)
My friend, Steph, makes great apple butter in her slow cooker. It definitely doesn’t get much easier than that!
With Honeycrisp apples on sale this week, try this recipe and be sure to save some for a taste of fall all year long.
Slow Cooker Apple Butter
6 lbs Honeycrisp apples
1 1/2 cups sugar
2 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp nutmeg
juice of one lemon
Peel, core and slice apples. Drench them in the juice from one lemon.
Put the apples, sugar and spices in a slow cooker (4 quarts or larger), cover and cook on high for one hour.
Remove the lid, and cook on low (stirring occasionally), until the apple butter reaches a spreadable consistency and is dark brown in color.
Transfer to hot, sterilized jars, taking care to not fill past the headspace line.
To Can: Process the jars for 10 minutes in a water bath canner. Refrigerate any jars that fail to seal properly.
To Freeze: Allow the jars to cool. Then, place in the freezer. Use within a year for the best quality.
Nutritional Information: Calories Per Serving: 91, Calories from Fat: 2, Fat: 0.2 g, Trans Fat: 0 g, Cholesterol: 0 mg, Sodium: 0 mg, Carbohydrates: 24 g, Fiber: 3 g, Sugar: 20 g, Protein: 0 g