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Apple Butter
Prep Time
20 mins
Cook Time
7 hrs 30 mins
Total Time
7 hrs 50 mins
 
Servings: 8 half pints
Author: ashjones03
Ingredients
  • 7 lbs Apples (Red Delicious, Empire, Granny Smith mixed)
  • 3 Tbs Cinnamon
  • 2 cups Dark Brown Sugar
  • 1 tsp Ground Clove
  • 1 tsp Allspice
  • 1 tsp Ground Nutmeg
Instructions

  1. Peel, core and slice 7 lbs of apples. 

    Place in the crock pot for 4 hours on high with the top on. 

    Remove top, and add the remaining ingredients.  Continue cooking on high for 3.5 more hours with the top off. 

    Using an immersion blender puree apples to soft buttery consistency. 

     Add to hot jar and process in boiling water bath for 5 minutes. 

October just so happens to be my favorite month of the year.  The changing colored leaves, sweet baked pumpkin and apple goods, on top of creepy decorations, and cooler weather… and the other months simply can’t compete.   If that weren’t enough, our annual Walk to End Alzheimer’s also happens in October!!!

After an amazingly fun night of haunted houses, carpool karaoke, and amusement park rides with friends, I decided it was time to kick off the season and make some apple butter.  Despite the temperature being in the upper 80s with humidity that could rival the rain forest, I am dedicated to my love of fall and this is one of the opening celebrations!

I think a mix of different types of apples is key to creating layers of flavors.  This year I selected Red Delicious for their deep sweetness and soft texture, Empire for their milder sweet flavor and ability to hold thickness after hours of cooking, and Granny Smith for a tiny hint of tartness.  I vowed after last year’s bourbon apple butter, I would never try another recipe, but folks this one is a winner!

As a mom with very limited spare time, I enlist the help of a slow cooker at every opportunity.  It doesn’t disappoint and I’m able to simultaneously do laundry, break up fights (keepin’ it real ya’ll), and do all the other mom stuff while it does the heavy lifting! It’s a rough guess but I’m thinking  7 or 8 lbs total filled the crock pot to the top.  Then I baked them for 4 hours on high with the top on.

Once they came to the below consistency I added my dark brown sugar, cinnamon, allspice and ground clove, removed the top and cooked them 3.5 more hours.  Using the immersion blender (we were gifted this one years ago and I absolutely adore it) they came to the perfect consistency and I pulled my hot jars, filled them and processed them in a water bath for 5 minutes.  VOILA!  Happy babies in the morning and another way to raise some money for a cure!