Description
This irresistibly delicious traditional apple butter recipe is a slow-cooked, spiced fruit spread made with fresh apples, brown and granulated sugar, warm spices, and a hint of vanilla. Perfect for spreading on toast, swirls in yogurt, or as a flavorful addition to baked goods, this apple butter is rich, smooth, and deeply flavorful thanks to slow cooking and careful blending.
Ingredients
Scale
Apples
- 6 lbs apples (Fuji, Gala, or Honeycrisp), peeled, cored, and sliced
Spices and Sweeteners
- 2 cups granulated sugar
- 1 cup packed brown sugar
- 1 tablespoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ¼ teaspoon salt
Liquids and Flavoring
- 1 tablespoon vanilla extract
- ½ cup apple cider (optional)
Instructions
- Prepare the Apples: Peel, core, and slice 6 pounds of your choice of apples such as Fuji, Gala, or Honeycrisp. This ensures the apple butter has a smooth texture and rich apple flavor.
- Combine Ingredients in Slow Cooker: Place the sliced apples into a large 6-quart slow cooker. Add the granulated sugar, brown sugar, ground cinnamon, nutmeg, cloves, salt, and optional apple cider. Stir well to evenly coat the apple slices with the sugars and spices.
- Cook the Apple Butter: Cover the slow cooker and cook on the low setting for 10 to 12 hours. Stir occasionally during cooking to prevent sticking and promote even caramelization. Cook until the apples have softened completely and the mixture turns a dark brown color. If the apple butter appears too watery near the end, remove the lid for the last hour to allow excess moisture to evaporate and thicken the mixture.
- Blend to a Smooth Consistency: Use an immersion blender to puree the cooked apple mixture directly in the slow cooker until smooth. If you prefer a thicker apple butter, continue to cook uncovered for 1 to 2 more hours, stirring periodically to prevent burning.
- Finish and Store: Stir in 1 tablespoon of vanilla extract to enhance the flavor. Let the apple butter cool completely before transferring into jars or airtight containers. Store refrigerated for up to two weeks or freeze for longer shelf life.
Notes
- Use sweet and firm apples such as Fuji, Gala, or Honeycrisp for the best flavor and texture.
- Slow cooking on low heat is essential for developing the rich, caramelized flavor and smooth texture.
- If you do not have apple cider, you can omit it; it enhances the apple flavor but is not necessary.
- Use an immersion blender for easy pureeing directly in the slow cooker without transferring hot contents.
- Store apple butter in sterilized jars for extended freshness, and consider freezing for long-term storage.
