September is when I like to make all of my apple recipes. Apple pie, baked apples, and my favorite recipe of all–apple butter. Of course I wouldn’t be me if I didn’t make it in a Crock Pot, so that’s exactly what I did. I use a mix of Granny Smith, Fuji and Gala apples to give the apple butter a well-rounded flavor.
If you want your apple butter to last a long time without being refrigerated, you’ll have to finish it using the hot water bath canning method. I put those extra directions down at the bottom. You can also freeze the apple butter to preserve it, or refrigerate it for up to 2 weeks.
Ready to make some apple butter? Here’s what you need:
Large Crock Pot
Half pint canning jars, rings and lids
(Optional for hot water bath canning)
Hot water bath canner
Water bath canning tools
6-7 lbs apples, peeled, cored and sliced (Granny Smith, Fuji and Gala)
1 1/2 c. sugar
1 c. brown sugar
2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground cloves
1/4 tsp. salt
1 Tbsp. vanilla
Yields 6 half pint jars
1. Place sliced apples in the Crock Pot.
2. In a bowl, combine sugars, cinnamon, nutmeg, cloves and salt. Pour over the apples and mix well.
3. Cook covered on low for 10 hours, stirring occasionally until apple mixture thickens. Apples will reduce by about half.
4. Uncover the apples and stir in the vanilla. Continue cooking uncovered on low for 2 hours.
5. Puree the apples with an immersion blender until smooth.
6. Ladle into jars, leaving 1/4 in. head space. If you don’t want to process the apple butter, STOP HERE. You can freeze it or store it in the fridge for up to 2 weeks.
7. Process in a hot water bath for 10 minutes.
8. Allow jars to cool overnight, checking to make sure lids have sealed properly.