So if you read my earlier post for Apple Harvest Bread you read the story of our adventures to the U-Pick apple farm and what to do with the 1/2 bushel of apples. As I said that is a lot of apples. Well one great way to preserve those apples is to make apple butter for enjoyment throughout the winter months.
Apple butter is a highly concentrated form of apple sauce produced by long, slow cooking of apples with cider or water to a point where the sugar in the apples caramelizes, turning the apple butter a deep brown. The concentration of sugar gives apple butter a much longer shelf life as a preserve than apple sauce. Wikipedia
One of the problems with cooking apple butter on the stove is can scorch easily. Scorched apple butter is not a good thing and you might need to return to the apple orchard to pick more. By using the crock pot, the low slow cooking allows the apples to get the nice caramelized flavor and deep brown color. You cannot overcook apple butter in the crock pot. The flavors will only intensify. Whisk or use your immersion blender to make this Crock Pot Apple Butter as smooth as well “Butter”. Here is how you make your apple butter.
Peel and chop the apples and place in your food processor. Pulse for about a minute. Place all ingredients in crock pot and stir. Cook on high for 1 hour. Reduce temperature to low and cook for at least 11 hours or overnight. Uncover and cook for another hour. Whisk or use your immersion blender to get the desired consistence of the butter. Process the butter in pint jars in a hot water canner. Enjoy!
- 5 1/2 lbs apples peeled and finely chopped (15-18 medium apples) Tip: 3 apples per pound
- 2 1/2 cups sugar
- 1 cup honey
- 3 tsp ground cinnamon
- 1/4 tsp ground cloves or 1/4 tsp pumpkin pie seasoning
- 1/4 tsp salt
- Place apples in crock pot.
- Combine sugar, honey, cinnamon, cloves and salt.
- Pour over apples and mix well.
- Cover and cook on high for 1 hour.
- Decrease heat to low; cover and cook on low for 11 hours or until thickened and dark brown.
- Stir occasionally.
- Uncover and cook on low for 1 hour longer.
- If desired, whisk or blend with an immersion blender, until smooth.
- Can and freeze.
- See notes on water canning process.
USDA Guide to Home Canning Apple Butter
To test for doneness, remove a spoonful and hold it away from steam for
2 minutes. It is done if the butter remains mounded on the spoon. Another way to determine when the butter is cooked adequately is to spoon a small quantity onto a plate. When a rim of liquid does not separate around the edge of the butter, it is ready for canning. Fill hot into sterile half-pint or pint jars, leaving 1/4-inch headspace. Quart jars need not be presterilized but
should be clean and kept hot until filling. Remove air bubbles
and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process.
below 6,000 feet elevation process 10 minutes
above 6,000 feet process 15 minutes
Canning Apple Butter in Quarts
below 6,000 feet elevation process 15 minutes
above 6,000 feet process 20 minutes
I also will be bringing this recipe to Freedom Fridays, Friday Favorites, Fiesta Friday, Weekend Potluck, What’s Cooking Wednesdays. Checkout my Link Parties Page for other great places to find new recipes.
Recipe modified from Food.com by Margo59