It’s Apple Butter Time!

Apple Butter. Gotta love the stuff. For me, the taste on a piece of light toast slathered first in real butter, then in apple butter, brings back a ton of childhood memories. As a child (and probably as an adult too, but I know better now), I could’ve eaten an entire loaf of bread, stick of butter and jar of apple butter…in one sitting. No joke.

This past weekend, it seems as if everyone on Facebook and Twitter has been posting pictures of their trips the apple orchards and pumpkin patches. After stomping through lots of mud or lugging around your child’s bag of apples that were “toooo heavyyyyy” to carry, I’m sure you would like to put them to good use. Why not preserve them so you can enjoy your hard work all winter long?

If you have some apples that need to be used up, go ahead and give it a try! It’s super easy with barely any effort – especially with this crock pot method.

Crock Pot Apple Butter

Stage 1 - coated apples

  • 10 large apples – peeled cored and sliced – or enough sliced upapples tofill and mound a regular sized crock pot while still fitting the lid on top
  • 4 c. sugar
  • 1 1/2 c. apple juice or cider
  • 2 t. cinnamon
  • 1 t. ground clove
  • 1 t. ground all spice
  • pinch of salt
  1. Mix everything but the apples in the crock pot. Add apples and mix to coat. Cook on low for 8-10 hours. Good to prepare before bed and let cook overnight. (I started mine on high to get going and then turned it down to low – it cooked for more like 12 hours – 6pm to 6am) Remove crock pot lid and stir (apples will start falling apart – give a stir every now and then to help break them up.) Continue cooking, uncovered, for 4-5 more hours (depending on how much liquid is

    Stage 2 - apples before cooking without lid. When finished, there will be no liquid.

    left) until most of the liquid is gone and mixture has cooked down quite a bit. It will be very dark, thick and goopy. Pour into jars and refrigerate unless canning properly. Depending on the water content of your apples, you may end up with 6 to 8 8oz. jars.

  2. If canning, sterilize jars and seals. Pour hot apple butter into hot jars. Place on the seal & ring. Boil in a hotwater bath for 20 minutes. (I put a metal steamer in the bottom of a large dutch kettle and set the jars on that – works fine.) Make sure the jars are covered with at least 1″ of water over their tops. Remove. Let cool until seal pops in.

**Good to use a variety of apples if possible. Will give a better flavor.

Hope you enjoy your little taste of fall.

One Response to It’s Apple Butter Time!
  1. adderall
    July 16, 2014 | 11:13 AM

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