| Servings | Prep Time | Cook Time |
| 4pints | 10minutes | 12hours |
| Servings | Prep Time |
| 4pints | 10minutes |
| Cook Time |
| 12hours |
Ingredients
- 6 1⁄2 pounds apples (peeled, cored and roughly chopped - I used 11 granny smith and gala apples)
- 1 cup granulated white sugar
- 3⁄4 cups Brown sugar
- 1 tablespoon ground cinnamon
- 1⁄2 teaspoon ground nutmeg
- 1⁄4 teaspoon ground cloves (optional - I did not have any so I added extra nutmeg)
- 1⁄4 teaspoon salt
- 1 vanilla extract
Servings: pints
Units:
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Ingredients
Servings: pints
Units:
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Instructions
- Place all the ingredients except salt and vanilla extract in the slow cooker. Mix everything together, cover with lid and simmer on low for 10 hours.
- Stir in vanilla extract and salt. Cook for an additional 2 hours.
- Remove lid and using an immersion blender (for food processor or blender - see tip below), blend everything together. If you prefer a chunkier apple butter, you can use a potato masher to mash it all together.
- Divide into jars, let cool and store in the fridge for up to 2 weeks. Alternatively, you can also freeze this for up to 2 months. At the rate the apple butter is being consumed, I think we will have to make another batch soon.
Recipe Notes
If you are using a food processor or blender, allow the apple butter to cool down a little before pureeing the apple butter in batches.
