Slow Cooker Apple Butter

Ingredients

• 2.5 kg (5½ pounds)apples
• 30 ml (2 tbsp)lemon juice
• 200 g (1 cup)brown sugar
• 100 g (½ cup)granulated sugar
• 15 ml (1 tbsp)apple cider vinegar
• 1 stick (or 10 ml / 2 tsp ground)cinnamon
• 5 whole cloves (or 1.25 ml / ¼ tsp ground)cloves
• ½ pod (or 10 ml / 2 tsp vanilla bean paste)vanilla
• A pinch (optional)salt

Instructions

1. 1

   Chop the apples

   Cut the apples into small cubes without peeling them, and discard the cores. Put them in a bowl and toss with the lemon juice to help prevent browning.

2. 2

   Combine ingredients

   Put the apples in a 6.5-quart slow cooker with both sugars, the apple cider vinegar and the salt. Stir to combine.

3. 3

   Cook the apples

   If using whole cloves, put them in a tea filter bag so they are easy to remove. Add the bag, vanilla pod and cinnamon stick to the slow cooker, cover and cook on LOW for 10 hours.

4. 4

   Blend until smooth

   Remove the cinnamon stick and cloves. Squeeze the vanilla pod and return its seeds to the cooker. Blend the apples with an immersion blender, or transfer them to a high-speed blender and process until completely smooth.

5. 5

   Reduce and store

   Return the apple purée to the slow cooker and cook on LOW for 2 hours. Transfer it to sterilised jars; refrigerate for up to 3 weeks or freeze for up to 3 months.

What is apple butter?

Apple butter is a traditional American fruit spread made by cooking apples down until they are concentrated and smooth. Despite its name, it contains no dairy butter.

Here, a long, gentle slow-cooker cook softens the apples and develops their flavour, while a final uncovered stage thickens the purée. Leaving the skins on keeps preparation simple; blending makes the finished spread smooth.

Nutrition and macros by portion

The nutrition label shows one serving as written: 425 calories, 1g protein, 111g carbs, 1g fat.

The sugars and apples provide most of the carbohydrates, while the recipe contains very little protein or fat. Serve a spoonful with plain yoghurt or alongside a meal with a source of protein to make a more balanced plate.

Choosing the apples

Apple variety: Use apples you enjoy eating, or combine sweet and tart varieties for a balanced flavour. The recipe does not specify a particular type.

Preparation: Chop the apples into small cubes and remove the cores, but leave the skins on. Lemon juice helps limit browning while you prepare the batch.

Sugar and spice

Two sugars: Brown sugar brings a deeper sweetness, while granulated sugar adds straightforward sweetness. Stir both through the apples before cooking so they are distributed throughout.

Whole spices: A cinnamon stick and cloves infuse the mixture and can be removed before blending. A tea filter bag makes the cloves easier to retrieve; ground spices are listed as alternatives.

The slow-cooker stage

Long cook: Cover the slow cooker and cook the apples on LOW for 10 hours. This is the hands-off stage that softens the fruit enough to blend.

Final cook: After blending, return the purée to the cooker for 2 more hours on LOW. This further reduces the mixture; use the time to prepare sterilised jars as directed in the recipe.

Blending and texture

Remove the whole spices before blending, then squeeze the vanilla pod and add its seeds back to the apples. An immersion blender can be used in the cooker, or blend the mixture in a high-speed blender until completely smooth.

If transferring hot purée to a blender, follow the appliance manufacturer's instructions for blending hot food. The recipe's stated finish is a smooth purée, followed by the additional two-hour cook.

Ways to serve it

Breakfast: Spread apple butter on toast or stir it into yoghurt for a warmly spiced fruit flavour.

Baking: Use it in fall bakes where a concentrated apple flavour suits the recipe. It can also be served as a sweet spread alongside a simple breakfast or snack.

Recipe notes & tips

• Keep the apple skins on to save peeling time; the apples are blended after cooking.
• Cut the apples into small, roughly even cubes so they are easier to stir and cook.
• Put whole cloves in a tea filter bag so they can be removed before blending.
• Remove the cinnamon stick and cloves before blending the apples.
• Squeeze the softened vanilla pod over the cooker to add its seeds to the purée.
• Use sterilised jars for transferring the finished apple butter.

Variations

• Ground cinnamon: Use 2 teaspoons instead of the cinnamon stick.
• Ground cloves: Use ¼ teaspoon instead of the whole cloves.
• Vanilla paste: Use 2 teaspoons in place of half a vanilla pod.
• Skip the salt: Leave out the optional pinch if you prefer.
• Adjust the sweetness: Reduce either sugar to suit your taste, bearing in mind that this changes the recipe.

Common mistakes to avoid

• Peeling the apples: It is not needed for this recipe; leave the skins on and blend the cooked apples.
• Leaving the cores in: Remove and discard the cores before chopping the apples.
• Forgetting the cloves: Put whole cloves in a filter bag so they can be removed before blending.
• Blending with whole spices inside: Take out the cinnamon stick and cloves first.
• Skipping the second cook: Return the purée to the slow cooker for 2 hours on LOW after blending.
• Storing in unsterilised jars: Transfer the finished apple butter into sterilised jars as instructed.

How to store

Store in the fridge for up to 3 weeks or freeze for up to 3 months. The recipe recommends sterilised jars; it does not provide a shelf-stable canning method.

Frequently asked questions