Ripe apples signal the arrival or cooler weather and when combined with the spicy scents of clove and cinnamon, remind us that the holidays will soon be here. Nothing epitomizes the fragrance of autumn more than the sweet spicy aroma of simmering apple butter wafting through the air. Making thick and spicy apple butter can be a long a tedious process on the stove because it needs to cook slowly and for a long time to achieve its richness. All that time and goodness is quickly spoiled when the butter becomes scorched. Our crock pot apple butter practically makes itself with little to no risk of scorching. Plan a day for apple-butter-making because it requires 12 hours from start to finished and processed jars!
Useful Tools
Ball Regular Mouth 16-Ounces Mason Jar with Lids and Bands (12-Units)
Ball Regular Mouth Canning Jar 8 oz. 12 pk
Granite Ware Enamel on Steel Water Bath Canner
Norpro Canning Essentials Boxed Set, 6 Piece Set
Cook Time
Ingredients
- 70 oz. gala apples, about 4-1/3 pounds
- 1-1/2 cups apple cider
- 1/2 orange
- 1/2 lemon
- 2 tsp cinnamon
- 3/4 tsp allspice
- 1/4 tsp ground cloves
- 1/8 tsp nutmeg
Method
- Thoroughly wash and inspect apples. Core, quarter and half quarters and place in the crock pot. Fill until heaping and the lid just closes. A 5-quart crock pot will hold about 4-1/3 lbs. of apples.
- Pour the apple cider over apples. Cover and cook on high for approximately 3 hours. Stir every hour or so with a wooden spoon until the apples become extremely soft and are easily smashed by the spoon.
- Press the hot apples through a sieve with a rubber scraper or a food mill to puree and remove skins. While a food mill is convenient, a better result will come from the elbow grease of the sieve and scrapper. Return the applesauce-like mixture to the crock pot and discard the skins.
- In a small bowl, grate some peel of the lemon and orange and ream some juice (a tablespoon or less) from each through a strainer and add to the crockpot. Add the spices and sugar. Stir well, cover and cook on high for 3 more hours. Remove lid, stir well, and continue to cook, stirring occasionally, until thick and dark, about 4 hours. The apple butter is done when a small dollop spooned onto a plate does not produce a large puddle of liquid around the butter.
- Follow your Mason jar manufacturer’s instructions for canning fruit preserves and jellies. Spoon the hot mixture into hot sterilized half-pint mason jars, leaving 1/4″ headroom, and process in a boiling water bath for 10 minutes or as your jars or canner recommend.
- Remove the jars and allow them to rest on a cooling rack for 24 hours. Remove the bands and check the seal of each jar by gently trying to remove the lids. They should be tightly sealed and not budge. Any unsealed jars can be kept in the refrigerator and used within a few weeks. Properly sealed jars can be kept in a cool dark place for a year or longer, but they won’t be around that long! The butter does become darker and richer as it ages.
Tip
The type of apple you use will change the flavor and texture of the apple butter. Gala apples are ideal in texture, sweetness and acidity. Try experimenting with your favorite apple. If using very sweet apples, you may want to reduce the sugar. Likewise, if using a very tart apple, you may need to increase the sugar.
