Slow Cooker Apple Butter Recipe with Cinnamon

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This apple butter recipe turns a slow cooker full of fall apples into a deep amber spread that mounds on a spoon, and it needs almost no attention while it cooks. I cook the apples on low until they collapse, blend them smooth, then leave the lid off so the extra water cooks away instead of staying in the pot. The last hour is the one that matters, because apple butter goes from loose puree to spreadable in that final stretch, and a batch pulled too early stays thin.

Ingredients

• 5½ pounds (about 12 to 14 medium) tart-sweet apples like Granny Smith, Honeycrisp, or a mix, peeled, cored, and cut into 1-inch chunks
• ½ cup (120 ml) apple cider or water
• ½ cup (100 g) granulated sugar
• ¼ cup (50 g) packed light brown sugar
• 1 tablespoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ¼ teaspoon fine sea salt
• 2 tablespoons fresh lemon juice

Instructions

1. Prep the apples: Peel, core, and cut the apples into 1-inch chunks, then pile them straight into a 6-quart slow cooker. Keeping the pieces small helps them collapse evenly, and a mix of tart and sweet varieties gives the finished spread more depth than one kind alone.
2. Add everything but the lemon: Add the cider, granulated sugar, brown sugar, cinnamon, nutmeg, cloves, and salt, then stir so the spices coat the apples. Hold the lemon juice back for the end, because its brightness comes through sharper when it goes in after the long cook.
3. Cook on low until collapsed: Cover and cook on low for 5 to 6 hours, until the apples fall apart when you press one against the side of the pot with a spoon. The timing moves with apple size and your slow cooker, so judge by texture rather than the clock.
4. Blend it smooth: Turn off the heat and blend the apples right in the pot with an immersion blender until no lumps remain, or cool the mixture a little and work in batches in a stand blender. Take the lid off after this step and leave it off.
5. Reduce to a spread: Set the slow cooker to high and cook uncovered for 1 to 1½ hours, stirring every 20 minutes, until a spoon dragged across the bottom leaves a trail that holds for a second. This is the step that turns apple puree into apple butter, so don’t rush it.
6. Brighten and jar: Stir in the lemon juice, then taste and add a little more salt or sugar if the batch needs it. Cool to room temperature and spoon it into clean jars.

Flavor Twists and Serving Ideas

• Spread it warm on a slice of cornbread so it melts into the crumb, or spoon it over biscuits and toast.
• Brush a spoonful over maple glazed pork chops in the last minute of cooking for a sweet-savory glaze.
• Swap the cider or water for more apple cider, or add a split vanilla bean and a splash of bourbon off the heat for a deeper flavor.
• Cut the sugar to 1/4 cup, or use all brown sugar, when your apples are very sweet, and taste before you jar the batch.
• Swirl it into yogurt or oatmeal, or use it as a filling for hand pies instead of a plain jam.
• It also sits well next to apple cider donuts and apple crisp on a fall table.

If Your Apple Butter Stays Thin

• The most common cause is pulling it early. Leave the lid off and keep cooking on high, because the puree thickens as water evaporates and it can take a full extra hour.
• A lid that’s still on traps steam, and that condensation drips back in and keeps the batch loose. Cook the final stretch uncovered so the steam can escape.
• Too much added liquid at the start is hard to undo. Begin with 1/2 cup cider, then add more only if the apples look dry.
• Watery apples make a watery batch. A mix that leans on firm, tart apples like Granny Smith sets up better than all soft, sweet ones.
• If it never firms up, use it as a pourable topping for pancakes, waffles, or ice cream instead of tossing the batch.

Storage

Keep apple butter in a clean jar or an airtight container in the refrigerator for up to 2 weeks, or freeze it in small portions for up to 3 months so you can thaw just what you need. Because apple butter is a low-acid preserve, only water-bath can it with a tested recipe and the correct processing time.

FAQ

Is apple butter the same as applesauce?

They aren’t the same, because apple butter starts as applesauce and then cooks down much longer with sugar and spices until the water cooks off. Applesauce stays loose and lightly sweet, while apple butter turns thick, concentrated, and deep amber.

How long does homemade apple butter last?

About 2 weeks in the refrigerator in a clean airtight jar. For longer storage, freeze it in small containers for up to 3 months, or water-bath can it with a tested recipe and the correct processing time.

Do you have to peel the apples for apple butter?

You can leave the peels on if you plan to blend the batch smooth or run it through a food mill afterward. Peeling first gives a silkier texture, and it’s the safer choice if you’re working with older, tougher-skinned apples.

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