Apple picking is one of our favourite fall activities and Monkey Man always has a blast. His face lights up every time he yanks an apple off the tree; I imagine it must be very satisfying work for a young kid. Seeing the fruits of your labour in giant buckets on a fresh fall day.
Each year our bounty goes towards applesauce, pie filling and of course, apple butter. There is nothing like sweet and savory apple butter with some cheese and crackers in February when the weather is cold and dark. It’s like a punch of fall and a reminder that winter is only one of the seasons we experience here in southern Ontario. I also love using it to flavour plain yogurt, in oatmeal and on toast.
My slow cooker gets a big workout during apple season, especially for the apple butter. It’s such a simple recipe and there is no burning it! You just let it simmer away until it’s the consistency, colour and taste that you love.
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Homemade Apple Butter in the Slow Cooker
Cooking Time: 12 hours
Yield: 4 x 250ml Mason jars
We often double or triple this recipe in one go (did I mention we really like apple butter?). If you are using a 3 quart slow cooker, then you will be able to fit this entire recipe in it. To double or triple the batch you will need a 6 quart slow cooker.
- Mason jars
- Water bath canner (if you decide to can them)
- Jar Lifter
- Large mouthed funnel
- Apple peeler and corer
- If you don’t have one you’ll have to peel your apples the old fashioned way
- Tea towels
- Immersion blender (a regular blender or food processor should work too)
- 4 pounds of apples
- 1/4 cup of coconut sugar/brown sugar or maple syrup
- 1/4-1/3 of a cup of organic cane sugar or local raw honey
- I found 1/3 cup of sugar a little too sweet for me
- 1/2 tbsp cinnamon
- 1/8 tsp clove
- 1/8 tsp of nutmeg
- 1/8 tsp of salt
- Wash and peel your apples
- Core, peel and slice your apples into thin slices – the apple corer and peeler really does make this job very easy!
- Mix your sugars and spices into a bowl and stir using a fork until well blended
- Pour the mixture of your apples
- I set my slow cooker to high for about an hour before bed, then I switched it to low
- Set your timer for about 10 hours and if you aren’t doing it overnight stir occasionally
- After 10 hours use a spoon to break up the pieces
- Cook for additional 1-2 hours depending on how thick you want your butter
- Turn off your slow cooker and using your immersion blender, blend until smooth
- Scoop your butter into sterile jars
- Prep & sterilize your jars and lids for canning
- Fill your jars with apple butter (leaving 1/2 inch of space)
- Place the lids on the jar and tighten
- Put in your water bath canner ensuring you have at least an inch covering the lids
- If your jars are 250-500 ml in size
- below 6000 feet elevation – 10 minutes
- above 6000 feet elevation – 15 minutes
- If your jars are larger than 500 ml in size
- below 6000 feet elevation – 15 minutes
- above 6000 feet elevation – 20 minutes
I hope you enjoy this apple butter recipe as much as we do!
Happy apple picking,
P.S. Please pin for future reference and to share in the apple butter yumminess 😉