CROCK POT APPLE BUTTER

Its been a good long while since I posted anything here but I've been asked often how I make my Crock-Pot Apple Butter so here it is. 

I had ZERO experience making apple butter so I just came up with my own after reading dozens of recipes online about 15 years ago.  Back then there were no recipes to do it in the Crock-Pot online so I just kind of winged it. It worked out perfectly.   

This recipe has won many Blue Ribbons in canning competitions at county & state fairs too.. (mine & others entries too)   Everyone loves it!! 

 Over time, I adapted it to make larger batches in an 18 quart roaster...  The times are basically the same and you just multiply everything by 3.  The roaster temperature is 200°-225°F. the equivalent to Low on a Crock-Pot. 

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Lets get started!!  

INGREDIENTS

  

• 25-30 pc. apples (about 8 lbs) (I use a mixture of varieties in mine)*
• 1 cup water (or apple juice, cider if desired)
• 4 cups brown sugar
• 4 tablespoons cinnamon

INSTRUCTIONS

 

• Makes Approx: 8-9 pints
• Using your favorite method, wash & slice apples, remove the cores and add your sliced apples & peels (if desired) to the Crock Pot to the very top of the lid. (Peels aren't necessary but I always add mine as long as they look good.) 
• Add 1 cup of water 
• Turn the Crock Pot on low, covered, and let cook untouched for 10-12 hours. I usually start this in the afternoon or evening so the next step is ready in the morning when I wake up.
• In the morning or after 10-12 hours, using an immersion blender, puree the apples until it is completely smooth if that is your preference. (its ours) 
• Add 4 cups brown sugar & 4 tablespoons of cinnamon to the puree using the immersion blender to blend them in well.  You can add less sugar if you desire.. make it yours. 
• Replace the lid on the puree but turn it slightly skewed about 1 inch so that steam will be able escape. 
• Continue to let it cook down on low for another 8-10 hours. You don't need to stir this but you certainly may occasionally if you wish.  It will be ready to can when its thick, and the spoon makes pool ridges are obvious as in the picture of the open jars above or the open roaster below.

To fill the jars:

• Using your canning funnel fill the jars using your ladle. Fill the jars to 1/4" head space.
• Using a wet paper towel wipe the rims of the jars.
• Add hot lids/ring and water bath 5 minutes for half-pints or pints, 10 minutes for quarts. Adjust per altitude. 
•  If you don't have brown sugar you can add 4 cups of white sugar and 5 T. of unsulfured molasses.
•  You can easily reduce the amount of sugar if it seems like too much to you..  I've seen recipes where it was double what I use so this seemed like a good amount to me.   Make it your own.
•  *  Use a combination of sweet & tart apples for the best flavors. 

That is it!!  Super Simple, Super Delicious!   Hope you try it & hope you enjoy it!!