Apple Butter Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 5.5 lbs (2.5 kg) soft, sweet apples, Cored and chopped into small pieces, about ¼"
1 cup (200 g) brown sugar firmly packed
¾ cup (150 g) granulated sugar
1 Tablespoon ground cinnamon
¼ teaspoon salt
1 ½ teaspoons vanilla extract
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Directions: |
Directions:Crockpot Instructions
1. Place apples in the basin of large slow cooker
2. In a medium-sized bowl stir together sugar, brown sugar, cinnamon, and salt until well-combined.
3. Pour sugar mixture over apple pieces and stir until well combined.
4. Place lid on crockpot and cook on low heat for 10 hours.
5. Once 10 hours has elapsed, use an immersion blender to puree apples until smooth and no chunks remain (see note 2 if you do not have an immersion blender).
6. Add vanilla extract.
7. Turn crockpot on to low heat and cook another 2 hours uncovered, stirring occasionally.
Stove top Instructions
1. Place apple pieces in a large saucepan along with 1 cup water, and granulated sugar. Bring to a simmer over medium-high heat, then reduce the heat to medium-low. Cover and cook apples for 20 to 25 minutes or until apples begin to soften and fall apart.
2. Remove from heat. Blend until smooth.
3. Return puree to saucepan and set over medium-low heat. Add brown sugar to taste, along with spices and salt. Gently simmer, stirring regularly to avoid spattering, until apple butter is deep caramel in color and thick enough to hold its shape on a spoon. |
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Personal
Notes: |
Personal
Notes: Notes
1. Apples
I recommend using Golden Delicious, McIntosh, Fuji, or Gala. Don't use Granny Smith; they are too tart and firm for this recipe. Weigh your apples before coring and chopping.
2. Pureeing
If you do not have an immersion blender, pour the apples into a blender and puree until smooth, then return to crockpot. You may need to work in batches, depending on the size of your blender.
3. Storing
Store apple butter in an airtight container in the refrigerator for several weeks, freeze for up to several months, or can and store in a cool, dark place for up to a year.
4. Variations
This recipe also works well with pears! You can also substitute the cinnamon for pumpkin pie spice for a more complex flavor.
Nutrition
Serving: 0.25cup | Calories: 75kcal | Carbohydrates: 18g | Fat: 1g | Sodium: 36mg | Potassium: 23mg | Sugar: 17g | Calcium: 10mg | Iron: 0.2mg
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