Apple Butter


Apple Butter

Apple Butter

Apple butter your way, using the apples you like. Sweeten and use spices in the amounts you like. Make it yours.


  • 8 apples (I used Gala, Mcintosh, Paula Reds, and Granny Smith)
  • 1/2 cup raw cane sugar
  • 1/2 cup brown sugar (light or dark)
  • 1 1/2 tablespoons ground cinnamon
  • 1/4 teaspoon freshly ground nutmeg
  • 1/4 teaspoon freshly ground cloves
  • 2 tablespoons bottled lemon juice


  1. Wash and core the apples. Dice and place in slow cooker.
  2. Cook on high for 2-3 hours, or until tender. (Use only as a guide. Not all slow cookers heat the same.)
  3. When soft, carefully blend to desired consistency using a blender (immersion blender works well, too)
  4. Return to slow cooker, and stir in the sugars and spices.
  5. Cook on low for another 4 hours (again, an estimate), stirring occasionally. Prop the lid open for the last 2 hours so it will thicken.
  6. Apple butter is done when it mounds on a spoon, or if when some is put on a plate, liquid doesn't run out.
  7. Stir in lemon juice.
  8. Store in an airtight container in the refrigerator or freezer.
  9. To can:
  10. Sterilize jars and prepare a waterbath canner. (I got 2 half-pint and 1 quarter-pint jars).
  11. Put hot apple butter into the jars, leaving 1 quarter-inch headspace. Process the time required for your altitude.

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