Slow Cooker Apple Butter

Slow cooker apple butter is just apples cooked down with sugar and spices to make the most flavor packed spread for toast, pancakes, biscuits, and so much more.

Fall season is the perfect time to stock up your freezer for the year on apple butter. Apples are at their highest quality right now, so this will make for the tastiest apple butter.

You can use any kind of apples for this recipe, but it may not turn exactly like my recipe since I’ve only tested it with gala apples. Each kind of apple has different sweetness levels and moisture content. Galas are pretty sweet, so the recipe reflects that with the sugar that’s added. Same goes for the cooking time. If you have apples that have a high moisture content, you are going to need to cook them down longer, so you end up with the right consistency. There should only be about a 1/2 to 3/4 cups worth of liquid with the apples when you go to blend it. You don’t want to end up with a too runny consistency.

I like to use canning jars to store it. You can freeze the extra jars and then just keep one in the fridge for your daily use. Any glass jar will work though as long as it has straight sides.

This would be really good on Cinnamon Raisin Bread, Icebox Butter Rolls, and or White Bread.

Ingredients

• Gala Apples
• Brown Sugar
• Granulated Sugar
• Ground Cinnamon
• Ground Cloves
• Salt

Instructions

• Peel and core the apples. Slice into like size pieces.
• Put the apples in the slow cooker with both sugars, ground cinnamon, ground cloves, and the salt.
• Put the lid on the slow cooker and set it to low for 5 hours. Stir about every hour so the apples don’t stick to the bottom of the cooker and burn.
• Once those 5 hours has passed, carefully pour the hot apples and the liquid that was made during the cooking process into a blender or use an immersion blender. Blend until you have a smooth consistency. Should only take about a minute.
• Store in airtight containers in the refrigerator up to a week or freeze for up to a year.