Apple Butter for the Slow Cooker

Recipe View In a 6-quart or larger slow cooker, combine the diced apples, brown sugar, cinnamon, allspice, salt, and cloves. (5 minutes)

Recipe View Cook on High heat for 4 to 6 hours, or on Low heat for 8 to 10 hours, until the apples are very tender and easily mashed with a fork.

Recipe View Once the apples are cooked, use an immersion blender to puree the mixture until smooth. Alternatively, carefully transfer the mixture to a regular blender in batches and blend until smooth. Return the pureed mixture to the slow cooker if using a regular blender.

Recipe View Continue to cook the apple butter, uncovered, on Low heat for an additional 1 to 2 hours, or until it has reached your desired thickness. Stir occasionally to prevent sticking. (1-2 hours)

Recipe View While the apple butter is simmering, prepare your canning jars. Sterilize the jars and lids in boiling water for at least 5 minutes.

Recipe View Carefully pack the hot apple butter into the hot, sterilized jars, leaving 1/4-inch headspace at the top. Remove any air bubbles by running a clean knife or spatula around the inside of the jars. Wipe the rims of the jars with a clean, damp paper towel.

Recipe View Place the lids on the jars and screw on the bands until fingertip-tight.

Recipe View Process the jars in a boiling water bath for 10 minutes. To do this, place a rack in the bottom of a large stockpot and fill halfway with water. Bring the water to a boil, then carefully lower the jars into the pot using a jar lifter, ensuring they are not touching each other. Add more boiling water if needed to cover the jars by at least 1 inch. Bring the water back to a rolling boil, cover the pot, and process for 10 minutes.

Recipe View Turn off the heat and let the jars sit in the hot water for 5 minutes before removing them. Carefully remove the jars from the pot and place them on a towel-lined surface to cool completely. (5 minutes)

Recipe View As the jars cool, you should hear a popping sound as they seal. After the jars have cooled completely, check the seals by pressing down on the center of each lid. If the lid doesn't flex, the jar is sealed. If the lid flexes, the jar is not sealed and should be refrigerated and used within a few weeks.

Recipe View Store sealed jars of apple butter in a cool, dark place for up to 1 year. Refrigerate after opening.