Description
This homemade Canning Apple Butter recipe transforms fresh, peeled, and chopped apples into a rich, spiced, and smooth spread perfect for preserving. Slowly cooked in a slow cooker and blended to a velvety texture, this apple butter combines a harmonious blend of sugars and warm spices, making it ideal for long-term storage and enjoying throughout the year.
Ingredients
Scale
Apple Butter Ingredients
- 6 lbs apples (Fuji, Gala, or Honeycrisp), peeled, cored, and chopped
- 2 cups granulated sugar
- 1 cup brown sugar, packed
- 1 tablespoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ¼ teaspoon salt
- 1 tablespoon vanilla extract
- ½ cup apple cider (optional for flavor depth)
Instructions
- Prepare the Apple Butter: Place the peeled, cored, and chopped apples into a large slow cooker. Add the granulated sugar, brown sugar, ground cinnamon, nutmeg, cloves, salt, and apple cider if using. Stir the ingredients together to combine thoroughly.
- Slow Cook the Apples: Cover the slow cooker and cook on low heat for 10 to 12 hours. Stir occasionally during the cooking process until the apples are very soft and have converted into a dark brown mixture.
- Blend the Apple Mixture: Use an immersion blender to puree the slow-cooked apple mixture until smooth. If the consistency is thinner than desired, continue cooking uncovered in the slow cooker for an additional 1 to 2 hours to thicken the apple butter.
- Add Vanilla Extract: Stir in the tablespoon of vanilla extract to the thickened apple butter for enhanced flavor.
- Sterilize Jars and Lids: Boil canning jars and lids in water for 10 minutes to sterilize them. Keep the jars warm and ready for filling throughout the process.
- Fill Jars: Ladle the hot apple butter into the sterilized jars, leaving a ¼ inch headspace at the top. Wipe the rims clean to ensure a proper seal, then apply the lids and screw on rings until fingertip-tight.
- Process in a Water Bath: Submerge the filled jars in a boiling water bath, making sure at least 1 inch of water covers the tops of the jars. Process for 10 minutes, adjusting time if you are at a high altitude.
- Cool and Store: Carefully remove the jars from the water bath and let them cool completely. Check that each jar has sealed correctly by pressing the lid center. Store sealed jars in a cool, dark place for up to one year.
Notes
- Use apple varieties such as Fuji, Gala, or Honeycrisp for a naturally sweet and flavorful apple butter.
- Apple cider is optional but adds additional depth and complexity to the flavor.
- For a thicker apple butter, extend the uncovered cooking time after blending.
- Ensure jars and lids are properly sterilized to prevent spoilage during storage.
- Adjust water bath processing times as needed if you are canning at high altitudes.
- Store the apple butter in a cool, dark location to maintain quality for up to one year.
