2023 31 Days of MOO No. 11 Slow Cooker Apple Butter
No fuss, no mess (well just a little when you're prepping the apples), this apple butter is easy to make and with apples being in season right now, it's a great way to enjoy them now, and later on.
I like to use a mix of apples - Pink Lady for natural sweetness, Granny Smith for that little zing of tartness, and then whatever is cheap at the greengrocer, but really any apples work for this recipe.
Ingredients:
2kg apples
1 litre pure apple juice
Peel and core the apples, then roughly chop them.
Place some of the apples into the bowl of your food processor and process. Add a little of the apple juice and process to a puree. Pour into the bowl of your slow cooker. Repeat until all the apples and apple juice have been pureed. Mix really well in the slow cooker. Cook on HIGH 8 - 10 hours. The time will depend on your slow cooker and the apple puree. Stir and taste test occasionally, adding a little sugar if necessary. You can add a little cinnamon too - be careful not to over do it. I prefer to leave the apples as they are so they can be used for any recipe. After 8 - 10 hours, test and adjust the taste one more time, then continue to cook on HIGH until the apple butter is very thick. Spoon into hot, sterilised jars and seal.
Store in the fridge for up to two months.
Can be frozen.
For shelf stable apple butter, process half pint jars in a hot water bath for 10 minutes, pint jars for 20 minutes.
I like to use a mix of apples - Pink Lady for natural sweetness, Granny Smith for that little zing of tartness, and then whatever is cheap at the greengrocer, but really any apples work for this recipe.
Ingredients:
2kg apples
1 litre pure apple juice
Peel and core the apples, then roughly chop them.
Place some of the apples into the bowl of your food processor and process. Add a little of the apple juice and process to a puree. Pour into the bowl of your slow cooker. Repeat until all the apples and apple juice have been pureed. Mix really well in the slow cooker. Cook on HIGH 8 - 10 hours. The time will depend on your slow cooker and the apple puree. Stir and taste test occasionally, adding a little sugar if necessary. You can add a little cinnamon too - be careful not to over do it. I prefer to leave the apples as they are so they can be used for any recipe. After 8 - 10 hours, test and adjust the taste one more time, then continue to cook on HIGH until the apple butter is very thick. Spoon into hot, sterilised jars and seal.
Store in the fridge for up to two months.
Can be frozen.
For shelf stable apple butter, process half pint jars in a hot water bath for 10 minutes, pint jars for 20 minutes.