All Day Apple Butter – a delicious recipe with apples, white sugar, ground cinnamon, ground cloves, salt, nutmeg. Easy to follow and perfect for any occasion.
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1.
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Place the apples in a slow cooker.
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In a medium bowl, mix the sugar, cinnamon, cloves and salt.
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Pour the mixture over the apples in the slow cooker and mix well.
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2.
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Cover and cook on high 1 hour.
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3.
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Reduce heat to low and cook 9 to 11 hours, stirring occasionally, until the mixture is thickened and dark brown.
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4.
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Uncover and continue cooking on low 1 hour.
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Stir with a whisk, if desired, to increase smoothness.
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5.
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Spoon the mixture into sterile containers, cover and refrigerate or freeze.
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Note: I have at times replace the sugar with ~ 3/4 Celsius honey.
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It's better for you and tastes great.
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My Note: I used Golden Delicious apples, and put them through the food processor VERY FINE before I started.
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This way I didn't have any lumps, and didn't have to mess with hot butter later on.
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We like really spicy apple butter, so I increased the spices a little, but then added 1/2 teaspoons ground allspice.
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I also only used about 2 cups sugar.
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Put it on before I went to bed, and then in the morning took the lid off and let it cook another few hours where I could watch it to get the consistancy I wanted.
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(I checked it by putting a spoonful on a saucer and looking after it got cold to see if there was any water separation.
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).
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UPDATE: We found that the cooking time once the lid was removed needed to be longer.
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I made one batch leaving the lid off for the suggested one hour and the butter was more like apple sauce.
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I found some suggestions from an extension service.
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They said To test for doneness, remove a spoonful and hold it away from steam for 2 minutes.
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It is done if the butter remains mounded on the spoon.
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Another way to determine when the butter is cooked adequately is to spoon a small quantity onto a plate.
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When a rim of liquid does not separate around the edge of the butter, it is ready for canning.
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Also in my first batch I reduced the amount of sugar as some suggested.
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I think this was a mistake too.
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The second batch was much better using the entire 4 cups.
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UPDATE: I had no idea it was so easy to make apple butter.
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I had a lot of apples on my trees this year.
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I love this recipe but I did try a couple of variations.
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I used just over one cup of sugar.
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I liked it better a bit tart.
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I cut the apples into chunks instead of small pieces and then put them in the crock-pot on high; I would add more apples as they cooked down so my crock-pot was full.
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I let them cook, covered on high overnight.
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After they got soft I removed the lid and let them cook down while I was at work (about 6 hours).
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Since they were in chunks the thinner liquid made them not stick and burn like a thick liquid would have.
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They reduced down to between 2/3 to 1/2 of a crock-pot.
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When I got home I took my immersion blender and blended them up and the thickness was just about perfect.
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I tried the saucer test for doneness.
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I put them in my sterilized jars and put them in a hot water bath for 30 minutes.
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Now I have my Christmas presents ready to go, cheap, fabulous and homemade!
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It just doesnt get any easier.
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I made this with pears also and it was good but not quite as good as the apple.
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I also tried one batch with unpeeled apples and there is a huge difference.
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Take the time to peel the apples.
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I ended up making about five batches and each batch made about 9 half pints.
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Like other users here, we think this is a bit too sweet -- ok, a lot too sweet.
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I use nice, tart Fuji apples and about a cup of sugar.
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Also, I find that I have to cook this down on the stove after it comes out of the crock if I want that nice, thick buttery texture, but it's worth it to start it in the crock because it gives it a sort of caramel aftertaste that's hard to get on the stove.
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Remember: you can burn fruit butter, but you can't overcook it!
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The longer you cook this stuff, the better it will be: if you get tired of it one night, put it in the fridge and cook it some more the next night!
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My very best batch ever was cooked over three nights and canned the third.
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I did not cut the sugar, I added 2 more pounds of apples instead.
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I canned mine in a hot water bath, so I didn't have to put them in the freezer.
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I saw on another site that said Jonathan, Golden Delicious, and Macintosh apples were good choices for apple butter.
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10/14/1991 Ok, I've made 14 batches of this now.
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This is literally the best recipe I have ever tried.
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Using 1 cup of brown sugar for one of the cups of white sugar makes it much richer.
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I have never had a problem with just whisking it to smoothness at the end (and I've used red delicious).
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Also if you want a lot of apple butter for gifts or self.
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Call your local orchard and ask about 2nds or windfall apples that you pick off the ground.
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I purchased 2 bushels for $10 (88 pounds of apples).
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Hence the 4 batches.
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Let me tell you this is better than slaving over a stove ALL day!
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TASTES SO GOOD!
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Mom and I have used this old test also to check for the right consistency.
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The method I prefer is to stand a wooden spoon straight up in the middle of my apple better.
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Let go and if it remains straight up, your butter is done.
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A few helpful hints for those that are making apple butter for the first time.
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1.
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Look at your choice of apples before peeling.
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Some apples are tart, sweet, crisp, soft... some are ideal for baking and others for eating.
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The sweeter the apple the less sugar you will want to put in your butter.
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So make sure and taste your apple before you put your sugar and spices and everything nice in the pot.
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2.
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Peel, then use your kitchen gadget to core and slice at once.
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No need to finely chop it will cook down then you can use a stick blender if you need.
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3.
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I use a cheap slow cooker and I have found that it takes longer for my butter to thicken up after the hour uncovered.
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I cook mine uncovered on high for an hour, and then move to low for another hour or so.
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Stir that bad boy and you can visually see when that butter is ready even before doing the test 4.
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Do the Test, put your saucer in the freezer an hour or so before your butter is ready.
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After taking the cold saucer out, put a small teaspoon of the butter on the plate.
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If your butter is runny, then keep cooking, you are not ready to jar it up.
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Once it mounds up and trust me you will know what I mean when you see it, then you can jar that yummy goodness up :D 5.
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And last but not least, PLEASE, taste your butter as it is cooking.
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Before you thicken it up you can add a lil of this and that to make it just perfect for YOUR tastebuds.
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 5 12 lbs apples (peeled, cored and finely chopped), 4 cups white sugar, 2 teaspoons ground cinnamon, ¼ teaspoon ground cloves, and more.
Yes, All Day Apple Butter falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.