Ingredients
Scale
- 3 lb (1400g) apples
- ½ cup (100g) granulated sugar
- ½ cup (100g) packed brown sugar
- 1 tablespoon cinnamon
- 1 teaspoon vanilla
- ¼ teaspoon salt
Instructions
- Slice and core the apples; peeling is optional. Cut into small chunks for quicker cooking.
- Place the apple chunks into a 7qt slow cooker. Add both sugars and cinnamon, then toss to mix well.
- Cover the slow cooker and cook on high for 3-5 hours, stirring after 2 hours, until apples are translucent (about 4 hours in my cooker).
- Use a hand blender to puree the apples and liquid into a smooth sauce, or work in batches in a regular blender, ensuring the lid is cracked open to prevent pressure build-up.
- Once blended, return the mixture to the slow cooker and cook on high with the lid cracked for an additional 30 minutes to 1 hour, until it reaches your desired thickness.
- Stir in the salt and vanilla, let cool, and transfer to jars or freezer containers. If not canned, the apple butter will last for approximately 2 weeks in the refrigerator.
Notes
If you like a chunkier apple butter, blend less thoroughly.
Adjust sweetness to your preference by adding more or less sugar.
For longer storage, consider canning the apple butter.
- Prep Time: 20 minutes
- Cook Time: 240 minutes
- Category: Desserts
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 50
- Sugar: 10g
- Sodium: 1mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg