Homemade Crockpot Apple Butter

I made Homemade Apple Butter last Christmas and I’ve already had requests for more this year.  This is so easy and yummy, not to mention how it makes your house smell.

Here are the ingredients and instructions:

1 – 48 – 50 oz jar unsweetened apple sauce or cinnamon apple sauce
3 lbs granny smith apples (diced into chips)
4 cups sugar
1 cup apple juice or cider
2 tsp cinnamon
1 tsp cloves
1 tsp allspice

Peel and cut apples into small chips. Place all ingredients in the crock pot and stir. Cover and cook on low overnight (eight to ten hours). In the morning remove cover, stir and taste. Add more spices or sugar if desired. Remove the lid and change the temperature to high continue cooking for about 4 more hours, uncovered, until some of the liquid is gone and the apple butter has cooked down a bit. Rule of thumb a wooden spoon should be able to stand upright when you place it in the apple butter.Process half pints for 5 minutes and pints for 10 minutes. The time starts once the water comes to a boil.

I pulled out my Pampered Chef Apple peeler. I love that thing and don’t get a chance to use it very often. Below is what it looked like before I went to bed.

After this cooked in the crock pot overnight I notice I had a few chunks of apples that had not been cooked down. I spooned them out and put them into the blender to dice them up.

Sterilizing your jars and sealing:

Place a dishcloth in the bottom of a large pot and place jars inside.  The dishcloth acts as a buffer so the jars don’t come in direct contact with the pot.  Fill the pot with water so the jars are covered and bring to a boil.

After jars have boiled, remove them with tongs and hot pads and place them on a dishcloth.  They will be very hot so be careful.  Be sure to use place them on a dishcloth so the hot jars do not come in contact with the cold counter.

Do the same thing with the lids while you are placing your apple butter into the jars.  Once the lids are done, remove with tongs and place on top of the jar.  Screw on your bands snugly but don’t over tighten them. Your jars are going to be hot so pick them up with the tongs and place them carefully back into your pot, on top of the towel in the bottom.

Cover the jars with water, making sure they are completely covered.  When the water starts to boil, your jars have started to process.
Process half pint jars for 5 minutes and pint jars for 10 minutes.

Carefully remove hot jars  with tongs and place on a dishcloth on the counter.  Let them cool there overnight.  The next day, press down on lids to make sure they sealed correctly.  The lids should not pop up when pressed.

The kids enjoyed having some on biscuits in the mornings.  I think they liked knowing they helped with the apples.

This recipe yielded 9 – half pint jars. You really should give it a try.

What is your favorite thing to can?  I’d love to try more!

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