I had no idea how easy it would be to make Slow Cooker Apple Butter! Yes there is a bit of peeling and chopping, but with the slow cooker there is no watching and stirring involved. I love making this type of recipe, where I get to keep some for my family and there is plenty to share with friends, or tuck some away in the freezer. Note, this is not a canning recipe, I am no canning expert, so I freeze any I plan not to use in the next week.
In my last post I mentioned that the weather here in Oregon has been a scorcher! Not this week, we’ve had fall-like weather, and this recipe fit well with the clouds and rain sprinkles. I started this Apple Butter at 7:00 a.m. and it was ready to be blended up at 5:00 p.m.
I am excited to officially announce that I have put in my notice at the post office. Starting August 8th, I won’t delivering mail anymore. It was a tough decision after 10 years of delivering mail, it is time for me to move on. I will be most sad about leaving my co-workers, but I will keep in touch with them forever. What is next for me? I’ve decided to give up my insurance, pension and job security at the post office and start my dream job of writing more cookbooks and working on my blog full-time. I am surprisingly feeling very optimistic about this change, and I am very excited to bring you recipes more often.
- 5 lbs. apples (I used a 5 lb. bag of Gala apples) peeled, cored and cut into ½ inch chunks
- 1 cup brown sugar
- 1 Tbsp. cinnamon
- ½ tsp. nutmeg
- 1 pinch ground cloves
- 2 dashes salt
- Add the peeled, cored and cut apples into a 6-quart slow cooker. Add the brown sugar (make sure to break up any hard clumps with your fingers). Add the cinnamon, nutmeg, cloves, and salt.
- Cover and cook on LOW for 10 hours.
- After the apples have cooked, place them and any liquid that the apples made into a blender, cover with lid, and a towel on top of that (to prevent burns, in case the lid flies off). Hold the lid on while the blender is on. Pulse for about a minute, until very smooth.
- At this point if your apple butter isn't as thick as desired, pour it back into the slow cooker. Turn the slow cooker back to LOW, and leave the lid off. Stir every 15 minutes. Mine took about 45 more minutes to thicken to perfection.
- Put into containers and refrigerate. I personally will store in the fridge for no longer than a week, or in the freezer for a few months.