Apple Butter In A Crock Pot Recipes

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EASY SLOW COOKER APPLE BUTTER



Easy Slow Cooker Apple Butter image

Yummy, easy apple butter makes a great gift!

Provided by Melissa Hendrix

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Fruit Butter Recipes

Time 14h10m

Yield 64

Number Of Ingredients 3

14 cups sliced apples
2 cups white sugar
2 ½ teaspoons apple pie spice

Steps:

  • Place apple slices in a slow cooker. Stir sugar and apple pie spice with the apples.
  • Cook on High for 4 hours; stir. Remove cover and continue cooking until the apples are very tender and most of the liquid has evaporated, 2 to 2 1/2 hours.
  • Scrape apple butter into a bowl; refrigerate 8 hours to overnight.
  • Blend apple butter with an immersion blender until smooth. Alternately, you can run the butter through a food mill or blend in a blender.

Nutrition Facts : Calories 36.9 calories, Carbohydrate 9.6 g, Fiber 0.6 g, Protein 0.1 g, Sodium 0.2 mg, Sugar 8.7 g

AWARD-WINNING CROCK POT APPLE BUTTER



Award-Winning Crock Pot Apple Butter image

I like this recipe for the taste and because it all fits into my 4 quart crock pot (packed). After the batch is done, I can them into jars for home use and gifts. To make it easier on myself, I use my spiral apple peeler/corer.

Provided by Pam-I-Am

Categories     Apple

Time 8h30m

Yield 3 pint jars

Number Of Ingredients 6

5 lbs apples, peeled and finely sliced
3 cups sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon salt

Steps:

  • Place apples in slow cooker in thirds, layering sugar between each layer.
  • Add rest of ingredients on top and pack them down as well as you can.
  • Cover and cook on high for 1 hour.
  • Reduce heat to low. Open and give it a stir. Keep covered and cook 8 hours or until thick and dark brown, stirring occasionally. (You can do this overnight and can in the morning).
  • Uncover and cook for the last hour on low.
  • If a smoother apple butter is desired, you may puree in blender or food mill.
  • Place in sterile jars with lids and process for 10 minutes in hot water bath or you can freeze.
  • Note: For more information on canning, you can go to the "Canning Forum" on recipezaar for instructions or to have questions answered.

Nutrition Facts : Calories 1332.9, Fat 1.9, SaturatedFat 0.4, Sodium 207.1, Carbohydrate 348.4, Fiber 26.6, Sugar 310.2, Protein 2.9

CROCK POT APPLE BUTTER



Crock Pot Apple Butter image

Make and share this Crock Pot Apple Butter recipe from Food.com.

Provided by Margo59

Categories     Apple

Time 13h25m

Yield 4 pints, 32 serving(s)

Number Of Ingredients 5

5 1/2 lbs apples, peeled and finely chopped (I use 3-4 different types of apples)
4 cups sugar
2 -3 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt

Steps:

  • Place apples in a large bowl.
  • Combine sugar, cinnamon, cloves and salt.
  • Pour over apples and mix well.
  • Place in crock pot, cover and cook on high for 1 hour.
  • Decrease heat to low; cover and cook on low for 9-11 hours or until thickened and dark brown.
  • Stir occasionally.
  • Uncover and cook on low for 1 hour longer.
  • If desired, whisk until smooth.
  • Spoon into freezer containers, leaving 1/2-inch head space.
  • Cover and freeze.

APPLE BUTTER FOR THE SLOW COOKER



Apple Butter for the Slow Cooker image

Slow cooker apple butter. Friends have told me it is THE BEST ever! We name ours 'Panther Butter' for our local high school football team!

Provided by Carrie Whitney Milburn

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Fruit Butter Recipes

Time 4h20m

Yield 112

Number Of Ingredients 6

12 apples - peeled, cored, and cut into small cubes
2 cups brown sugar
2 teaspoons ground cinnamon
½ teaspoon ground allspice
¼ teaspoon salt
¼ teaspoon ground cloves

Steps:

  • Combine apples, brown sugar, cinnamon, allspice, salt, and cloves in a slow cooker.
  • Cook on High until the apples are tender enough to easily mash with a fork, 4 to 6 hours.
  • Puree apple mixture with an immersion blender until smooth.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack apple butter into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 22.8 calories, Carbohydrate 5.9 g, Fiber 0.4 g, Sodium 6.5 mg, Sugar 5.3 g

CROCK POT APPLE BUTTER RECIPE



Crock Pot Apple Butter Recipe image

Provided by Food Network

Categories     condiment

Time 10h10m

Yield Serving Yield: 12 pint jars

Number Of Ingredients 7

2- 3 pounds (50 oz) jars unsweetened apple sauce
3 pounds granny smith apples
4 cups sugar
1 1/2 cups apple juice
2 teaspoons cinnamon
1 teaspoon cloves
1 teaspoon allspice

Steps:

  • 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). Remove cover, stir and taste. Add more spices or sugar if desired. Continue cooking for a few more hours, uncovered, until some of the liquid has evaporated and butter has cooked down a bit. Pour into jars and refrigerate. Serve over hot biscuits, toast, scones or eat it out of the jar.

OVERNIGHT APPLE BUTTER



Overnight Apple Butter image

Cook up a batch of the tastiest apple butter in no time by making it in a slow cooker with this recipe from Amy Traverso, author of "The Apple Lover's Cookbook." This recipe also includes instructions for canning apple butter.

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Fall Recipes     Apple Recipes

Yield Makes 6 pint jars or 12 1/2-pint jars

Number Of Ingredients 9

5 pounds (about 10 large) mixed apples, peeled, cored, and cut into medium-size pieces
1 3/4 cups granulated sugar
1 whole star anise pod
1/2 teaspoon ground cinnamon
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon ground ginger
2 cups fresh apple cider
1/4 cup fresh lemon juice

Steps:

  • Turn a slow cooker on high and add all ingredients. Cover and cook for 1 1/2 hours, stirring occasionally. Mixture should be bubbling vigorously. Reduce heat to low and cook for 1 hour more. Remove and discard star anise pod.
  • With the lid set slightly ajar, continue cooking until apple butter is dark brown and thick, 7 to 9 hours more. Stir well and pass through a food mill or strainer, if necessary to remove any lumps.
  • Place six clean 1-pint or twelve clean 1/2-pint jars right side up on a rack in a boiling-water canner. Fill canner and jars with hot water, about 1 inch above tops of jars. Bring jars to a boil over high heat; boil for 10 minutes. Using a jar lifter, remove and drain hot sterilized jars one at a time, reserving hot water for processing filled jars. Place jars on a wire rack set over a rimmed baking sheet.
  • In another large pot filled with water, bring to a boil over high heat and reduce to a simmer, then add clean lids and lid rings. Simmer lids for 10 minutes; do not boil, as this may cause problems in sealing jars. Drain lids and set aside.
  • Divide apple butter evenly among sterilized jars, leaving 1/4 inch of space at top of each jar. Using tongs, place lids on jars. Using your hands, place rings on jars and tighten (but do not overtighten). Reheat water in the canner until it reaches at least 180 degrees, within 10 minutes of filling the jars. Place filled jars into the canner, one at a time, using a jar lifter securely positioned below neck of jar. Keep jars upright at all times.
  • Add more boiling water, if needed, so that water covers jars by at least 1 inch. Increase heat to high and cover. Once water begins boiling, heat jars for 10 minutes. Turn off heat and gently transfer jars to a wire rack set over a rimmed baking sheet, taking care not to tilt jars and spacing each jar at least 1 inch apart. Avoid placing jars on a cold surface or near a cold draft.
  • Let jars sit undisturbed until fully cooled, 12 to 24 hours. Do not tighten ring bands on the lids or push down on the center of the flat metal lid until jars have cooled completely.
  • Once jars have cooled completely, test to make sure each jar is completely sealed: Press down on the middle of the lid with a finger. If lid springs up when finger is released, jar is unsealed. Store sealed jars in a cool place. If any of the jars are unsealed, store in refrigerator and use within several days.

APPLE BUTTER



Apple Butter image

Looking for a classic homemade condiment? Enjoy this slow cooked apple butter made with apple and spices.

Provided by By Betty Crocker Kitchens

Categories     Condiment

Time 2h30m

Yield 64

Number Of Ingredients 8

12 medium Granny Smith or other cooking apples, peeled and cut into fourths
1 1/2 cups packed brown sugar
1/2 cup apple juice
1 tablespoon ground cinnamon
1 tablespoon lemon juice
1 teaspoon ground allspice
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves

Steps:

  • Mix all ingredients in 5- to 6-quart slow cooker.
  • Cover and cook on low heat setting 8 to 10 hours or until apples are very tender.
  • Mash apples with potato masher or large fork.
  • Cook uncovered on low heat setting 1 to 2 hours, stirring occasionally, until mixture is very thick. Cool about 2 hours.
  • Spoon apple butter into container. Cover and store in refrigerator up to 3 weeks.

Nutrition Facts : Calories 30, Carbohydrate 9 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Tablespoon, Sodium 0 mg

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