Slow Cooker Apple Butter No Peeling Recipes

SLOW COOKER APPLE BUTTER {NO SUGAR ADDED}

Steps:

• Core and roughly chop the apples. (You can leave the peel on.)
• Place apples in slow cooker and add spices and water.
• Cover and cook on low for 9-10 hours.
• Use an immersion blender - or transfer apple mixture to a blender - and blend until smooth.
• Reset slow cooker to high and continue cooking for two more hours. Leave the lid partially open to allow some moisture to escape (this helps thicken the mixture). Stir every 30-45 minutes to ensure the apple butter doesn't burn on the bottom of the slow cooker.
• Let cool and store apple butter in the refrigerator.

SLOW COOKER APPLE BUTTER (NO PEELING!)

Steps:

• Place the cubed apple in a large slow cooker and put the rest of the ingredients right on top of the apples.
• Cover and cook on high for 4 hours, no mixing required at this time.
• After 4 hours, remove the lid and mash the apples a bit before carefully transferring into a large blender. Blend the mixture until completely smooth.
• Add the mixture back into the slow cooker with the cover slightly ajar and cook on high for another 4-5 hours until thick, mixing every 30 minutes or so.
• Allow it to cool a bit before storing in glass jars and refrigerating for 3-4 weeks.

APPLE BUTTER FOR THE SLOW COOKER

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.