Slow Cooker Crabapple Butter Recipes
SLOW COOKER CRABAPPLE BUTTER RECIPE
Here's a recipe for crabapple butter that can be made in the slow cooker. It tastes even better than regular apple butter.
Provided by Erin Huffstetler, myfrugalhome.com
Categories Fruit Butters
Time 4h2m
Number Of Ingredients 5
Steps:
- Place all the ingredients in a slow cooker. Stir to combine.
- Cook on high, with the lid off (stirring occasionally), for 4 hours, or until you reach your desired consistency. It should be thick, pasty and dark brown, when it's done.
- Refrigerate your crab apple butter for up to 3 weeks. Freeze it, or process it in a water bath canner for 20 minutes, to store it indefinitely.
Nutrition Facts : ServingSize 1 tablespoon, Calories 25 calories, Sugar 6.1 g, Sodium 0.4 mg, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 6.4 g, Fiber 0.2 g, Protein 0 g, Cholesterol 0 mg
APPLE BUTTER FOR THE SLOW COOKER
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
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
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CRABAPPLE RECIPE: SLOW COOKER APPLE BUTTER
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- Quarter and core the apples. (Peel if desired, but it's not necessary.)Alternatively: Skip coring, and use a food mill to remove the seeds before blending the apples (in step 3).
- Cook on high for about 2 hours, until the apples begin to break down. Use an immersion blender and blend the sauce.Alternatively: Ladle the apples into a regular blender or food processor, and then return it to the slow cooker.
- Continue to cook the sauce for another 5-6 hours on high, until the apple mixture is thickened and golden brown. (Total cook time will be 7-8 hours.)
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- Fill a large pot approximately 1/2 full of crab apples. Add four cups of water and boil. You may need to add more water as your apples cook so they don't burn.
- When the apples are cooked through and mushy, remove from heat and put them in a blender. Blend on medium low for 30 seconds, or until smooth.
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