Overnight Crockpot Apple Butter

Yield

8-10

Author

The Appalachian Tale Jimmy Proffitt

Prep time

20 Min

Cook time

6 Hour

Inactive time

5 Hour

Total time

11 H & 20 M

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Overnight Crockpot Apple Butter

This is an easy apple butter to make. You just need to invest some time for them to cook down, which can be on high for several hours or at a lower temperature overnight and finished the next morning.

Ingredients

• 5 lbs gala apples - peeled, cored, and diced
• 1 cup brown sugar
• 2 cups white sugar
• 1/4 cup honey
• 1/2 tsp cardamom
• 2 tsps cinnamon
• 1/4 tsp nutmeg
• 1/2 tsp cloves
• 1 tsp vanilla

Instructions

1. Combine all the ingredients in a large crockpot. Cook on high for 1 hour, then reduce it to low and cook overnight for 6-8 hours. Or, you can leave it on high and cook for 5-6 hours if you have time to finish them that day. Stir occasionally as they cook. Once the apples have cooked down, and have thickened a bit, you can puree with a hand mixer or in a blender in batches, being very careful with the hot butter.
2. Jar in sterile jars and process in a water bath for 10 minutes.
3. Makes 8-10 half-pints
4. Nutritional info below is for a half-pint jar. I usually spread about a teaspoon or two on my biscuit or toast.

Notes:

I will also see what apples are on sale or in the bruise bin at the grocery store and use them. They are much cheaper and you just cut away the bruises as needed. A variety of apples can give your butter a little bit different taste with each batch sometimes. Adjust the amount needed to equal about 5 pounds. Some apples contain more liquid than others, so cooking time may need to be adjusted. Just cook until the apples are beginning to break down and it has thickened sufficiently. 

I have also left the peel on with apples that have a more tender skin. You want to be sure and clean them well. When you puree it, the peels will just process with the apple. Some bits may remain, which I don’t mind, but some people do. If you don’t use the peels, you can boil them along with the cores and save that juice to make apple jelly later. It is a great source of natural pectin. Cook them down well and strain the liquid. I freeze it until I need it.

Nutrition Facts

Calories

478.21

Fat (grams)

0.40

Sat. Fat (grams)

0.03

Carbs (grams)

120.67

Fiber (grams)

6.98

Net carbs

113.69

Sugar (grams)

110.22

Protein (grams)

0.82

Sodium (milligrams)

10.66

Cholesterol (grams)

0.00

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