Apple Butter for the Slow Cooker The Best Recipes

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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!"

Ingredients :

12 apples - peeled, cored, and cut into small cubes
2 cups brown sugar
2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon salt
1/4 teaspoon ground cloves

Instructions :

Prep : 10M	Cook : 112M	Ready in : 4H20M

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.

Notes :

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

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