After seeing all the vendors selling apple butter, I came home and had to start chopping up the apples that I brought back from my parents’ place last weekend. I stuffed my slow cooker beyond full with a little over 6 pounds of apples, sprinkled a ton of spices and sugars over the top and left it go for the next 12 hours.
Saturday was one of those days that reminds you that summer is slowly slipping away, giving way to the crisp, cool air of autumn. I spent an amazing day with a great friend at the Apple Festival in Wilksboro, NC. Walking around I saw amazing crafts and all sorts of local vendors selling apple everything.
Slow Cooker Apple Butter
Makes: 7 pints
6 pounds cleaned apples
1 cup granulated sugar
1 cup light brown sugar, lightly packed
1 tablespoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 tablespoon pure vanilla extract
Place the apples in a slow cooker. In a medium bowl, combine sugars, cinnamon, nutmeg cloves and salt. Pour the mixture over the apples and mix well.
Cook in slow cooker on low for about 10-12 hours, stirring occasionally, until the mixture is thickened and dark brown.
Uncover, stir in vanilla and continue cooking uncovered on high for about 2 hours, until most of the liquid is evaporated.
Use an immersion blender to puree the apple butter until smooth.
Spoon the mixture into sterile containers, cover and refrigerate for up to two weeks or freeze. Or process in a water bath canner for 10 minutes.