Garden Recipe: Crockpot Apple Butter
Apple butter is one of those foods that is ideal for the beginner cook. The recipe is easy, and it impresses people. “Should we put some of my homemade apple butter on our grilled cheese? It’s just a little preserve I whipped up this weekend”. Fancy right? Impressing people isn’t the point of cooking…but it feels good to get some accolades at the beginning.
Fruit butter doesn’t actually contain butter, it’s just a pureed soft spread. Calling this a recipe is a bit of a stretch, it’s more of an idea with some guidance included. Feel free to get creative with the ingredients, and how you use the apple butter once it’s done.
Ingredients
2 lbs+ of Apples - I like crisp, tart apples, but don’t be afraid to try this recipe with the apples you have access to. I’ve made apple butter with apples that were unripe and had fallen to the ground. It’s that versatile.
1/4 c. Brown sugar - the amount is going to be dependant on the type of apple you are using and your palette. Start with 1/4 cup, it’s easy to add more sugar later.
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg (optional)
1/8 teaspoon ground cloves (optional)
Directions
Wash your apples well. Remove the stems, apple core, seeds, and any hard bits from the middle, and slice. They don’t have to be peeled unless your apples have wax on the skins.
Put your apples, sugar & spices in a crockpot. Mix it up. Turn the crockpot on low for 4 hours.
Take the contents of the crockpot and put it into a blender, you can do this in batches if you are making a bigger batch of apple butter. Put a towel over the lid of the blender (this stuff is hot, you don’t want it spraying on you), and then blend until smooth.
Put the blended apple butter back in the crockpot. Now have a taste. Does it need more sugar? Perhaps some more cinnamon? Maybe a little more clove would be nice (go easy on clove, just add a small bit at a time).
Cook for another 3-4 hours on low stirring every so often (say every 30 - 60 minutes). It will reduce and get a bit thicker. Don’t expect the consistency to be like jam, it’s more of a soft spread.
Scoop it into a mason jar(s), and store in the fridge for up to 3 weeks, or the freezer for up to 6 months. Be sure to leave a bit of room between the lid and the butter if you plan on freezing.
A Few Notes
Scale this recipe up - You can never have too much apple butter. Keep the ratio of ingredients about the same, and you’re good to go.
Try apple butter on pancakes ( especially pumpkin pancakes), pork chops, toast, muffins, grilled cheese sandwiches, or served with a nice sharp cheese on a cheeseboard.
Local food tip: Apple butter would also be delicious with some of the pancake mixes from Alberta based Lanny Rae Gourmet. Rum and Eggnog, Pumpkin Pie, and Gingerbread would be my top picks.
Lots of recipes suggest using lemon juice. I’ve never felt the need, but if you want a more tart butter, feel free to throw in some at 1/4 teaspoon increments and see how it tastes.
Don’t try canning this recipe, it hasn’t been tested to ensure its safety. Besides, putting it in the freezer is way easier.
