📝 About This Recipe
This luxurious spread is the essence of autumn captured in a jar, achieved through a patient, slow-reduction process that caramelizes the natural sugars in the fruit. Unlike standard applesauce, this butter is cooked until it reaches a deep mahogany hue and a velvety, spreadable consistency that dances with warm aromatic spices. It is a quintessential American heritage preserve that transforms humble orchard fruits into a sophisticated, concentrated nectar perfect for gifting or elevating your morning toast.
🥗 Ingredients
The Fruit Base
- 3 pounds Fuji or Gala Apples (peeled, cored, and roughly chopped)
- 2 pounds Granny Smith Apples (peeled, cored, and roughly chopped for acidity)
- 1/2 cup Apple Cider (unfiltered and local if possible)
- 2 tablespoons Apple Cider Vinegar (to brighten the flavors)
Sweeteners and Spices
- 1 cup Granulated Sugar
- 1 cup Dark Brown Sugar (packed)
- 2 tablespoons Ground Cinnamon (high-quality Ceylon preferred)
- 1/2 teaspoon Ground Cloves
- 1/2 teaspoon Ground Allspice
- 1/4 teaspoon Ground Nutmeg (freshly grated)
- 1/2 teaspoon Kosher Salt (to balance the sweetness)
- 1 teaspoon Vanilla Bean Paste (added at the very end)
👨🍳 Instructions
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1
Prepare the apples by peeling, coring, and chopping them into 1-inch chunks. Using a mix of sweet and tart apples ensures a complex flavor profile.
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2
Place the apple chunks into a large 6-quart slow cooker. Pour the apple cider and apple cider vinegar over the fruit to provide the initial moisture needed for softening.
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3
In a small bowl, whisk together the granulated sugar, dark brown sugar, cinnamon, cloves, allspice, and nutmeg until well combined.
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4
Sprinkle the sugar and spice mixture over the apples in the slow cooker. Toss gently with a large spoon to ensure the fruit is evenly coated.
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5
Cover the slow cooker and set it to 'Low' heat. Cook for 10 hours. If possible, do this overnight so the aroma fills your home while you sleep.
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6
After 10 hours, the apples should be very dark brown and completely soft. Use an immersion blender directly in the slow cooker pot to puree the mixture until it is silky smooth.
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7
If you don't have an immersion blender, carefully transfer the hot mixture to a standard blender in batches, venting the lid to allow steam to escape.
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8
Once pureed, stir in the kosher salt and vanilla bean paste. Taste carefully (it will be very hot) and adjust spices if necessary.
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9
Continue cooking the uncovered puree on the 'Low' setting for another 1-2 hours. This 'uncovered' phase allows excess moisture to evaporate, thickening the butter to its final consistency.
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10
Test the thickness by placing a spoonful on a cold plate; if no liquid seeps out around the edges, the butter is ready.
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11
Ladle the hot apple butter into sterilized glass jars, leaving about 1/4 inch of headspace at the top.
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12
Allow the jars to cool completely at room temperature before sealing and storing in the refrigerator for up to 3 weeks, or freeze for up to 6 months.
💡 Chef's Tips
For the best texture, use a variety of apples; softer apples like McIntosh break down quickly while firmer ones like Granny Smith provide body. Do not skip the salt—it is essential for cutting through the sugar and highlighting the apple's natural acidity. If your apple butter looks grainy, pass it through a fine-mesh sieve after blending for a professional, glossy finish. To prevent the apple butter from splattering during the final reduction, place a wooden spoon across the top of the slow cooker and rest the lid on it to allow steam to escape while containing most of the bubbles. If you prefer a less sweet spread, you can reduce the white sugar by half, but keep the brown sugar for the deep molasses flavor.
🍽️ Serving Suggestions
Slather generously over warm, buttered sourdough toast or freshly baked buttermilk biscuits. Swirl into a bowl of hot oatmeal or Greek yogurt and top with toasted pecans for a cozy breakfast. Use it as a sophisticated accompaniment to a charcuterie board, pairing beautifully with sharp cheddar or creamy brie. Glaze a roasted pork loin or pan-seared pork chops during the last 5 minutes of cooking for a savory-sweet finish. Warm slightly and drizzle over vanilla bean ice cream or a slice of warm pound cake for an effortless dessert.