This spiced apple butter is made in a slow cooker, which means that it is almost entirely hands off. I like to make this in the autumn and squirrel it away for holiday gift bags.
Since I was very young, I’ve been something of a collector. I figured that if having one of something was good, then having three or four was even better. As a kid, this meant that I had more pens and pencils in my school bag than necessary and felt most comfortable when I had a back-up security blanket.
In my adulthood, this propensity towards duplication has most actively manifested itself in the kitchen. I have at least two dozen wooden spoons and spatulas (when just a handful would really do), three vintage waffle irons (because you never know when one might break) and five slow cookers.
There’s no really good defense for the wooden implements or the waffle irons, but I do have a rationale for the slow cookers. My slow cooker needs often vary and so having different shapes, sizes and eras to choose from give me options.
Dips go in the mini-cooker. When I make overnight oatmeal, the 2 1/2 quart pot is best. If I’m doing a batch of blueberry butter and want really low, slow heat, nothing works better than my vintage, 4 quart, harvest gold cooker. I also have kept a basic 6 quart cooker in the rotation for a while for stocks and soups, though I must confess, it has never been my favorite.
Then there’s slow cooker number five. It joined the line-up recently and rocketed to the top of my slow cooker hit parade. It’s the Hamilton Beach Set ‘n Forget model, with a lid that can be locked into a place and a thermometer probe that you can use to test internal temperatures without lifting the lid and releasing the heat. It allows you to set the cook time and temperature (when the time is up, it shifts to a keep warm setting).
This time of year, my slow cookers are in regular rotation for the production of apple and pear butters. I typically go with my vintage cooker, because I know that I can trust it not to burn (older slow cookers have lower set temperatures than the newer models). However, because of its capacity, it ends up yielding just a couple of pints. As you know, most of the time I like a small batch just a little more than the next girl. During the holiday season that changes and I appreciate the option of larger yields for gift giving.
I realize now that I’ve avoided the newer cookers and their higher temperatures because I’ve never worked with one that had an auto shut-off before. I tend to let my fruit butters cook overnight. That was too much time for my brute force, either-on-or-off cooker. But having the option to set it to cook for 5 or 6 hours and then shift to warm has changed everything. I know this technology has been around for a while (my mom had a slow cooker when I was little that did something along these lines), but I’d never before experienced it. I am in love.
My fruit butter yields are higher because the new Hamilton Beach machine has a larger capacity and I’m not running the risk of burning the butter because it shuts off when I ask. I am a happy canner.
Before we get to the apple butter recipe I’ve made three times in the last month in machine, I have to tell you one more reason why I really like it. It’s that “Stay or Go” feature. This slow cooker has a lid fitted with a silicone seal that can be locked into place. That makes it an able traveler, which is terrific for a regular potluck-attender like me.
I used it to transport and serve mashed potatoes on Thanksgiving (sadly, they were the worst mashed potatoes I’ve ever made; both lumpy and gummy at the same time. But the quality of the potatoes wasn’t the cooker’s fault) and it will be pressed into travel service again soon.
The formal recipe I’ve been using for this slow cooker apple butter is down below, but here’s the narrative version. You begin by filling your slow cooker to the top with sliced apples (I got about eight pounds into my cooker, but there’s some natural variation here). You add a little water (maybe 1/2 a cup) to help things along and then you let the cooker for for four to six hours on low, until you can mash the apples into sauce.
Then you puree the heck out of the applesauce, until the skins disappear. It works best in my Vitamix, but I’ve also achieved this same effect with an immersion blender and persistence. Then you return the puree to the slow cooker (it will only fill it 2/3 of the way up at this point) and cook on low for another six or so hours with the lid slightly askew for venting purposes, until the sauce has reduced into butter. Stir in sugar, spices, and lemon zest/juice for balance. That’s it! Making spiced apple butter is so easy and makes such good holiday presents!
Spiced Apple Butter
Ingredients
- 7-8 pounds apples any varieties you like
- 1/2 to 1 cup dark brown sugar
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground cloves
- 1 lemon, zested and juiced
Instructions
- Slice apples and heap them into a six quart slow cooker.
- Add 1/2 cup water and set to low.
- Cook until apples are tender and can be easily pressed into sauce. On low, this will take 4-6 hours. On high, it should only take 2-3 hours.
- Puree softened apples into a smooth puree (it shouldn’t be necessary to peel).
- Return to puree to slow cooker and cook on low for 6 hours with the lid set slightly ajar so that it can vent.
- Add 1/2 cup sugar, spices and lemon zest/juice. Taste and add more spices and sugar, if necessary.
- Funnel hot apple butter into prepared jars, leaving 1/2 inch headspace.
- Wipe rims, apply lids and rings and process in a boiling water bath canner for 15 minutes.
- When the time is up, turn off the heat and remove the lid. Let the jars rest in the cooling water for 5 minutes. When that time has elapsed, remove the jars and set them on a folded kitchen towel to cool. When the jars have cooled enough that you can comfortably handle them, check the seals. Sealed jars can be stored at room temperature for up to a year. Any unsealed jars should be refrigerated and used promptly.
Most recently, I used my slow cooker for mulled cider, and I can highly recommend it!
I love using our slow cooker for stews, chili, roasts, making chicken stock… It’s just such a wonderful tool to have in the kitchen.
I use my slow cooker for bean and veggie soups that can bubble away all day and be ready for the family meal at suppertime, mostly. And it definitely comes into play for apple and pear and peach sauces, too!
Pretty much every week in winter finds me making a black bean chili in the crock pot, but I probably get the best results with Smitten Kitchen’s brisket recipe. Delicious! Thanks for the wonderful giveaway…
I did apple butter for the first time this year, and loved it. One of my faves in the ‘pot is porkchops in a mushroom tomato sauce.
I’m a big fan of soups in a slow cooker – I’m not a big cauliflower fan, but I have a curried cauliflower soup recipe that I really like that goes in a slow cooker. Mine doesn’t have the automatic shutoff, however, and I agree that it’s a game-changer — I’d love to be able to set things in the morning and come home to warm soup!
Making chicken and turkey stock in my slow cooker was a revelation (I first learned it from you) and I’ll never go back to the stove. And after reading all the previous comments, I now have a whole bunch of new good ideas to try!
Oatmeal or black bean soup
Overnight oatmeal with apples / whatever fruit i can find is the BEST to wake up to! Thanks for the giveaway 🙂
Brisket and pulled pork. And I’ve been procrastinating about buying a new one…perfect timing!
Roasted Chicken!
I love making savory pork chops in the crockpot. They just fall right off the bone. Delicious.
Our slow cooker gets frequent use for soups and stews but I’ve been hesitant to try jam or fruit butter in it. I’ve bookmarked this recipe though, sounds delicious.
Oh, my! Our crocks are used for everything!! One is just for soap making, have made yogurt in them, butters of course, hot dog chili and all manner of soups and stews. The big one even does turkey breasts!
Have so far avoided buying the “fancy” kind with timers and such, but after this post will reconsider that position.
I do love to make apple butter in the slow cooker. But I also love a good pot roast with potatoes & carrots.
I LOVE to make pulled pork in my crock. There is just something so nice about having something simmering all day
Its great for roasts and soups of course.. but this time of year I love using it to make crockpot candy for gifts!
I love to make red beans and rice in the slow cooker. It’s the same recipe as my mom makes and I always feel homesick for Louisiana when I smell it cooking
I don’t think I’ve used a slow cooker since the first half of the 90s. They were just too bulky an appliance for something that couldn’t seal for travel to potlucks (the use I really wished they’d have) and caused background mental stress to use. Then Michael Ruhlman posted his chicken stock recipe, which is made in a dutch oven heated overnight in a 200F oven, and I started using that for slow cooker-type recipes. But I’ve felt guilty about how energy inefficient that must be.
Soups and stews! Pinto beans too:) I don’t have a slow cooker right now so this would be a nice gift. I’m dropping hints at the family members for a slow cooker but I don’t know if it’ll take!
I like to brown boneless country style ribs, throw them in the crockpot with barbecue sauce, bought or homemade and leave them for the day. Shred the meat…ummm, delicious!
I love using a slow cooker for New England Baked Beans!!
There are sooo many things I want to try because the cooker I’ve had was from the dorm years and is way to small. Ooo oh I am so excited!!!
BBQ pork
Currently I’m only using my slow cooker on weekends for soups and stews. I’m away from the house for about 10 hours and am a little afraid to keep things going that long I would love to be using my slow cooker more. This one would be a GREAT addition and I would LOVE to use it for fruit butters! Thank you for the opportunity!
Corned Beef and Cabbage at St. Patrick’s Day!
My favorite slow cooker use is usually red beans and rice.
I use my slow cooker for pear butter! When my pear tree was at its peak this season, I was peeling and cutting them up and putting them in the crock pot before bed every night for weeks. Then I would wake up in the morning to puree and spice the pear sauce before leaving for work. I would come home every day and can up that batch of pear butter before peeling and cutting up the next load of pears!
A bigger slow cooker like this one sure would make that job easier! Crossing my fingers!
Chili verde! Hands down.
I use mine for braised meats – but wow, I love the fruit butter idea. I’ve had several failures because I didn’t have the patience for the stovetop. This would be perfect!
I love to do soups and stews in my slow cooker, but I’m also a fan of using it for fruit butters.
I gave up on slow cookers after 1) a co-worker almost burned down her house with hers, and 2) mine decided low = high. I have missed having one, though, and even if I don’t win, I may splurge and get me one of these Set ‘n Forget models. I just happen to have some apples that need to become apple butter.
I usually use a crock pot for soup so I really need to try other recipes…….I saw a pecan pie in a crock pot recently!
pulled pork, oh so good!
I also am a “collector” of crockpots. I have four. My favorite recent use of one was for a Bourbon Peach Butter. Man, did my house smell good while that was cooking!
It’s a tie between your blueberry butter (yum in yogurt!) and ham roast.
I lvoe making chicken stock, and then chicken soup. It makes the whole house smell so nice and tastes so yummy!!!
I love making soup overnight. I wake up to the smell of many meals already made and they are so yummy.
we used to have a small slow cooker years ago, it was lovely to just throw everything in and be able to go out to work or whatever and come home to a yummy dinner with practically no work. it died a long time ago and now i keep finding all these recipes for slow cooker breads and slow cooker butters like this and i would love to try those too!
I use mine to make pulled pork
My favorite thing to make in my slow cooker is yogurt! I make it in half pint jars (using a water bath set-up in the slow cooker). The half pint size is a perfect serving size for me, easy to take to work and it is in a jar! I guess this combines two of my favorite things in the kitchen… a slow cooker and jars! It would be great to use a slow cooker that I could program, especially with my yogurt recipe.
I love making pulled beef in my slow cooked, just toss in a chuck roast, salt, pepper, and a cup or two of beef broth and let it go for six hours. Serve on crusty sub rolls or in a bowl with bread for dipping. Yummy! I can’t wait to try this recipe.
At least once a week, dinner has to be ready when we walk in the door. On those nights, it always comes from a slow cooker.
I don’t have one! I’m not quite sure how given all the other kitchen implements I own, but I certainly need one. I love apple butter so that would be first on my to-make list.
I don’t have a favorite; I’ve never used a slow cooker before… I’ve been making my apple butter in the over and am dying to find a more energy-friendly way!
I love to make soups and stews in my slow cooker. BUT … the first thing I ever canned (just this year) was apple butter and I used a slow cooker — it was (and still is) delicious!
Meat! An old hen, a pork shoulder, corned beef – all benefit from a night spent in the slow cooker. I add veggies the next day and we eat really well that night.
Especially in winter, I love to make soups and stews in the slow cooker. It’s wonderful to come home from a long day at work and have a delicious meal waiting.
Osso Bucco baby! 😉
I like to braise red cabbage with an apple, a bottle of balsamic vinegar, a pack of bacon and some brown sugar