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.
Right now I’m so happy to have read your blog posting about using a slow cooker for making fruit butters, each time I read your posts I am learning something new. In the past I’ve used my old slow cooker for making braised meat based stews, etc., but now I’ll be happy to try out your spiced apple butter recipe in the slow cooker. Thanks for the extra special Hamilton Slow Cooker giveaway.
Apple butter is something that I have always wanted to try. I never thought of using a crockpot.
My favorite slow cooker use is for smothered pork chops. Love how those onions make the whole house smell good and how the meat falls right off of the bones!
I make pulled pork with just pork shoulder and a bottle of root beer.
It’s a tie- both Chili and pulled pork are at the top of my list! BUT- there are a ton of other things that I have made with a slow cooker: stew, ribs, curry, fruit butters- even bread!
I’ve never made anything in the slow cooker because I don’t have one yet. I’ve been wanting one for ages.
I don’t own a slow cooker, and until recently hadn’t given it much thought. But between your use of it for fruit butters and a friend’s use to make beans and bean stews, I’ve been wanting one. It was going to be a post-holiday gift to myself, but hopefully I’ll get one of these, they look great!
Acck! I just finished making 12 half pints of apples butter and missed this post. Maybe I will summon the energy to make more if I have a new slow cooker to work with……
My favorite thing to make in a crock pot is a pot roast and another thing to add or equal that is an Herb Chicken as well. Both amazing!! Tis the Season!!!
Homemade tapioca pudding!
I only have a 2 and 4 qt. model, neither of which is programmable, so this would be grand!!
Our crock pot was lost in a recent move.. the details are too sad to recount here..
I’m a big fan of vegetarian soups and stews in the crock pot but I’m open to exploring with new appliances in general.
Making a big batch of past e fagioli.
love to fill it up in the morning and come home in the evening to smell supper already cooked. Going to throw chili fixin’s in it tomorrow morning so I can run Christmas errands all day.
My favorite thing to do with the slow cooker is caramelize onions! HUGE batches of them, until they are basically melting. You don’t get the really dark brown bits like you do when you use a pan, but you can make so much more, and can them for later use!
I love to make roasted meats (beef, pork roasts) in my slow cooker 🙂
My most recent favorite slow cooker recipe is Pumpkin, Coconut, Cashew & Chicken curry! It’s delicious! Overall I just love it for prepping dinner so I don’t have to do it when I get home amongst giving attention to my two littles. I also put it to use making butters, although my repertoire could use expansion in that category! Mine is not very big, so I would love this bigger model! Fingers crossed!
I would say cooking pot roasts are my favorite crock pot use…nothing like coming home to a cooked meal! I’d like to try blueberry butter in one next summer.
I agree about the different reasons for my different slow cookers. I have been afraid of the automatic turnoff. Now yes please.. And my hubby won’t kill me if I WIN it verses buying one. Lo
I have never used a slow cooker! I would love one!
I would use it all year round! I think most people use them in the fall and winter.
I think it would be great to use in the summer when it is really hot and humid!
I would love to make main dishes, and try making yogurt!
I have never owned or used a slow cooker. I love the idea of small batches of jams and butters. I have been collecting some of your recipes that sound really good to me to try when I get a slow cooker. Then maybe I will try canning them, something else I have never done.
Love your blog, everything looks so beautiful and tasty.
I love using it for spiced cider that you can serve at a dinner party
I like to make roasts in my crock pot. Add a top round, some salad dressing for the vinagar and some flavoring.
Brisket! It’s all about low and slow.
No particular dish, but it’s so nice to walk in the door after a loooong day and be greeted with the aroma of dinner already underway!
I’m not sure what my favorite use would be since I’ve never had one or used one! But probably soups/chili. It would be great to have in the winter!
I have to go with applesauce too! Super easy and wonderfully tasty!
Chili! A pork shoulder roast, and bean soup!
I love the ease of popping a whole chicken in the slow cooker with some spices (lemons too, if I’ve planned ahead) and coming home to a meal and broth bones!
We were using it for chili, pot roast, spiced cider, and beans until the insert broke. I hadn’t realized how much I used it til then.
Slow cookers do so many things great without the fuss, but I think my favorite is applesauce. Throw the sliced apples in with a little bit of spices, cook for hours without extra work and can for deliciousness during the winter! Love not having all the fuss:)
Curry chicken! Yum yum and super easy.
Pulled pork shoulder!
cooking beans has been my go-to of late!
I have been making a crazy amount of chili in my friends slow cooker I borrowed. My dude loves it and I think we finally nailed down our recipe!
I don’t have a favorite slow-cooker recipe, because I’ve never owned a slow-cooker. I’ve been wanting one for a while, though, to make winter comfort food!
Overnight oatmeal and soup, but not at the same time! lol
Corned beef and cabbage for St. Patrick’s Day! It is always comes out so tender and delicious.
I don’t have any experience with slow cookers. I usually use a pressure cooker for tender meats and quick cooking, so I have a lot to learn going the other route. This slow cooker you are offering looks wonderful.
So far I am all about the pulled pork, and my mom makes some killer beef stew in the crock pot! I am looking to adventure out into the realms of apple butter and pear butter and PUMPKIN butter!
pot roast and yogurt! Not together – and not actually the same slow cookers, even. 😉
I love making overnight oatmeal in my slow cooker!
I use mine for a lot of cooking. I especially love to use it in the summer when I don’t want to heat up the kitchen. My favorite way, is to make chili in the slow cooker.
It’s always nice to meet another person who suffers from crockpot lust! I particularly love to make soups in my crock pot. Tuesday is our crazy day this school year, so we don’t all eat at the same time. The crockpot keeps the soup piping hot until everyone has their dinner. Okay, that’s probably more than you wanted to know, but I got all excited thinking about my crockpot!
Actually, i have not been much of a slow-cooker user until I found your blog and have done all of your slow cooker butters. Grew up on the old fashioned ones and didn’t much like them. If i am lucky enough to win, i will try to start from scratch and re-learn how to use on for better results.
What I really wanted to say is that I truly love your blog and your cookbook. i spent the summer small batching everything in sight and loved it all. our biggest issue right now is the enormous amount of shelf space I am using with jars! Thankfully, no one leaves the house over Christmas without several jars, so i will greatly deplete my supply soon. Thanks so much for teaching me how to put a little bit of food in jars. you have changed my life!! Merry Christmas!
I have recently done some slow cooking in a garage sale pot. I like this method. I have always done my slow cooking in cast iron pans in the oven or stove top.
I love using our crockpot for making chili – especially in the fall & winter!
I would have to say it’s a tie between oatmeal, and cheesy dips. I love that after 6-8 hours, I have a huge pot of oatmeal that my husband and I can take to work all week.
I like to use my slow cooker for cooking dried beans. Another favorite use is using it to cook ground beef and then adding in other ingredients for tacos or pasta sauce.
Wow, awesome giveaway! I really love slow-cooking, but lately my irregular hours away from home prevent me from using my low-high-off model. This cooker looks wonderful!
I love making soups/stews/chilies in my slow cooker. One of my favorite chili recipes has sweet potatoes and chipotles in it. Mmmmmm.
Pot Roast, hands down, a family favorite! Put the meat in early in the day with all the seasonings, then around noon throw in the veggies, and by 5:00 dinner is done.