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.
My favorite, and easiest, slow cooker recipe is one a friend gave me. It’s basically lime juice, tequila, cilantro, and a pork loin. It makes the most amazingly delicious pork for tacos.
I use my slow cooker at least once a week. So choosing a favorite recipe is hard, but it’s so great for the busy nights after a long commute to come home to dinner already made. We frequently have shredded meat (everything from beef to chicken) on sandwhiches or with rice and veggies.
Cornbeef and cabbage or chili
Everything! But my favorite is savory beef and gravy to serve over rice or noodles or mashed potatoes. I can start it with frozen stewing meat, add a package of dry onion soup mix, a can of mushroom soup and a can of mushroom. Let it cook until meat is tender. Stir once or twice to mix. Yummy!!
i use my slow cooker alot..making sauerkraut and pork and love soups in it
I use my crockpot for soups, stews and roasts regularly in addition to my fruit butters that I make and can. Currently I have a cheapy model that doesn’t regulate the temp very well so one like this would be a very welcome addition/upgrade in my kitchen!
I love to use my crock pot to make shredded meat. Pulled pork, italian beef, and BBQ chicken are all on a pretty stead rotation around here in the winter.
What I don’t love to do in a slow cooker! Mostly dinners and entertaining. I grew up in a slow-cooking household. My mother would break out her armada of slow cookers for the “Souper Bowl” party, and make several different kinds of soup before the Big Game.
I love the temperature probe idea on this one. My chickens are always “fall-off-the-bone tender”, which is a polite way of saying “overdone”.
I have this old baby blue slow cooker with geese on it! I got it as a christmas gift from my (ex) sister-in-law in 1983. It still works. It has 3 settings, high, low and off.
My daughter got married in 2010, she got a few “crock pots”, one is a set, a big one with a baby one. They are fancy looking, stainless steel and black with more settings.
even the lowest setting is not as low as the low on the old baby blue one. I haven’t tried the baby one yet. I was thinking it would be great for a hot dip for the holidays this weekend though…..Apple butter is a great use for my crock pot, soup and chili for those long days of ski patrolling when I am worn out and cold when I get home. Mmmmm! I might have to put something in it this weekend, the ski hill opens Saturday!
My favorite use for a slow cooker is to prepare a whole chicken. I set it on low for 8-10 hours, and the meat just falls off the bone! I usually shred it up and add rice to the broth to make chicken and rice soup – perfect for cold weather days!
I’ve been looking at this very model! My slow cooker has finally given up the ghost – it only cooks on high. We are regularly eat overnight oatmeal and overnight Cola cooked pork. Mmmm, tasty.
My favorite slow cooker use is making soups and stews on cold winter days. I love the way it smells as it cooks all day and how it’s ready to serve as soon as we’re ready to eat.
I use my slow cooker very little but my daughter & daughter in-law are teaching me how yummy the recipes can be! And the things I can do with that extra time are endless 🙂 Thanks for the wonderful giveaway…Happy Christmas!
My favorite recipe as of lately for a slow cooker would be BBQ Beef Brisket Chili- heavenly and perfect for cold Oregon rain! (and attempts at snow!)
I have actually never had one. Had many many crock pots, but they aren’t as temp regulated to cook really nummy things in! I so want one!
Perhaps… I have a problem (I admit it – I do) as I frequently need a dozen wooden spoons (all though I lean toward bamboo now – but same thing only better – right? But, ANYWAY – Oh mother of all crockpots – LOVE it!
My favorite use would have to be for barbecued pulled pork.
I use our slow cooker for an easy camping trip/traveling lasagna. I assemble it and then plug it in to the outlet in our truck (back seat floor area) Once we arrive at our destination, it’s ready to eat an then we set up camp.
I love using my crock pot for chuck roast, and apple butter! Thank you!
I use my slow cooker for so many things but I think my favorite is plain old pot roast with veggies. It’s a comfort food thing.
I like making a stew in mine. I take my meat and brown it and then fry my onions and celery when translucent I then deglaze and and to crock pot. Add my own home canned veggies juice and all let cook for a few hrs then add my spuds and cook the rest of the day, just before serving I add a mix of cornstarch and water and let cook for about 30 min and serve
What an awesome giveaway! I love to use my crockpot for soups, roasts and casseroles, but in the wintertime I just put the crock on top of the woodstove & let it do the work! Good luck to all 🙂
I would say my favorite use is either for overnight oatmeal *or* for this pot roast recipe I have from a friend of mine that is out of this world! Thank you for the giveaway!
Brrrrisket! Perfect for busy days and cold nights.
Non-conventional slow cooker use: My most recent experiment is to use the insert to raise and bake bread. This adapted no-knead recipe based on Jim Lahey’s NYT no-knead recipe hailed by Mark Bittman. Makes for an excellent crust. I turn the insert over to carve out an oval of parchment for the bottom. It really is a snap.
I use th cr
I had a quite old, used, off-brand crockpot that I bought off craigslist so I could use it for EVERYTHING throughout the winter but unfortunately the thing cooked hot/cold/uneven depending on the day and so was unreliable. Sometimes it got so hot that I feared for a house-fire if I left it unattended. The ONLY thing that worked was apple butter and I had to stir that periodically. So away went the crockpot and along with it, my fantasies of having a perfect meal ready when I got home. But your post has renewed my interest! My favorite thing to use my crockpot for (by default since its the only thing that worked!) was apple butter! : )
Although my favorite is still the tried-and-true soups, I’ve bought one of the small multi-pots slow cookers for hors ‘douvres and it works great for parties where you have several hot dips. But I’ve eyed this one for a long time now….
This looks like a great crock pot. My favorite use for mine is to cook chicken so that I can get up on Sunday morning and make dumplings without having to wait hours for the chicken to be ready. I like mine cooked until it is falling off the bone. My second favorite thing is my Apple Butter…I make it all the time…love the stuff..Thanks so much for the chance to win a new crock pot..Merry Christmas!
We use our existing slow cooker for some of those weeknight meals…nothing like kids to force you to find a use for one. I really need to try this recipe or one for Pumpkin Butter!
Beef stew is a favorite along with making the beef and broth for french dips and philly cheese steaks. Really I love that I can just put my ingredients in and walk away to do other chores. We have a small size that is specifically for holiday dips, via my brother’s instructions. He only wants chilli cheese dip in that one.
My slow cooker got lots of use this past summer making fruit butters (thanks to all your recipes here and in your book!). Now my husband has taken it over with his stews and soups. We had a family reunion in WA in October where we turned 320 lbs. of apples in a big copper kettle into 135 quarts of apple butter! yum! Thanks for the opportunity to win one of these-would be nice to have the timer feature & secured lid!
A roast or turkey breast are the 2 favorites around here.
Ham and beans is a “crock pot” item at my house!!
your pear butter is one of my holiday gifts this year. I’d love to try a batch of butter in a new slow cooker!
We use our slow cooker all the time for soups, and recently I started making batches of baby food in there! The little crockpot we got for our wedding, we have outgrown now that our family is bigger, we’re in the market for one that holds a bit more! Can’t wait to try this apple butter recipe with all the apples in our neighbor’s tree 🙂
Apple Butter! Apple Butter!!! And more APPLE BUTTER!!! My family LOVES it and I can’t make enough. I’d love to have a kitchen helper so I could make more!
You SO read my mind! Apple butter is by far my favorite use of a crock pot, followed by making chicken stock. 🙂 I love the set it and forget it setting!
That has to be the most beautiful slow cooker I have ever seen
My current favorite use for the slow cooker is meatballs in red sauce. However, with this lovely style of slowcooker, I’m pretty sure it would be the spiced apple butter (Grandchild #2 *adores* his spiced plum jam or apple butter, & wants to know why his full jars are getting less 😉
Love your apple butter recipe. Thanks for sharing!
In our slowcooker, I make a spicy pork, sweet potato and carrot stew that has oodles of cumin and smells the house up somethin’ good!
I absolutely love to make chilis and stews in my slow cooker. I received it as a wedding gift nearly 12 years ago and it’s on it’s last legs, but has truly served my family well.
It’s the lazy way to make chicken stock! I love it.
I love just throwing together a quick soup when I’m crazy busy!
I’ve never had a slow cooker before so I’m sure I don’t know the extent of its uses, but I’m excited to find out! I’d definitely like to use it to make pulled pork.
Soups. But yogurt too.
I love apple butter & actually borrowed my moms crock pot this fall to make a bunch – yes, I’m odd I don’t have a crock pot at the time & could really use one & would really love to get one!
I love making granola in my slow cooker.
my crock pot burns everything, so I could really use a new one. It’s good for applesauce, and I made a batch of apple butter in it this fall, it was delicious.
My favorite use is currently using it for cooking whole chickens. They come out tender, juice, fall off the bone delicious! Over the summer, a favorite use for it was cooking down tomatoes into a delicious tomato jam. Sweet, spicy and with a slight smokey flavor from that long cooking time!