Ingredients
Equipment
Method
- Core and chop apples into small ¼-inch pieces, discarding cores. Do not peel the apples. Place chopped apples in the basin of a 6-quart slow cooker.
- In a medium-sized bowl, stir together brown sugar, granulated sugar, cinnamon, salt, and cloves until well combined. Pour sugar mixture over apple pieces and stir until thoroughly combined.
- Place lid on slow cooker and cook on low heat for 10 hours. The apples will soften and release their juices, creating a chunky consistency.
- After 10 hours, use an immersion blender to puree apples until smooth with no chunks remaining. If using a regular blender, work in batches and return mixture to slow cooker.
- Scrape the inside of the vanilla bean into the apple puree (or add vanilla extract if using). Stir to combine thoroughly.
- Remove lid and cook on low heat for another 2 hours uncovered, stirring occasionally. The apple butter will thicken to a spreadable consistency.
- Test consistency by spooning a small amount onto a chilled plate. Properly cooked apple butter should hold its shape. Continue cooking if too thin, remembering it will thicken more as it cools.
Notes
Storage: Store apple butter in airtight containers in the refrigerator for up to 2 weeks or freeze for up to 6 months.
Apple Selection: Use soft, sweet apple varieties like Golden Delicious, Fuji, Gala, or McIntosh. Avoid Granny Smith apples as they are too tart and firm.
Consistency Tips: The mixture will be very hot during the final cooking phase. Use a long-handled spoon and be careful of steam when stirring.
Serving Ideas: Spread on biscuits, English muffins, toast, or use as a filling for pastries. Also pairs well with sharp cheeses.