Apple butter is slow-cooked over low heat, whether in a Crockpot or on the stove, until the apples completely break down and it turns deep brown and develops a rich, buttery flavor. It’s then pureed to make it smooth before getting canned. —Vicky | Things I Made Today
enough to fill about six 12 ounce jars
about 15 Gala apples, resulting in 3 1/4 lb when washed, cored, and roughly chopped
2 1/2 tablespoons
juice from 1 lemon
In This Recipe
Place apples into a large dutch oven or a slow cooker. Add cinnamon, brown sugar, granulated sugar, and water. Gently stir.
If making on stove: close with lid and cook over low heat for ~3 hours, checking regularly and stirring as needed. If making in slow cooker: close with lid and cook on low heat for ~6 hours, checking every hour or so and stirring as needed. Apples should break down and turn a dark, rich brown color.
Once it has reached this state, remove from heat and let cool slightly. Add lemon juice, then puree using an immersion blender or a food processor. If apple butter doesn’t seem thick enough (it should easily coat the back of a spoon), return to stovetop/slow cooker and continue to cook down, checking frequently, until desired consistency is reached.
Transfer the apple butter to jars and store in fridge for up to 4 weeks.