Slow-Cooked Apple Butter
Apples cooked down for hours with cider and spices until they reduce to a dark, spreadable, deeply concentrated butter. Made in big batches each fall for canning.
- Prep
- 30 min
- Cook
- 240 min
- Total
- 270 min
- Servings
- 16
- Difficulty
- Medium
- Calories
- 90 kcal
Equipment
- •Large heavy pot or slow cooker
- •Canning jars
Nutrition
Per serving, approximate
- Calories
- 90 kcal
- fat
- 0
- carbs
- 23
- protein
- 0
- calories
- 90
Instructions
- 1
Put the apples and apple cider into a large heavy pot. Heat the mixture until it gently bubbles.
- 2
Cook for about 45 minutes, stirring once in a while. The apples should become completely soft.
- 3
Blend the mixture with an immersion blender or food mill until it is completely smooth.
- 4
Pour the puree back into the pot. Stir in the brown sugar, cinnamon, cloves, and salt.
- 5
Simmer uncovered over low heat for 3 to 4 hours, stirring often. Cook until thick, dark, and reduced by about half.
- 6
Spoon a little onto a plate to check it. It should hold its shape without leaking any liquid.
- 7
Ladle the hot apple butter into sterilized jars for water bath canning, or cool and refrigerate.
Chef's tips
Stir often once the mixture gets thick. Apple butter burns easily near the end of cooking.
Storage
Process in sterilized jars with a water bath canner for shelf storage, or refrigerate up to 3 weeks unprocessed.
Reheating
Not applicable; serve cold or at room temperature.
Common mistakes to avoid
- •Not cooking long enough, leaving the butter too runny to spread
- •Not stirring often enough, which causes the bottom to burn
Serving suggestions
Cooked Slow-Cooked Apple Butter?
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