Well hello there! I just realized that it’s November and I have yet to do any apple recipes for you all! Shame on me… Last year when Eric and I went apple picking, I wanted to make something with the apples we got. I came across this recipe for skinny apple butter. Now, I had never really been an apple butter person, but I knew that a lot of Eric’s family liked it, so I figured even if I didn’t like it would make a good gift! Turns out, I actually liked it…a lot. The best thing about this recipe is that it requires very minimal work on your part and yields a lot. This year, I made some changes to the recipe just to see how it would turn out, and I actually liked it better. I also took my first venture into canning this year…figured it would be better than giving it to people in Tupperware containers ;).
Ingredients
- 13 apples (14 cups)
- 2 C brown sugar
- 1 C honey
- 1/2 c apple cider
- 2 Tbsp cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp nutmeg
- Peel, core, and cut apples into cubes
- Combine apples, brown sugar, honey, apple cider, cinnamon, ground cloves, and nutmeg in slow cooker and stir to combine
- Cover and cook on low for 10 hours or until apples are tender
- Place a large fine mesh sieve over a bowl
- Spoon a third of the apple mixture into the sieve
- Using the back of a spoon, press the mixture through the sieve and discard the pulp.
- Repeat step 6 until all apples have been pushed through sieve
- Return apple mixture to your slow cooker and cook uncovered 1 1/2 hours or until mixture is thick, stirring occasionally *Note: make sure there is only 1/2 – 1 cup of liquid in the slow cooker before adding the apple mixture back to it. If there is too much liquid, the apple butter will not get as thick as it should*
- Spoon mixture into jars & follow directions for canning.
*Note: This recipe can also be made on the stove. Combine all ingredients in a dutch oven, cover, and cook for 1-2 hours or until apples are tender. Follow steps 4-9.*
- 13 apples (14 cups)
- 2 C brown sugar
- 1 C honey
- 1/2 c apple cider
- 2 Tbsp cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp nutmeg
- Peel, core, and cut apples into cubes
- Combine apples, brown sugar, honey, apple cider, cinnamon, ground cloves, and nutmeg in slow cooker and stir to combine
- Cover and cook on low for 10 hours or until apples are tender
- Place a large fine mesh sieve over a bowl
- Spoon a third of the apple mixture into the sieve
- Using the back of a spoon, press the mixture through the sieve and discard the pulp.
- Repeat step 6 until all apples have been pushed through sieve
- Return apple mixture to your slow cooker and cook uncovered 1 1/2 hours or until mixture is thick, stirring occasionally
- Spoon mixture into jars & follow directions for canning.
- Make sure there is only 1/2 - 1 cup of liquid in the slow cooker before adding the apple mixture back to it. If there is too much liquid, the apple butter will not get as thick as it should
- This recipe can also be made on the stove. Combine all ingredients in a dutch oven, cover, and cook for 1-2 hours or until apples are tender. Follow steps 4-9.
