Tuesday, September 25, 2012

All Day Apple Butter

There's a theme in my kitchen right now: patience. Who knew I had it in me? But sometimes things are worth waiting for. And like yesterday's Belgian waffles, this apple butter is one of them.

Homemade apple butter

Overnight Apple Butter
makes approximately 1 pint

• 14 red apples [I used 2 bags of Braeburns because I like their slight tartness]
• Several shakes of cinnamon [I would guess it's around 2 tbsp]
• 1/2 cup sugar

Peel, core and chop your apples and place them in a crockpot. Add sugar and liberally sprinkle cinnamon on top. Mix to combine.

Turn your crockpot on low and leave overnight. Stir in the morning, and leave for several more hours until the apples are dark and broken down. It's not going to win any beauty contests, but it will smell amazing at this point.

After 16 hours of cooking on low

I like my apple butter smooth, so I used an immersion blender to achieve the silky texture. You can leave it chunky if you'd like though.

The amount of time that the butter takes depends on the apples you get. Mine took around 16 hours. You can speed up the process by turning it on high after several hours, but I think low and slow cooks best.

This is a great base recipe that you can doctor up however you please. Add nutmeg or cloves to give it a spicier taste, or add vanilla to make it much sweeter. It's up to you!

I recommend serving this over a nice, warm scone. Enjoy!


  1. Did you do anything to the jar (like boiling)?

    1. Hey Chelsea! Nope, I didn't process the jar. This stuff goes way too quickly to have to worry about it spoiling :) I put one jar in the fridge and another plastic container in the freezer. It stays good in the freezer for a long time and defrosts really easily. Or, you can put the frozen apple butter right on a hot scone...perfection!