Cook up a batch of the tastiest apple butter in no time by making it in a slow cooker with this recipe from Amy Traverso, author of "The Apple Lover's Cookbook." This recipe also includes instructions for canning apple butter.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Apple Recipes
Yield Makes 6 pint jars or 12 1/2-pint jars
Number Of Ingredients 9
Steps:
- Turn a slow cooker on high and add all ingredients. Cover and cook for 1 1/2 hours, stirring occasionally. Mixture should be bubbling vigorously. Reduce heat to low and cook for 1 hour more. Remove and discard star anise pod.
- With the lid set slightly ajar, continue cooking until apple butter is dark brown and thick, 7 to 9 hours more. Stir well and pass through a food mill or strainer, if necessary to remove any lumps.
- Place six clean 1-pint or twelve clean 1/2-pint jars right side up on a rack in a boiling-water canner. Fill canner and jars with hot water, about 1 inch above tops of jars. Bring jars to a boil over high heat; boil for 10 minutes. Using a jar lifter, remove and drain hot sterilized jars one at a time, reserving hot water for processing filled jars. Place jars on a wire rack set over a rimmed baking sheet.
- In another large pot filled with water, bring to a boil over high heat and reduce to a simmer, then add clean lids and lid rings. Simmer lids for 10 minutes; do not boil, as this may cause problems in sealing jars. Drain lids and set aside.
- Divide apple butter evenly among sterilized jars, leaving 1/4 inch of space at top of each jar. Using tongs, place lids on jars. Using your hands, place rings on jars and tighten (but do not overtighten). Reheat water in the canner until it reaches at least 180 degrees, within 10 minutes of filling the jars. Place filled jars into the canner, one at a time, using a jar lifter securely positioned below neck of jar. Keep jars upright at all times.
- Add more boiling water, if needed, so that water covers jars by at least 1 inch. Increase heat to high and cover. Once water begins boiling, heat jars for 10 minutes. Turn off heat and gently transfer jars to a wire rack set over a rimmed baking sheet, taking care not to tilt jars and spacing each jar at least 1 inch apart. Avoid placing jars on a cold surface or near a cold draft.
- Let jars sit undisturbed until fully cooled, 12 to 24 hours. Do not tighten ring bands on the lids or push down on the center of the flat metal lid until jars have cooled completely.
- Once jars have cooled completely, test to make sure each jar is completely sealed: Press down on the middle of the lid with a finger. If lid springs up when finger is released, jar is unsealed. Store sealed jars in a cool place. If any of the jars are unsealed, store in refrigerator and use within several days.
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[email protected]This apple butter is delicious! I love the way it spreads on toast and it's the perfect addition to my morning oatmeal.
Naeem Jan
[email protected]I'm not a big fan of apple butter, but this recipe is really good. It's not too sweet and it has a nice, tart flavor.
SLAYERPHANTOM
[email protected]This apple butter is the perfect addition to my fall baking. I've used it in muffins, cookies, and even pies.
Zobia Mughal
[email protected]This apple butter is delicious! I love the way it pairs with sharp cheddar cheese.
Brigid Shaw
[email protected]I'm not sure what I did wrong, but my apple butter turned out really bitter. I think I might have used too much apple cider vinegar.
Islamic Gojol SR
[email protected]This apple butter is amazing! It's so easy to make and it tastes like it came from a fancy restaurant.
Izhan Khan
[email protected]This apple butter is really good, but it's a bit too thick for my taste. I think I'll try adding a little more water next time.
Turjo Sanjida
[email protected]I love this apple butter! It's the perfect fall treat. I can't wait to make it again next year.
Kashif Arshad
[email protected]This apple butter is a bit too spicy for my taste, but it's still good. I think I'll try using less cinnamon and nutmeg next time.
Irfan Javed
[email protected]I've been making apple butter for years, but this is the best recipe I've ever tried. It's so easy to make and the flavor is incredible.
Camblo FF
[email protected]This apple butter is delicious! I love the way it spreads on toast and it's the perfect addition to my morning oatmeal.
Khuma Khadka123
[email protected]I'm not a huge fan of apple butter, but this recipe is really good. It's not too sweet and it has a nice, tart flavor.
Abinash Limboo
[email protected]This apple butter is the best I've ever had! It's so smooth and flavorful. I can't wait to try it on my next batch of pancakes.
JMC MEDIA33
[email protected]I followed the recipe exactly and my apple butter turned out really runny. I'm not sure what went wrong.
Arkhan
[email protected]This apple butter is a bit too sweet for my taste, but it's still good. I think I'll try reducing the amount of sugar next time.
Hagop Losso
[email protected]I was a little skeptical about making apple butter in the slow cooker, but I'm so glad I tried it. It's so easy and the apple butter turned out amazing. I'll definitely be making this again.
Sudikchit Dhakal
[email protected]This apple butter is delicious! I used it on toast, waffles, and even ice cream. It's the perfect way to use up all those fall apples.
Imeldah Chibwe
[email protected]I've never made apple butter before, but this recipe was so easy to follow. It turned out perfectly! The apple butter is smooth and flavorful, and I love the hint of cinnamon and nutmeg.
Prince khan khan
[email protected]This overnight apple butter is amazing! It's so easy to make and the flavor is incredible. I love that I can just throw everything in the slow cooker and let it cook overnight. It's the perfect fall treat.