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No Sugar Crock Pot Apple Butter

5 from 2 reviews

Ingredients

Scale
  • 1012 organic apples, cored, pealed, sliced
  • 1 cup organic apple juice or cider (read labels- find one with no added sugar!)
  • 1 teaspoon lemon juice
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • Pinch of fine sea salt

Instructions

  1. Put everything in slow cooker. The cider or juice should not overpower apples. Cook on low for 10-12 hours.
  2. At 10 hours, once apples are dark, immerse hand blender or transfer to a high speed blender and blend until smooth.
  3. Put lid back on slightly ajar and let cook for the remaining 2 hours. If you’re in a time crunch, place into a pot on the stove over medium-low heat and let simmer until thick.
  4. Let cool, store in jars in the fridge for up to 1 week unless canning.

Notes

  • -If not as thick as you’d like, transfer to pot and cook over medium heat until thickens (use a lid, it will splatter)
  • -Very thick and spreadable. Perfect top spread on toast, or to top your favorite oatmeal, pancakes, or waffles!
  • Make it last a year! How to can this apple butter using the Water Bath Canning Method:
    • Heat water in a large, deep saucepot equipped with a lid. If you have a canning rack or a cooling cake rack, place the rack at the bottom of your saucepan. Bring the water to a simmer (not a boil) and carefully submerge your jars along with their lids for about 5 minutes or until warm. Make sure water is inside your jars to keep them submerged.
    • Carefully remove the jars and lids from the warm water with tongs and place on a cooling rack set over a kitchen towel. Pour the apple butter into each jar using a funnel, leaving at least 1/4 inch of space at the top. Make sure there are no air bubbles in the jam and that the rim of the jar is clean before securing the lid.
    • Cover your saucepan and bring the water to a boil over medium-high heat. Submerge the tightly closed jars in the boiling water for 10 minutes.
    • Take your saucepan off the heat and allow your jars to sit in the hot water for another 5 minutes.
    • Carefully take your jars out of the hot water and place on a paper towel. Check jar lids for seals by making sure the lids do not flex up and down when pressing the middle of the jar.
    • Store in a cool, dark place for up to one year! Once opened make sure to store in the refrigerator for up to one week!

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