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Spiced Apple Butter

Spiced apple butter made in a slow cooker or on the stovetop, simmered until very soft then blended smooth for a deep mahogany-brown spread. Cook it uncovered just until thickened, then jar for fridge storage or water-bath canning.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 4 half-pint jars
Course: Condiment
Cuisine: American
Calories: 321
Ingredients Equipment Method Notes

Ingredients
  

Apples
  • 5 lb apples (a mix of varieties) Peeled, cored, and roughly chopped.
Sweeteners and spices
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 2 tsp cinnamon
  • 0.5 tsp allspice
  • 0.5 tsp cloves
  • 0.25 tsp nutmeg
  • 0.25 tsp ginger
  • 2 tbsp apple cider vinegar
  • 1 tsp vanilla extract

Equipment

  • 1 Dutch oven
  • 1 cast iron skillet

Method
 

Cook the apples
  1. Place chopped apples in a large slow cooker or heavy pot, then stir in granulated sugar, brown sugar, cinnamon, allspice, cloves, nutmeg, and ginger along with apple cider vinegar.
  2. For slow cooker, cook on Low for 8-10 hours until very soft; for stovetop, simmer over medium-low heat for 45-60 minutes, stirring frequently.
Blend and thicken
  1. Blend until completely smooth using an immersion blender or food processor, scraping down as needed for an even texture.
  2. Return to heat and cook uncovered over low heat for 30-60 more minutes, stirring frequently, until thickened and deep brown.
Finish and jar
  1. Stir in vanilla extract, then taste and adjust spices as needed for your preference.
  2. Ladle into sterilized jars and refrigerate up to 3 weeks, or water-bath can for 10 minutes for shelf stability.

Notes

Pro tip: blend while hot so the apple butter turns velvety and smooth, then keep stirring during the uncovered thickening so it doesn’t scorch on the bottom. Refrigerate jars up to 3 weeks; freezer storage is not recommended for best texture. For a lower-sugar swap, reduce both sugars by about 25% and add 1-2 tbsp additional apple cider vinegar to keep the flavor balanced.