Apples are one of the quintessential autumn foods, and when that time of year rolls around I want to put them in and on just about everything. This apple butter is perfect for using up those less-than-perfect apples, which can come in handy after an afternoon at a local apple orchard. Most of the prep time here is in the slow cooker so it takes very little effort to make and can be left alone all day while you are at work or even overnight.
I love to serve this on sourdough toast with butter, on top of roasted butternut squash, or even on a nice organic pork chop! Be sure to use organic and local apples when possible!
SLOW COOKER MAPLE APPLE BUTTER
Prep Time: 20 mins. * Cooking Time: ~1 hr.
Yields 1 qt. * Keeps ~2 wks. in refrigerator
8 cups chopped apples (~3#’s whole apples; skins on)
Juice of 1 lemon
1½ cups water
¼ tsp ground nutmeg
1 Tbsp cinnamon powder
1 tsp each: allspice, clove & ginger powder
½-1 cup Wisconsin maple syrup, based on apple sweetness
Pinch of sea salt
- Place all ingredients in a slow cooker & stir to combine.
- Cover with lid & set slow cooker to low. Let cook for approximately 8 hrs., or until the apples have cooked down by half & the mixture has a dark, almost brown color. The mixture should be extremely soft.
- Let mixture cool for 15-20 mins. Transfer apple mixture to a food processor or blender & puree until very smooth.
- Transfer to glass jars & refrigerate. Keeps 2-3 wks. in refrigerator, but don’t forget - extra jars can be frozen to extend shelf life.