All Day Apple Butter Crockpot Recipes

Steps:

• Place the apples in a slow cooker. In a medium bowl, mix the sugar, cinnamon, cloves and salt. Pour the mixture over the apples in the slow cooker and mix well.
• Cover and cook on high 1 hour.
• Reduce heat to low and cook 9 to 11 hours, stirring occasionally, until the mixture is thickened and dark brown.
• Uncover and continue cooking on low 1 hour. Stir with a whisk, if desired, to increase smoothness.
• Spoon the mixture into sterile containers, cover and refrigerate or freeze.

Steps:

• Place apples and vinegar into a large slow cooker, and place lid on top. Set on High, and cook for 8 hours, then turn to Low, and continue cooking 10 hours more.
• After 18 hours, stir in white sugar, brown sugar, cinnamon, clove, and allspice, and cook 4 hours more.

Steps:

• Combine apples, brown sugar, cinnamon, allspice, salt, and cloves in a slow cooker.
• Cook on High until the apples are tender enough to easily mash with a fork, 4 to 6 hours.
• Puree apple mixture with an immersion blender until smooth.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack apple butter into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Steps:

• Place diced apples in slow cooker. Mix sugars, cornstarch, vanilla, salt and spices in mixing bowl, pour over apples, and stir to coat. Cook on high 2 hours, stirring occasionally until sugar is melted and syrup starts to form. Turn heat to low setting and cook for approximately 6-8 hours.
• Ladle into blender in small batches, blending until smooth and pouring out into bowl, repeating until all the apples have been processed. I then can mine in jelly jars using the water bath method.

Steps:

• Place apples in a 3-qt. slow cooker. Combine sugar, cinnamon, cloves and salt; pour over apples and mix well. Cover and cook on high for 1 hour. , Reduce heat to low; cover and cook for 9-11 hours or until thickened and dark brown, stirring occasionally (stir more frequently as it thickens to prevent sticking). , Uncover and cook on low 1 hour longer. If desired, stir with a wire whisk until smooth. Spoon into freezer containers, leaving 1/2-in. headspace. Cover and refrigerate or freeze.

Steps:

• Place the apples in a slow cooker. In a medium bowl, mix the sugar, cinnamon, cloves and salt. Pour the mixture over the apples in the slow cooker and mix well.
• Cover and cook on high 1 hour.
• Reduce heat to low and cook 9 to 11 hours, stirring occasionally, until the mixture is thickened and dark brown.
• Uncover and continue cooking on low 1 hour. Stir with a whisk, if desired, to increase smoothness.
• Spoon the mixture into sterile containers, cover and refrigerate or freeze.

Steps:

• Place apple slices in a slow cooker. Stir sugar and apple pie spice with the apples.
• Cook on High for 4 hours; stir. Remove cover and continue cooking until the apples are very tender and most of the liquid has evaporated, 2 to 2 1/2 hours.
• Scrape apple butter into a bowl; refrigerate 8 hours to overnight.
• Blend apple butter with an immersion blender until smooth. Alternately, you can run the butter through a food mill or blend in a blender.

Steps:

• Place apples in a large bowl.
• Combine sugar, cinnamon, cloves and salt.
• Pour over apples and mix well.
• Place in crock pot, cover and cook on high for 1 hour.
• Decrease heat to low; cover and cook on low for 9-11 hours or until thickened and dark brown.
• Stir occasionally.
• Uncover and cook on low for 1 hour longer.
• If desired, whisk until smooth.
• Spoon into freezer containers, leaving 1/2-inch head space.
• Cover and freeze.

Steps:

• Place apples in a slow cooker.
• Stir white sugar, brown sugar, cinnamon, nutmeg, cloves, and salt together in a bowl; pour over apples. Add enough water to moisten apples.
• Cook on Low, overnight or 10 hours.
• Stir vanilla extract into apples. Cook, uncovered, for 2 hours more.

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.