Crock Pot Apple Butter Low Sugar Recipes

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:

• Stir chopped apples, brown sugar, apple cider vinegar, cinnamon, cloves, and salt together in a slow cooker.
• Cook on Low until the apples are soft enough to mash easily with a fork, 8 to 10 hours.
• Puree apple mixture with an immersion blender until smooth.
• Cook uncovered until some of the liquid reduces and the color is dark brown, about 1 hour.

Steps:

• Slice apples into a crock pot. Cook on low until they're very soft, 4-5 hours.
• Remove from crock pot & press soft apples through a sieve to remove the peels. Stir in the Splenda, cinnamon, cloves and allspice. Return mixture to crock pot and cook another 3-4 hours on low setting. (mixture should reduce to about 4 cups).
• Spoon into clean jars (those cute little half-pint jelly jars would be perfect),leaving an inch of headroom. Cover with lids & freeze the jars that you want to use later. Store thawed apple butter in the refrigerator.
• Note: for oven prep, cook apples for 2 hours on 350°F After sieving & adding spices and Splenda, return to oven for another hour.
• Serving size listed is 1 tablespoon.

Steps:

• Add all ingredients to a large crockpot, stirring to combine.
• Set crockpot to LOW and crack the lid to let the water evaporate out. Let it cook. The idea is to cook out most of the liquid so it thickens.
• After several hours (I left mine overnight), check it, stir it, taste it, adjust.
• If it is still holding liquid, cook it longer, stirring, checking, tasting, and adjusting occasionally.
• When it seems thickened to your preference ("spreadable" maybe), spoon it into containers for the fridge, or prepare to can and preserve...continuing to the next step --.
• Bring a large canner pot to a boil and add sterilized jars.
• Bring one jar and a 2 piece lid out of the hot water. Fill jars to ½" of top. With a chopstick or similar utensil, stir and move the butter around in the jar, removing air pockets and bubbles. Then, tap the bottom of the jar firmly (but don't break it for gosh sakes!) on a towel on the countertop a few times to tamp down the butter.
• Wipe any gunk off the rim and screw on 2-piece lid until finger tight. Place jar in water and repeat until the butter fills the last jar. Leftover butter can be put in a jar and into the fridge. Try to do these steps swiftly.
• Cover the canner, bring water back to a boil, and process jars for 30 minutes. Remove from water carefully, and let cool.
• You may hear popping as the jars cool. Leave them be! Don't shake or jostle them for 24 hours. After that, check seals- lids should be sucked down. Any jars that didn't seal can be refrigerated.