This year, I wanted to tweak my traditional apple butter recipe to get rid of the added white sugar. Just like any jelly or jam, it calls for several cups of sugar. But since the apples are so sweet this year, I decided that I could keep this recipe all natural. Instead of the sugar, I used unsweetened apple juice that I made with the same type of apples that I used for the apple butter recipe. Just add a few inches of water to your pot, cut and core your apples, and strain out the juice. Easy as that! But, if you don’t have that many extra apples, you can always buy 100% all natural, unsweetened apple juice, it works just the same.
Welcome autumn in this year by giving this recipe a try. Your family will be glad you did – and your house will smell incredible!
Home made apple juice being made to use in the recipe. Store bought is fine too!Home made apple juice being made to use in the recipe. Store bought is fine too!
21 whole Medium-sized Apples (use A Sweet Variety like Jonathan, Gala Or Fuji)
4-½ cups Unsweetened Apple Juice
6 Tablespoons Apple Cider Vinegar
3 teaspoons Ground Cinnamon
3/4 teaspoon Ground Nutmeg
3/4 teaspoon Ground Cloves
1/3 teaspoon Sea Salt
Apples cut, cored and seasoned – ready to cook down overnight in the crock potApples cut, cored and seasoned – ready to cook down overnight in the crock pot
1. Core and slice apples with skin on. Using an apple slicer/corer makes it quick and easy to get all apples cut before they begin to turn brown. Make sure to cut out any bruised or bad spots.
2. Add to a 6qt. crockpot, followed by the rest of the ingredients.
Apples cooked down and the immersion blender ready to make the mixture smooth. Apples cooked down and the immersion blender ready to make the mixture smooth.
3. Stir mixture a few times to coat the apples evenly with the liquid and spices.
4. Cover cook on low for 12 hours or overnight.
5. Turn off the crockpot and allow the apple mixture to cool for about an hour. The apples should be very soft and a dark brown color when they’re ready.
Apple butter ready to be canned. Apple butter ready to be canned.
6. Use an immersion blender to blend apple mixture to a smooth consistency. If you don’t have an immersion blender, you can pour cooled apples and liquid into a blender and blend until the mixture is completely smooth.
7. Let the apple butter cool completely and then store in the fridge for up to 2 weeks, freeze for up to 6 months, or can the apple butter for 10 minutes in a hot water bath.