Slow-Cooker Spiced Apple Butter

A blend of tart and sweet apples slowly cooks into a warmly spiced, small-batch apple butter with just enough brown sugar for balance. It yields about two pints for toast, yogurt, and oatmeal.

555 min

32 tablespoons (about 2 pints)

A small jar of dark spiced apple butter sits beside toast, a spoon, and sliced apples on a rustic table.

Ingredients

3 lb tart apples, such as Granny Smith, peeled, cored, and sliced

3 lb sweet apples, such as Fuji or Honeycrisp, peeled, cored, and sliced

1/2 cup packed light brown sugar

1 tbsp fresh lemon juice

2 tsp ground cinnamon

1/4 tsp ground cloves

1/4 tsp kosher salt

Equipment

5- to 6-quart slow cooker · Vegetable peeler · Chef's knife · Immersion blender · Heatproof spatula · Chilled plate · Clean jars or airtight containers

Use two apple styles

Tart apples keep the flavor bright while sweet apples bring roundness and help the puree taste full without excess sugar.

Refrigerator storage

This is a refrigerator preserve, not shelf-stable canned butter. Keep it covered and chilled, and use within 2 weeks.

Load the slow cooker

01. Cut both apple varieties into even pieces so they collapse together during the long cook.

02. Stir apples with brown sugar, cider, lemon, cinnamon, cloves, and salt until the fruit is evenly coated.

Cook until collapsed

03. Cook covered on low for 6 to 7 hours. The apples are ready when even the largest piece crushes effortlessly against the cooker wall with a spoon.

Puree and reduce

04. Turn off the cooker and blend until the fruit is completely smooth, taking care to scrape down the sides.

05. Cook uncovered on high for 1 1/2 to 2 hours, stirring and scraping every 20 to 30 minutes so the concentrated puree does not scorch.

06. Test on a chilled plate: it is ready when a spoonful mounds and a spatula trail stays open for several seconds.

Store and serve

07. Cool until no longer steaming, then transfer to clean jars or airtight containers and seal.

08. Refrigerate promptly and use within 2 weeks; spread on toast or spoon over yogurt and oatmeal.