Crock Pot Apple Butter
Please don’t tell me that you’ve never heard of apple butter. And/or that you think it actually has anything to do with butter…
Apple butter is AMAZING. We eat it most often on toast, English muffins, waffles or pancakes for breakfast, but you could use it for so many other things. It would probably be amazing on pork chops or ham, on cottage cheese or yogurt, on a sandwich, on crepes or biscuits or as a dip for other fruit.
It never occurred to me that, like many things, I could easily make it myself. Yesterday I found myself with a bunch of apples that were starting to get almost too mealy(is that a word??), so I tried to think of ways to use them quickly. I was curious about freezing them in slices, which I learned was a terrible idea, but my favorite site for all things canning/freezing/jam-making/general preserving gave me a link to easy crock pot apple butter and it had me at hello. I tweaked it a bit based on what we had in the pantry and the small size of our crock pot, and here’s the result:
- 4 Apples, peeled, cored and sliced/diced/chopped into small pieces (You could make it even easier and use applesauce here, too, I just needed to use up our apples.)
- 2 Tablespoons Honey
- 2 Tablespoons Sugar
- 1 Tablespoon Cinnamon
- 3 Tablespoons Apple Cider Vinegar
What to do:
- Throw it all in the crock pot on high in the evening after dinner with the lid open a bit.
- Before you go to bed, turn it down to low.
- When you get up in the morning, stir it all, then put it into the blender in small batches to get it smooth. A hand blender would do the same thing more efficiently(and with less dishes), but I don’t have one;)
- Let it cool, then put it in jars, give them a lid and refrigerate or freeze. You could also do actual canning with this, but my aim was easy(and less cleanup.)