Ingredients
▢6 pounds apples any variety, see notes
▢1 cup dark brown sugar
▢½ cup granulated sugar
▢1 tablespoon ground cinnamon
▢½ teaspoon ground nutmeg
▢½ teaspoon salt
▢1/4 teaspoon ground cloves
▢1 tablespoon vanilla
Instructions
Peel and core your apples and slice into ¼ – ½ inch thick slices.
Place the apple slices, brown sugar, granulated sugar, cinnamon, salt, nutmeg, and cloves into a crockpot. Stir to combine.
Cover and cook on high for 5 hours or until apples are brown and soft.
Use an immersion blender to puree the apples and then stir in the vanilla. Alternately, transfer the mixture to a blender and carefully blend until smooth.
Continue cooking with the lid off for 30-45 minutes to thicken the apple butter. The apple butter will continue to thicken as it cools.
Transfer to clean jars and store in the fridge for up to 2 weeks. To freeze, cool completely in the fridge and transfer to the freezer for up to 3 months.
Tips & Notes:
Any variety of apples should do, but we prefer a mix of Fuji, Golden Delicious, Braeburn, and Cortland.
This recipe makes about 8 cups or 4 pints, which is around 64 servings at 2 tablespoons each.
Nutrition Information:
Serving: 2tablespoons| Calories: 42kcal (2%)| Carbohydrates: 11g (4%)| Protein: 0.1g| Fat: 0.1g| Saturated Fat: 0.02g| Polyunsaturated Fat: 0.02g| Monounsaturated Fat: 0.004g| Sodium: 20mg (1%)| Potassium: 51mg (1%)| Fiber: 1g (4%)| Sugar: 9g (10%)| Vitamin A: 23IU| Vitamin C: 2mg (2%)| Calcium: 7mg (1%)| Iron: 0.1mg (1%)
