Slow Cooker Maple Apple Butter
This Slow Cooker Maple Apple Butter is smooth, cozy, and full of apple and maple flavor. It’s easy to make and tastes like fall in every spoonful!
Servings: 7 cups
Calories: 15kcal
Ingredients
- 5 pounds apples, a mix of tart and sweet (Granny Smith + Honeycrisp, Fuji, or Gala)
- 1 cup apple cider, or unsweetened apple juice
- ½ cup pure maple syrup
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon, or 2 cinnamon sticks
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¾ teaspoon kosher salt
Instructions
- Core and roughly chop the apples. Peeling is optional; the skins will cook down completely and blend smoothly, and they add a little natural pectin.
- Add the apples, apple cider, maple syrup, vanilla, cinnamon, nutmeg, cloves, and salt to a 6-quart or larger slow cooker. Stir to combine.
- Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, or until the apples are very soft and falling apart. Stir once halfway through, if you can.
- Remove the cinnamon sticks, if using. Use an immersion blender to puree the apples directly in the slow cooker until completely smooth. If using a regular blender, carefully transfer the mixture in batches and puree until smooth, then return it to the slow cooker.
- Cook the apple butter uncovered on high for 1 ½ to 3 hours, stirring every 30 to 45 minutes, until it has darkened and thickened. A spoon dragged across the bottom should leave a clear trail that doesn’t immediately fill in.
- Taste and add a little more maple syrup if you want it sweeter. Let the apple butter cool before transferring it to clean jars.
Nutrition
Serving: 1tablespoon | Calories: 15kcal