Print

Homemade Slow Cooker Cinnamon Apple Butter – So Easy

homemade slow cooker cinnamon apple butter - featured image
Print Recipe

This homemade slow cooker cinnamon apple butter is rich, velvety, and packed with real apple flavor. It skips the peeling and constant stirring, letting the slow cooker do all the work for a deeply flavored spread that tastes like you spent all day in the kitchen.

Ingredients

Scale
  • 4 pounds apples (about 10–12 medium apples), a mix of sweet and tart varieties like Fuji, Honeycrisp, and Granny Smith
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 2 tablespoons (14g) ground cinnamon (preferably Saigon cinnamon)
  • 1 teaspoon (2g) ground nutmeg
  • ¼ teaspoon (0.5g) ground cloves
  • ¼ teaspoon (1.5g) salt
  • 1 teaspoon (5ml) vanilla extract
  • 2 tablespoons (30ml) lemon juice

Instructions

  1. Prep the apples (10 minutes): Wash apples thoroughly. If leaving peels on (recommended), core them and cut into rough 1-inch chunks. If preferred, peel apples first.
  2. Combine in the slow cooker (2 minutes): Place apple chunks in slow cooker. Add granulated sugar, brown sugar, cinnamon, nutmeg, cloves, and salt. Stir until apples are evenly coated.
  3. Cook on low (10-12 hours): Cover and set slow cooker to low. Cook undisturbed for at least 10 hours until apples are dark amber, fragrant, and fall apart easily.
  4. Blend until smooth (5 minutes): Turn off slow cooker and let mixture cool for 10 minutes. Use an immersion blender to puree apples directly in pot until smooth. If using a regular blender, work in batches, filling no more than halfway.
  5. Add finishing touches (1 minute): Stir in vanilla extract and lemon juice. Taste and adjust spices if needed. For thicker butter, cook uncovered on low for 30-60 minutes more.
  6. Cool and jar (20 minutes): Let apple butter cool to room temperature before transferring to clean jars, leaving ½ inch headspace.
  7. Store properly (2 minutes): Seal jars and refrigerate for up to 3 weeks, or freeze for up to 6 months.

Notes

Don’t open the slow cooker lid during the first 8 hours to avoid releasing heat. If the butter looks watery at 6 hours, it needs the full cooking time to concentrate. The flavor improves after a day or two in the fridge. For a thicker butter, cook uncovered on low for an additional 30-60 minutes. Do not add cornstarch as it will make the texture gummy.

Nutrition

Keywords: apple butter, slow cooker apple butter, cinnamon apple butter, homemade apple butter, easy apple butter, no peel apple butter

Find it online: https://sofiaspice.com/homemade-slow-cooker-cinnamon-apple-butter-so-easy/