Recipe courtesy of Henderson Family
Save Recipe Print
Slow Cooker Apple Butter Recipe
Total:
10 hr 10 min
Prep:
10 min
Cook:
10 hr
Yield:
12 pint jars
Level:
Easy
Total:
10 hr 10 min
Prep:
10 min
Cook:
10 hr
Yield:
12 pint jars
Level:
Easy

Ingredients

Directions

Peel, core and cut the apples into small chips. Put all the ingredients into a slow cooker and stir. Cover and cook on low overnight, about 8 to 10 hours. Remove the cover, stir and taste. Add more spices or sugar, if desired. Continue cooking for a few more hours, uncovered, until some of the liquid is reduced and the butter has cooked down a bit. Pour into sterilized jars and refrigerate.

Serve over hot biscuits, toast, scones, or just eat it out of the jar if no one is looking!

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

Properly handled sterilized equipment will keep canned foods in good condition for one year. Making sure hands, equipment and surfaces in your canning area are clean is the first step in canning. Tips: Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with glass, plastic or metal lids that have a rubberlike seal. Two-piece metal lids are most common. To prepare jars before filling: Wash jars with hot, soapy water, rinse them well and arrange them open-side up, without touching, on a tray. To sterilize jars, boil them in a large saucepan, covered with water, for 10 minutes. Jars have to be sterilized only if the food to be preserved will be processed for less than 10 minutes in a boiling-water bath or pressure canner. To sterilize jars, boil them in a large saucepan, covered with water, for 10 minutes. Follow manufacturer's instructions for cleaning and preparing lids and bands. Use tongs or jar lifters to remove hot sterilized jars from the boiling water. Be sure the tongs are sterilized too: Dip the tong ends in boiling water for a few minutes before using them. All items used in the process of making jams, jellies, preserves and pickles must be clean, including any towels and especially your hands. After the jars are prepared, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products. Find Information information on canning can be found at the National Center for Home Food Preservation website: http://nchfp.uga.edu/.

More from:

Slow-Cooker Meals

Trending Videos 6 Videos

Get the recipe

Sushi Brain 00:53

This sushi brain is the most delicious way to creep out your friends.

Similar Topics:

IDEAS YOU'LL LOVE

Apple Cake "Tatin"

Recipe courtesy of Ina Garten

Slow-Cooker Home-Style Mashed Potatoes

Recipe courtesy of Food Network Kitchen

Chocolate Peanut Butter Cup Cookies

Recipe courtesy of Ree Drummond

Homemade Butter

Recipe courtesy of Alex Guarnaschelli

Roasted Butter Herb Turkey

Recipe courtesy of Sandra Lee

Peanut Butter-Chocolate No-Bake Cookies

Recipe courtesy of Food Network Kitchen

Apple Tarts

Recipe courtesy of Ina Garten

Betty's Apple Ambrosia

Recipe courtesy of Trisha Yearwood

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.