Our Apple Butter couldn't be easier. We use a combination of Granny Smith (a favorite for apple pie) and Rome Apples, but feel free to make this your own by using your favorite apple varieties. Just be aware that opting for a different variety will most likely affect the texture and taste of this apple butter. This recipe requires very little hands-on time—just 20 minutes. Once your apples are peeled and sliced, you’ll place them in the slow cooker with apple cider vinegar. Cook for six hours. Then, you’ll add the remaining ingredients and turn the slow cooker down to low to cook for another four hours. After the mixture has cooled, you can either serve it as is or strain it for a smoother texture. This Apple Butter will keep in the refrigerator for up to one week. We recommend serving it with our sweet potato biscuits—now if that’s not a fall flavor combination we don’t know what is. This jam also makes for a delicious food gift. Include a handwritten note with the full recipe because, once their jars are empty, your friends and family will soon find themselves cooking up more batches to enjoy and share. This recipe calls for four pounds of apples, which means your bound to have leftover apple cores. Check out our favorite ways to use leftover apple cores to make sure nothing goes to waste.
2 pounds Granny Smith apples, peeled and sliced
2 pounds Rome apples, peeled and sliced
1/2 cup apple cider vinegar
3 cups sugar
1 cup firmly packed brown sugar
1 teaspoon ground nutmeg
How to Make It
Place sliced apples and vinegar in a 4-quart slow cooker.
Cover and cook at HIGH 6 hours. Stir in sugars and nutmeg. Reduce setting to LOW; cook, covered, 4 hours. Cool. Strain, if desired. Refrigerate up to 1 week.