Fall has arrived and the lovely aroma of cinnamon fills the air as apples and pumpkins are turned into delicious fall treats. Years ago, making Apple Butter was an all day affair, as it was made in large copper kettles over an open wood fire. It had to be stirred continually with large wooden paddles so it wouldn’t scorch. The Apple Butter was slowly cooked until the point where the sugar caramelized giving it a dark rich color and great flavor. Today, crock-pots have replaced the copper kettle and the sweet cinnamon aroma fills our kitchen.
Apple Butter THM-E
- 24 cups peeled and diced apples
- 2/3 cup water
- 2 teaspoons cinnamon
- 1 1/2 teaspoons vanilla
- 1/2 teaspoon salt
- 1/4-1/2 cup THM Gentle Sweet or Brown Sugar Sweetener Substitute
Place apples and water into a a kettle over medium heat. Cook for 10 minutes, stirring often. Remove from heat. Cool slightly. In a crock-pot, add cooked apples, cinnamon, vanilla, salt, and sweetener. Put lid on–keeping it tilted so steam can escape. Cook on high for 6-8 hours. The time may vary depending on how juicy you apples were. Fill 8 ounce jars with hot apple butter. Add lids and rings. Place jars in a hot water bath canner. Cover jars completely with water. Bring to a boil and process for 10 minutes. Remove jars from canner and allow to cool. 4 pints
*I used a mix of Gala, Granny Smith, and Fuji Apples.
*adjust the sweetener as needed.
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Apple Butter THM-E
Ingredients
- 24 cups peeled and diced apples I used Granny Smith, Gala, and Fuji
- 2/3 cup water
- 2 teaspoons cinnamon
- 1 1/2 teaspoons vanilla
- 1/2 teaspoon salt
- 1/4-1/2 cup THM Gentle Sweet or Brown Sugar Sweetener Substitute
Instructions
-
Place apples and water into a a kettle over medium heat. Cook for 10 minutes, stirring often. Remove from heat. Cool slightly. In a crock-pot, add cooked apples, cinnamon, vanilla, salt, and sweetener. Put lid on–keeping it tilted so steam can escape. Cook on high for 6-8 hours. The time may vary depending on how juicy you apples were. Fill 8 ounce jars with hot apple butter. Add lids and rings. Place jars in a hot water bath canner. Cover jars completely with water. Bring to a boil and process for 10 minutes. Remove jars from canner and allow to cool. 4 pints
You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may also request a small jar of sourdough starter with the purchase of a cookbook. Buy It Now.
I didn’t see anywhere whether you’re supposed to peel the apples.
Are the apples heated up in the pot and is that part of the 10 minutes, or added to an already hot pot?
I peel the apples and cook them for 10 minutes to soften them. I then place them in the crock pot to cook down.
Can this be adjusted for 5 cups of apples?
If you do 5 cups of apples they will cook down to about 1 cup of apple butter.
This was a wonderful recipe Glenda! My husband and I both think it’s delicious.
I am so glad you are enjoying it!
My apples are pretty juicy and have been cooking since about 10:00 this morning. It is not almost 10:00 at night! What should the consistency be when the apple butter is “finished”? Thank you!
Sometimes it does take longer for the apple butter to be done. I will turn my crockpot on low overnight if I have too.
I already made sugar free applesauce…..if I start with that instead of the apples how many quart of applesauce would equal the 24 cups of apples?