Ingredients:
- 5 lbs (approx. 2.3 kg) Cooking Apples (e.g., blend of Gala, Fuji, and Granny Smith), peeled, cored, and roughly chopped
- 1 cup (240 ml) Apple Cider (or unfiltered apple juice)
- 1 Tbsp (15 ml) Fresh Lemon Juice
- 1 tsp (5 g) Kosher Salt
- 1 cup (200 g) Granulated Sugar
- 1 cup (220 g) Dark Brown Sugar, packed
- 3 Tbsp (45 ml) Ground Cinnamon
- 1 tsp (5 ml) Ground Nutmeg
- 1/2 tsp (2.5 ml) Ground Cloves
- 1/2 tsp (2.5 ml) Ground Allspice
Instructions:
- Prepare the Apples: Peel, core, and roughly chop all 5 pounds of apples. Don't worry about uniform size; they will all break down eventually.
- Combine Ingredients: Place the chopped apples into the slow cooker basin. Add the apple cider, lemon juice, salt, granulated sugar, brown sugar, cinnamon, nutmeg, cloves, and allspice.
- Stir Thoroughly: Mix everything well until the apples are coated and the spices are integrated.
- Initial Cook (Breakdown): Secure the lid. Cook on Low for 8 hours or High for 4 hours. The apples should be completely tender and mushy when touched with a spoon.
- Blend: Once the apples are soft, turn the slow cooker off. Carefully use an immersion blender directly in the pot to purée the mixture until it is perfectly smooth. Alternatively, use a standard blender, working in batches.
- The Reduction (The Magic Stage): Turn the slow cooker back on Low or High. Crucially, remove the lid entirely or place it slightly ajar.
- Cook to Concentrate: Continue cooking for 1 to 2 hours, stirring every 30 minutes to prevent scorching, especially around the edges. This uncovered cooking allows the moisture to escape, concentrating the flavour and thickening the butter to a proper, spreadable texture.
- Test for Doneness: The apple butter is ready when it holds its shape on a spoon and doesn't weep liquid when pulled apart slightly. The colour should be deep mahogany.
- Final Seasoning: Taste the apple butter. If needed, stir in a pinch more salt or a dash of lemon juice to lift the flavour.
- Jarring: Carefully ladle the hot apple butter into clean, sterilised jars. Leave about 1/2 inch (1 cm) of headspace.
- Cool and Store: Allow to cool completely before sealing. Store in the refrigerator for up to 3 weeks, or freeze for up to 6 months. (For long-term, shelf-stable storage, traditional canning processes must be followed.)