While cooking – the whole house smelled like Fall!
Intense reduced apple natural flavor makes 6 full cups. No peeling Apples method! Set in a slow cooker, then puree in a high speed blender. Eat with a spoon, or add to many recipes. You will love this Easy Silky Macoun and McIntosh Apple Butter!
See how SILKY AND SMOOTH IT LOOKS!
Homemade Apple Butter is Beyond Compare!! Your home will smell amazing!
Have a Slow Cooker? Then this recipe is a breeze and produces 6 full cups of intense reduced apple natural flavor!
Compared to purchasing apple butter – you have control over the flavor by choosing delicious, crispy apple varieties, and no artificial flavor or preservatives.
Just the right sweetness, not cloyingly sweet.
I love choosing two different types of apples when making Apple Butter – each one delivers a different flavor profile!
EASY… NO PEELING APPLES!
- Wash Apples, cut in quarters and remove the core
- Chop apples into 1 inch pieces
- Add to a large bowl – add light brown & pure cane sugar, apple cider vinegar, water and pumpkin pie spice. Mix well
- Add to a slow cooker – cook for 10 hours; stir up, cook 1 hour uncovered. Great to do overnight!
- Cook an additional hour uncovered
- Process in two batches, when slightly cooled in a high speed blender
A wonderful not too sweet cake that is simple to make with great texture. Homemade Apple Butter recipe included. The perfect Honey Apple Butter Cake for any celebration, or a simple weekday treat.
Made with this Macoun and McIntosh Apple Butter – a labor of love!
Time to make apple butter!
Without too much labor, the perfect recipe in your slow cooker
Karen
Easy Silky Macoun & McIntosh Apple Butter
Equipment
- 1 slow cooker
Ingredients
- 2 3/4 pounds McIntosh Apples
- 2 3/4 pounds Macoun Apples
- 3/4 cup pure cane sugar
- 1 cup light brown sugar
- 1/4 teaspoon sea salt
- 2 teaspoons apple cider vinegar, (I use Braggs)
- 1 cup filtered water, can use natural apple cider too
- 1 teaspoons pumpkin pie spice*
Instructions
- Wash and dry the apples. Cut each in quarters, remove the core with a small knife. Cut apples into 1" pieces – add to a large bowl.
- Add remaining 6 ingredients, sugar through spice. Toss well to combine.Add to the slow cooker, set to LOW. Slow cook for 10 hours. Give a big stir. Cook one additional hour uncovered. Cool for 1 hour.
- When slightly cooled, add the apple butter in 2 batches to a high speed blender. Cover, whirl from low to medium- high speed until very silky smooth. Add the apple butter to sterile glass jars with a tight seal and put in a cool place in your refrigerator. Water bath can for longer storage.
Notes
NOTE: different varieties will cook slightly differently – in texture and flavor. I used half Macoun and half McIntosh. This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
