Sunday, October 16, 2016

Crock Pot Vanilla Apple Butter (Refined Sugar Free)

Despite the drought for most of the summer, our apples seem to have recovered and are weighing down the trees in abundance.  It has been wonderful to share and bless others with this awesome crop. So far I have been making pots of apple sauce and many apple crisps.

This year I decided to take a stab at apple butter and am glad I did.  It was rather easy and so tasty.  I used the crock pot and set it to a high heat because I am impatient like that, but you can definitely use a longer slower heat and relieve yourself of continually checking so it doesn't dry out or burn.  I also left the skins on the apples as it adds nutrients and I can also be lazy ;)

  • 5 pounds sliced and cored apples 
  • 1/2 cup organic apple juice (you could use water or nothing if it isn't sticking to your pot)
  • 2 teaspoons vanilla
  • 1-2 teaspoons liquid stevia (or to taste)
  • 1-2 teaspoons cinnamon  or to taste
  • 1/2 teaspoon sea salt
  • 1 teaspoon lemon juice (to help preserve)

  1. Combine all ingredients except lemon juice and placed in crock pot.
  2. Set to low for 8-10 hours of high for 4 hours.  If setting on high to stir frequently to ensure it isn't sticking to your pot.
  3. Once all apples are soft and mushy.  Puree until smooth.
  4. Set on a low heat for 2 hours with the lid off. This will allow the butter to thicken, basically change from apple sauce to apple butter.  Stir in lemon juice.
  5. Cool and set into jars.
  6. Store in fridge for 1-2 weeks or freeze for up to 3 months.

Ways to Use Apple Butter:

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