Originally, I had planned on simply updating my original apple butter recipe with this newer version. But the recipes are different enough that I thought I should just give you guys this one in addition. You can decide which one works better for you.
I recently took a class from a friend who is a chef. In this class, we made some raspberry jam. But towards the end of the class, she pulled a jar of this apple butter out of the fridge and let us try some, mentioning what ingredients she had used as we tasted.
It knocked my socks off!
So I immediately went home and got to work making my own. It wasn’t an exact match, but definitely yummy!
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This recipe from the Gracious Pantry archives. Originally posted 10/28/14.
- 6-8 cups applesauce
- 1 tbsp. ground cinnamon
- ½ tsp. ground cloves
- ½ tsp. ground allspice
- ¼ cup molasses
- ¼ cup honey (for mildly sweet) OR ½ cup honey (for more sweet)
- Combine all the ingredients in your slow cooker and stir well to combine.
- Vent the lid (I used a chopstick) to keep it slightly open.
- Cook on low for 7-9 hours. The butter should reach an internal temperature of at least 135 degrees F. before it's done cooking for food safety. Simply check it with a thermometer before turning it off.
- Transfer to a flat, casserole dish, spreading the butter out evenly. Cool in the fridge. Once cooked, spoon into storage containers.
- This should be kept in the fridge, but it also freezes well if you feel you have too much to eat within a week or so. Do not freeze this in glass jars as you risk the glass breaking.