Apple Butter by Chef John

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Apple Butter by Chef John
  1. Place apple pieces into a large slow cooker. Add white sugar, brown sugar, salt, cinnamon, nutmeg, allspice, and vinegar. Add a splash of water and mix well.

  2. Cover and cook on High until apples are starting to soften and release liquid, 1 to 2 hours. Reduce heat to Low and cook, uncovered, until all the apple flesh is dissolved, 5 to 6 hours. Stir occasionally.

  3. Puree using an immersion blender until smooth. Continue cooking, stirring occasionally, until darkened and thick, about 4 hours more. Pass apple butter through a strainer if desired. Seal in a glass container and refrigerate until cool.

    Chef John


Chef’s Notes:

Any classic cooking apple should work in this recipe.

If you don’t have a slow cooker you can certainly do it on top of the stove over low heat, as long as you use a nice thick-bottomed pot, and stir often. Another option would be to place the mixture in a large roasting pan, and cook it in a slow oven, stirring occasionally until dark and thick.

See my recipe for Irish Cheddar Spring Onion Biscuits.

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