In Quebec, school kids go apple picking every Fall. They spend about 5 minutes picking and the rest of the running through the orchards pelting apples at each other, screaming and laughing, and eating as many apples as their little bodies will hold. One year, my kid ate 15 apples. He home red-faced and bloated, but bursting with pride over his accomplishment.
But what to do with all the apples the kids bring home? Make apple butter! It’s stupidly easy, and nothing beats the fresh taste of fall on your toast all winter long.
Stupidly Easy Slow Cooker Apple Butter
- Sugar to taste
- Cinnamon to taste
Wash, peel, core your apples, then slice them into chunks. Set aside peels and cores to make Apple Scrap Jelly, if desired.
Put the apples into large pot, then cover and cook on medium. No water is usually required, but if you are worried about the apples burning, you can put a little water in the bottom of the pot. Cook until the apples are soft, about 30-40 minutes.
Mash apples with a potatoes masher to make applesauce.
Fill your slowcooler to the top with applesauce, leave lid ajar to let steam escape, then cook until reduced by half, anywhere from 8-12 hours, depending on your slowcooker.
When it’s done, throw away any hard skin that has formed on the top of the apple butter, and then use a hand blender to blend the apple butter into a smooth, thick paste.
Ladle apple butter into 1 pint jars, then process for 15 minutes in a boiling water bath.