Chef John's Apple Butter

Recipe View Combine Ingredients: Place the prepared apple pieces in a large slow cooker. Add the white sugar, brown sugar, salt, cinnamon, nutmeg, allspice, and apple cider vinegar. Add a splash of water to help get things started, then stir well to ensure the spices and sugars are evenly distributed. (Prep time: 15 minutes)

Recipe View Initial Cook: Cover the slow cooker and set it to High. Cook until the apples begin to soften and release their juices, typically 1 to 2 hours. This initial high-heat phase helps to break down the apples and meld the flavors together. (Cook time: 1-2 hours)

Recipe View Low and Slow: Reduce the heat to Low. Remove the lid to allow excess moisture to evaporate as the apple butter cooks. Continue to cook, stirring occasionally to prevent sticking, until the apple flesh has completely broken down and is nearly dissolved, about 5 to 6 hours. The mixture should be thick and pulpy. (Cook time: 5-6 hours)

Recipe View Puree to Perfection: Using an immersion blender directly in the slow cooker, puree the apple mixture until it is completely smooth. Alternatively, carefully transfer the mixture to a regular blender or food processor in batches and blend until smooth. Return the pureed mixture to the slow cooker. (Prep time: 5 minutes)

Recipe View Final Thickening: Continue cooking the pureed apple butter on Low, uncovered, stirring occasionally, until it reaches a dark, rich color and a thick, spreadable consistency. This final thickening process can take approximately 4 hours or more, depending on the moisture content of the apples. (Cook time: ~4 hours)

Recipe View Strain (Optional): For an ultra-smooth texture, pass the apple butter through a fine-mesh strainer or cheesecloth-lined colander. This step removes any remaining bits of apple skin or fiber. (Prep time: 10 minutes)

Recipe View Cool and Store: Transfer the finished apple butter to sterilized glass jars, leaving about 1/4-inch headspace. Allow it to cool completely before sealing and refrigerating. The apple butter will continue to thicken as it cools. Refrigerated, it will keep for several weeks.