Easy Slow Cooker Apple Butter - No Refined Sugar! (With Video) (2024)

FAQs

How to thicken runny apple butter? ›

At this point, leave the lid ajar and cook until the apple butter reaches your desired consistency. I wanted mine super thick so I let it cook for like another six hours. The longer you cook it, the thicker it will be. Apple butter is high in natural sugar so if you want don't want to add sugar, then use sweet apples.

Apple butter will thicken as it cools, so don't worry if it still looks a little runny in the slow cooker! If you still need to thicken your apple butter, you can continue to cook it uncovered in your crock pot or simmer it on the stove.

Color will depend on the cooking method, how much sugar has caramelized, and even the color of your spices and sugars. Scrape a spatula along the bottom of the pot and note the results: Very thin: If the apple butter immediately fills in the area you just scraped, keep cooking it.

The only difference is that apple butter is milled, pureed, or finely chopped and then cooked for a longer period of time, which gets out more water and allows it to caramelize.

While both applesauce and apple butter are made by slow-cooking apples with water, spices, and maybe a little sugar until you have something soft and saucy, apple butter is cooked much longer so that the mix cooks down even further to become a thick, glossy, caramelized spread.

Stir frequently to avoid sticking or burning. To check for doneness, remove some on a spoon and hold it away from the pot for 2 minutes. The apple butter is done if it holds its shape on the spoon.

Does Apple Butter Need to be Refrigerated After Opening? Absolutely! While sealed, the vacuum keeps out boogers that could cause spoilage. Average shelf life unopened is 11 months.

If apple butter is too sweet: Mix in a few squeezes of fresh lemon juice or a little lemon zest to help balance the sweetness.

If its too warm, the butter will be very soft and will be more difficult to rinse and knead later on. If too cold, the fat will have difficulty consolidating. You can start with fresh sweet cream or culture your own cream for more flavor.

While apple butter does contain some sugar, it is a healthier alternative to peanut butter, so long as you stick to the serving size. Apples not only help keep the doctor away, but also provide a lot of fiber that aids in digestion as well as vitamins B and C.

Why is my apple butter so dark? ›

During the slow cooking, the sugars that are naturally present in the apples caramelize into a deep, molasses-like flavor, and a dark color. This gives the apple butter its rich, sweet flavor and dark brown hue.

Here, we want the fruit to fall apart. Chop, but don't peel or core them, since the skins amp up the apple flavor and the core adds pectin, which helps the apple butter set.

Leave the crock of apple butter uncovered, and continue to cook on LOW heat for another hour or so before giving it another stir. The apple butter will be fairly thick, but still run off the spoon–like the texture of commercial apple sauce. Don't worry, the apple butter will thicken as it cools.

However, apple jam is thinner in consistency, lighter in color, and often includes bits of fruit, whereas apple butter is thicker, darker in color (thanks to caramelization) and blended until smooth. Apple jam sometimes includes seasonings, but apple butter always includes warming spices such as cinnamon or nutmeg.

And if you are wondering if you can eat apple butter by itself? The answer is yes. A spoonful is quite delicious!

Add equal parts flour to the melted butter.

If your applesauce is too runny, you can simmer it longer on the stovetop, letting some of that extra liquid evaporate. As it cools, it'll thicken up a bit more. Another quick fix is to dissolve a teaspoon of cornstarch in water and stir it into the applesauce.

When thickening a fruit pie filling, there are several options to consider. Very often flour or cornstarch is used, but in certain instances tapioca, arrowroot and potato starch can also help achieve the desired consistency.

Beurre manié —Also called kneaded butter, beurre manié is equal parts of softened butter and flour that are worked together into a smooth paste. It is used at the last minute to adjust the consistency of sauces, soups, and stews. Add a little at a time and allow to cook so the flour can swell and absorb liquid.