Makes 4 half-pint jars | Cook time 30 minutes, plus 8 hours in the slow cooker | Process time 10 minutes
- 3 lb. apples, peeled and cored (peels reserved)
- 1/2 cup maple syrup
- 1 tbs. cinnamon
- 1/2 tsp. allspice
- 1/4 tsp. cloves
- 2 tbs. fresh lemon juice
- Place the apples in a slow cooker and stir in the maple syrup, cinnamon, allspice, cloves, and lemon juice. Place the peels on top — they contain a lot of pectin, a natural thickener that will help give your apple butter its texture. Cover the pot and cook on low for eight hours. Alternatively, cook over low heat on the stovetop, stirring occasionally.
- Transfer the apple mixture to a high-speed blender, either discarding the apple peels or including them for extra fiber, as desired. Blend until smooth. Use a ladle to transfer apple butter to jars, leaving at least a 1/2 inch of headspace. Process in a hot-water bath for 10 minutes (see, “Yes, You Can” canning for instructions) or refrigerate without canning and use within a month.