Crock Pot Apple Pumpkin Butter No Added Sugar Recipes

CROCK-POT APPLE BUTTER LOW SUGAR RECIPE

Steps:

• Core, peel and slice apples and place in a crock-pot.
• Mix together sugar, cinnamon, nutmeg, and salt.
• Toss apple slices with spice mixture.
• Cook on low for 10 hours.
• Stir in vanilla extract and crush large apple pieces with a spoon.
• Cook on low for 2 more hours.
• Allow apples to cool slightly and then puree with an immersion blender (or transfer in batches to a food processor.)
• Transfer to air tight containers and store in refrigerator for up to two weeks or store in the freezer for up to 2 months.

APPLE BUTTER

Steps:

• Place the apples in the bottom of the slow cooker. Sprinkle the cinnamon, nutmeg and cloves over top. Pour the water in and then stir to combine.
• Cook on low 8-10 hours, or until the mixture is thickened and dark brown.
• Place apples in a blender and blend until it reaches your desired consistency. Taste and add any seasonings or sugar if desired. Cook an additional hour.
• Spoon mixture into containers and seal with a lid. It will keep for 2-3 weeks in the refrigerator and 4 months in the freezer.

CROCK POT APPLE PUMPKIN BUTTER (NO ADDED SUGAR)

Steps:

• Add all ingredients to a large crockpot, stirring to combine.
• Set crockpot to LOW and crack the lid to let the water evaporate out. Let it cook. The idea is to cook out most of the liquid so it thickens.
• After several hours (I left mine overnight), check it, stir it, taste it, adjust.
• If it is still holding liquid, cook it longer, stirring, checking, tasting, and adjusting occasionally.
• When it seems thickened to your preference ("spreadable" maybe), spoon it into containers for the fridge, or prepare to can and preserve...continuing to the next step --.
• Bring a large canner pot to a boil and add sterilized jars.
• Bring one jar and a 2 piece lid out of the hot water. Fill jars to ½" of top. With a chopstick or similar utensil, stir and move the butter around in the jar, removing air pockets and bubbles. Then, tap the bottom of the jar firmly (but don't break it for gosh sakes!) on a towel on the countertop a few times to tamp down the butter.
• Wipe any gunk off the rim and screw on 2-piece lid until finger tight. Place jar in water and repeat until the butter fills the last jar. Leftover butter can be put in a jar and into the fridge. Try to do these steps swiftly.
• Cover the canner, bring water back to a boil, and process jars for 30 minutes. Remove from water carefully, and let cool.
• You may hear popping as the jars cool. Leave them be! Don't shake or jostle them for 24 hours. After that, check seals- lids should be sucked down. Any jars that didn't seal can be refrigerated.

BEST SLOW COOKER PUMPKIN BUTTER

Steps:

• Spray the inside of a slow cooker with cooking spray.
• Mix pumpkin puree, brown sugar, white sugar, cinnamon, nutmeg, ginger, cloves, vanilla extract, and salt in a bowl until well incorporated. Transfer to the slow cooker.
• Cook on Low, stirring occasionally, until pumpkin butter has thickened to desired consistency, about 3 hours.

SLOW COOKER APPLE BUTTER {NO SUGAR ADDED}

Steps:

• Core and roughly chop the apples. (You can leave the peel on.)
• Place apples in slow cooker and add spices and water.
• Cover and cook on low for 9-10 hours.
• Use an immersion blender - or transfer apple mixture to a blender - and blend until smooth.
• Reset slow cooker to high and continue cooking for two more hours. Leave the lid partially open to allow some moisture to escape (this helps thicken the mixture). Stir every 30-45 minutes to ensure the apple butter doesn't burn on the bottom of the slow cooker.
• Let cool and store apple butter in the refrigerator.