Apple butter is certainly a treat at this time of year! Apple butter, essentially, is a spiced applesauce that is cooked down until it is thick. It’s great as a spread on bread, french toast, pancakes, or crackers, as a glaze on pork or chicken, as a topping for vanilla ice cream, and combined with brie, cottage cheese, vanilla yogurt, or oatmeal. The possibilities are endless!
Apple Butter with Essential Oils
- 3 lbs of apples, peeled, cored, and sliced (roughly 6 large apples or 10–12 small apples)
- 1 cup organic apple juice (no sugar added)
- 1/4 cup sugar (optional)
- 1/2 tsp. cinnamon powder
- 1/4 tsp. nutmeg
- 1/2 tsp. kosher salt
- 1 tsp. lemon juice
- 1/2 tsp. vanilla extract
- 1 toothpick cinnamon essential oil
- 1 toothpick clove essential oil
- Put everything except the essential oils in the slow cooker, and cook for 10 hours on the low setting (cooking overnight works well).
- After 10 hours of cooking, blend the apple mixture in a blender or with an immersion blender within the slow cooker. Cook for another 2 hours with the lid slightly ajar so steam can exit.
- Check for doneness by putting a spoonful on a plate. Wait a minute or two. If a ring of liquid appears around your spoonful of apple butter, then it needs to continue cooking.
- Continue cooking in the slow cooker, checking on it every 10 minutes and more frequently the thicker it gets.
- If you want the apple butter to be done faster, you can transfer it to a saucepan and cook it over medium heat. Use a lid to contain the splatters, and lift the lid every couple minutes to let the steam escape, or prop the lid up with a chopstick. Remove from heat to stir every so often and check for doneness. When it stops splattering, it should be really close to being done.
- Once the apple butter has thickened, remove from heat and allow to cool for 10 minutes. Dip the toothpicks in the essential oils, and stir into the apple butter.
- Pour the apple butter into a pint-size jar and refrigerate.