Archive for the 'Jellies & Jams' Category

Slow Cooker Apple Butter

From mybakingaddiction

Slow Cooker Apple Butter

October 17th, 2011

Yield: 4 pints

Prep Time: 30 minutes

Cook Time:


6 1/2 pounds apples – peeled, cored and sliced
1 cup granulated sugar
1 cup light brown sugar, lightly packed
1 tablespoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 tablespoon pure vanilla extract


1. Place the apples in a slow cooker. In a medium bowl, combine sugars, cinnamon, nutmeg cloves and salt. Pour the mixture over the apples and mix well.
2. Cook in slow cooker on low for about 10 hours, stirring occasionally, until the mixture is thickened and dark brown.
3. Uncover, stir in vanilla and continue cooking uncovered on low for about 2 hours.
4. Use an immersion blender to puree the apple butter until smooth.
5. Spoon the mixture into sterile containers, cover and refrigerate for up to two weeks or freeze.
6. Serve on breads, muffins, pork chops or just eat it with a spoon.

Slow Cooker Salted Caramel Pear Apple Butter

From Nomnivorous

makes four pints

  • 3.5 pounds apples
  • 3.5 pounds pears
  • 1/4 cup water
  • 6 tablespoons lemon juice
  • 2 cups dark brown sugar
  • 1 teaspoon vanilla bean paste [or extract – or a spent vanilla bean pod]
  • 1 teaspoon sea salt


  1. Place all ingredients into a large slow cooker [6-8 quarts]. Turn the slow cooker on low and cover. Walk away for twelve hours.
  2. Now return to the slow cooker. Using an immersion blender or potato masher, puree the fruit mixture until smooth.
  3. Prop the lid partially ajar using a wooden spoon or chopstick. Keep the slow cooker on low. Let cook for up to twelve hours.
  4. Around eight hours in the second cycle, return, stir and check the taste and consistency. [You can adjust the salt, sugar, and add any spices if you’d like then.] I like to let the fruit butter get very dark and cooked down, but you can adjust to your liking. My final product cooked the full 24 hours.
  5. Store in the refrigerator for 2-4 weeks or water bath process. Ladle the butter in to hot, sanitized jars, leaving 1/4 inch headspace. Process in a boiling water bath for 10 minutes.

Jalapeno Jelly


* 1 large green bell pepper
* 12 jalapeno peppers
* 1 1/2 cups apple cider vinegar
* 1 pinch salt
* 4 1/4 cups granulated sugar
* 4 ounces liquid pectin
* 4 jalapeno peppers, seeded and finely chopped


1. Combine the green bell pepper and 12 jalapeno peppers in the container of a food processor or blender. Process until finely chopped. This can be done in batches, if the peppers do not fit.
2. Transfer the peppers to a large saucepan, and stir in the cider vinegar. Bring to a boil, and let simmer for 15 to 20 minutes. Strain the mixture through at least 2 layers of cheesecloth, and discard pulp. You should have about 1 cup of liquid.
3. Return the liquid to the saucepan, and stir in the salt and sugar until dissolved. Bring to a boil over medium-high heat. When the mixture comes to a rolling boil (one that cannot be stirred down), boil for one minute, then stir in the liquid pectin.
4. Stir in the remaining jalapeno peppers, and ladle into sterile jars leaving 1/4 inch headspace. Seal jars in a hot water bath. Refrigerate jelly after seal is broken.