Vanilla Rum Apple Butter
- 20m Prep Time
- 6h Cook Time
- 6h Ready In
A slow-cooker apple butter infused with vanilla and spiced rum. Perfect for spreading on biscuits or toast.
Ingredients
- 1.81 kg apples cored and cut into ½-inch-thick slices
- 237 ml brown sugar
- 14.8 ml lemon juice freshly squeezed
- 2.46 ml kosher salt
- 4.93 ml ground cinnamon
- 2.46 ml ground allspice
- 2.46 ml ground nutmeg
- 9.86 ml vanilla extract
- 118 ml spiced rum
Nutrition (per serving, estimated)
Estimated based off 7 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 285 mg
- Iron: 3.76 mg
- Magnesium: 113 mg
- Phosphorus: 220 mg
- Potassium: 2195 mg
- Zinc: 0.97 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 237 ml brown sugar
- 2.46 ml kosher salt
- 4.93 ml ground cinnamon
- 2.46 ml ground allspice
- 2.46 ml ground nutmeg
- 9.86 ml vanilla extract
- 118 ml spiced rum
Prepare
- 1.81 kg apples, cored and cut into ½-inch-thick slices
- 14.8 ml lemon juice, freshly squeezed
Let's Cook
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Step 1.
Core 4 pounds (10 to 12 medium) apples and cut them into ½-inch-thick slices. Leave the peels on if the apples are organic.
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Step 2.
In a medium to large slow cooker, combine the apple slices, 1 cup brown sugar, 1 tablespoon lemon juice, ½ teaspoon kosher salt, 1 teaspoon ground cinnamon, ½ teaspoon ground allspice, and ½ teaspoon ground nutmeg. Stir to coat the apples.
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Step 3.
Cover the slow cooker with the lid. Cook on high for 5 hours or on low for 10 hours, until the apples are very soft, browned, and juicy. Stirring occasionally is optional.
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Step 4.
Once the apples are very soft, unplug the slow cooker. Use an immersion blender to puree the mixture directly in the cooker until very smooth.
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Step 5.
Stir in 2 teaspoons vanilla extract and ½ cup spiced rum until well combined.
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Step 6.
Plug the slow cooker back in, set to low, and leave the lid off. Cook for about 1 hour, stirring occasionally (this time stirring is not optional), until the mixture is reduced and thickened to a pudding-like consistency.
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Step 7.
Scoop the hot apple butter into clean ½-pint jars. Let cool to room temperature, then seal with lids and bands. Refrigerate for up to 2 weeks, or process in a water bath canner for longer storage.