Ingredients
Scale
- 5 lbs apples (such as Fuji or Honeycrisp), peeled, cored, and chopped
- 1 cup apple cider or juice
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 1 tsp vanilla extract
Instructions
- Prep the Apples: Place peeled, cored, and chopped apples in a large, heavy-bottomed pot or slow cooker.
- Cook the Apples: Add apple cider, brown sugar, granulated sugar, cinnamon, nutmeg, cloves, and salt. Stir to combine.
- Simmer and Cook Down:
- Stovetop Method: Cover and cook on low heat, stirring occasionally, for 1-2 hours or until apples are very soft and reduced.
- Slow Cooker Method: Cover and cook on low for 8-10 hours, stirring occasionally.
- Blend to Smooth: Use an immersion blender (or transfer to a blender in batches) to purée until smooth and creamy.
- Simmer to Thicken: Return to the pot and simmer uncovered for an additional 1-2 hours (or on low in the slow cooker for 2-3 hours) until thickened to desired consistency, stirring occasionally to prevent sticking.
- Add Vanilla and Cool: Stir in vanilla extract, then allow to cool before transferring to jars for storage.
Notes
Storage:
Store in airtight containers in the refrigerator for up to 2 weeks or in the freezer for 6 months.
- Prep Time: 15 minutes
- Cook Time: 3-4 hours (Stovetop) or 10-12 hours (Slow Cooker)
- Category: jellies
