Apple Butter Help Please

[CHoney]

Last night I made some applesauce, and then put it in the slowcooker on low to make apple butter. So far it's been in there for 12 hours, but it is still thin. My recipe says to test it, drop a spoonful on a plate, and there shouldn't be a water ring around the apple butter. There is a bit of a water ring. Is it going to get thicker, or should I just use it as it?

I'm thinking I added too much water when I made the applesauce. Thanks!

[gardenmommy]

You could try leaving the top off the crockpot for a couple of hours. That might evaporate some of the water. I usually make my apple butter in the oven, as I find that it thickens very nicely with a minimum of effort on my part.

[mamadelbosque]

I've never made it in the slow cooker (just always on the stovetop), but I always added sugar & spices then cooked it till it was nice and thick - basicly til a good bit of its water had evaporated. SO maybe, like the pp suggested, leave the lid off and see if that helps??

[AlwaysByMySide]

Another recommendation to take the lid off and let some of the water evaporate. (I always make mine in the slowcooker, and I never add water.)

[CHoney]

Thank you. I'll have to try it in the oven next time, or on the stovetop! I let it stand for awhile and it thickened up a bit. I've never had apple butter before, so I wasn't sure what to expect. I liked it though.

[Aubergine68]

I usually make it in the oven, too. Definitely try leaving the lid off. And letting it cool was a good idea -- gives the best idea of the consistency and sweetness of it. I have sometimes even found I needed to add a little water when oven-roasting it!

I was going to juice the extra apples this year, but then I walked by the apple butter in the store (10 dollars a jar!) and realized I need to do at least one batch.

For an extra treat, try adding an unwrapped caramel candy for every apple you use -- caramel apple butter.

I've also tried adding some sherry, spices, and lemon juice.

[Sailor]

I usually do oven or stove top. I personally don't wait for the water ring to disappear. I do bake or simmer for a long time, but I don't bother to wait for the water ring to disappear. It never has for me. However, once I have put it in jars, done the water bath, it is really thick. I mean, when I open up a jar - it's like magic in terms of how it has thickened!

The only thing I use in mine (beyond whatever spices I want) is 100% apple cider. So, just apples and some apple cider. No sugar or honey or anything like that (though you can add this if you want). It turns out so thick and delicious.

I love making fruit butters! I'm making some peach butter this weekend.

In your case, I'd leave the lid open and just wait until it looks and feels thick. But may still have a slight water ring.