Zero Point Apple Butter

There’s just nothin’ like the smell and taste of homemade Apple Butter. This Zero Point Apple Butter is a MUST have-spread it on a slice of bread, muffins, biscuits, or as a topping for oatmeal, yogurt and/or ice cream!

PREPRATION TIME:

• PREP TIME: 15 minutes
• COOK TIME: 10 hours
• TOTAL TIME: 10 hours 15 minutes

Ingredients:

• 5 lbs. Fuji, Golden Delicious, Gala, McIntosh, or Pink Lady apples work best since they cook down faster.( but any combination of these would work). peeled, cored and chopped.
• 1 cup zero point brown sugar sweetener- I use Lakanto Monkfruit Golden Sweetener
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• Pinch of salt
• 1 tsp pure vanilla extract

Instructions:

Slow Cooker Directions:

1. Quarter apples and place in a large crock pot.
2. Add all other ingredients except for vanilla extract and stir to coat.
3. Place the lid on and let it cook on LOW for 10 hours or on high for 5 hours, stirring every couple hours. The apple butter should be thick and dark brown.
4. Remove lid. Stir in vanilla extract.
5. Cook for an 1/2 hour uncovered or until thick.
6. Using an immersion blender or hand mixer, blend apple mixture into desired consistency.
7. Pour apple butter in air tight containers with sealed lids and refrigerate.
8. Serve on breads, muffins, ice cream, yogurt, pancakes, or eat as is.
9. Store leftovers in the refrigerator for up to three weeks or freeze in smaller freezer containers for up to three months.

Instant Pot Directions:

1. Quarter peeled and cored apples and place in an Instant Pot.
2. Add all other ingredients except vanilla extract and stir to coat.
3. Close the lid and pressure cook at High Pressure for 5 minutes, then 20 minutes Natural Release. Open the lid carefully to avoid steam burn.
4. Stir in vanilla extract.
5. Using an immersion blender or hand mixer, blend apple mixture into desired consistency.
6. Pour apple butter in air tight containers with sealed lids and refrigerate.
7. Serve on breads, muffins, ice cream, yogurt, pancakes, or eat as is.
8. Store leftovers in the refrigerator for up to three weeks or freeze in smaller freezer containers for up to three months.

Stove Top Directons:

1. Quarter apples and place in a large Dutch oven or pot.
2. Add all other ingredients except for vanilla extract and stir to coat.
3. Place the lid on and let it simmer for two hours, stirring every 15 minutes or so to ensure the apples don’t
4. stick to the bottom. The apple butter should be thick and dark brown.
5. Remove lid. Stir in vanilla extract.
6. Using an immersion blender or hand mixer, blend apple mixture into desired consistency.
7. Cook for an 1/2 hour uncovered or until thick. Remove from heat and allow it to cool for 20 minutes.
8. Pour apple butter in air tight containers with sealed lids and refrigerate.
9. Serve on breads, muffins, pancakes, or eat as is.
10. Store leftovers in the refrigerator for up to three weeks or freeze in smaller freezer containers for up to three months.

Makes 20 ( 2 Tbsp) servings 
0 Points® per serving

Notes:

What can I use this Apple Butter for? 

This zero point apple butter makes for a delicous topping-on top of muffins, biscuits, pancakes, waffles, toast, your morning oatmeal, yogurt, as a sweet treat on top of ice cream, or eat it straight out of the jar with a spoon. I love making a large batch of apple butter and using it for neighbor gifts, teacher gifts-just fill up small mason jars with it, tie a ribbon around it for a fabulous healthy gluten-free treat or gift!