Tangy, sweet, and lightly spiced Apple Butter is my middle son’s favorite homemade fruit spread and it’s way past time I share it with you.
Several years ago, I started making fruit jams, jellies, butters, and sauces at home and discovered just how simple they are to make and how much better they taste than store-bought.
I used a jar of apple butter in this Spiced Apple Butter Pork Roast a while back and realized that I’d never shared the recipe for the butter itself.
I’ve made a few different versions of apple butter; this one is my favorite. The apple flavor is not overpowered by loads of different spices and it isn’t too sweet for my tastes.
Crockpot Apple Butter
When made on the stove-top, this takes a considerable amount of time and far more effort. With a crockpot, all the hassle is removed. Simply toss in the ingredients and walk away.
It really is that easy and it is the only way I make this recipe now.
While it can take up to ten hours to make this slow-cooker apple butter, the vast majority of that time is completely hands-off.
You can get it started in the morning and enjoy the fragrance of simmering apple butter all day long, or put it in the crockpot before you go to bed to wake up to the aroma of cinnamon and apples.
The mouthwatering aroma as the apples simmer is one of my favorite things about making apple butter in a slow cooker.
Can I can this?
If you are new to canning, this is a great place to start. I use a simple boiling water bath for this recipe which requires little more than sterile jars and lids and a pot big enough to fit your jars.
Be sure to follow proper canning procedures for safety and effectiveness. When finished, your canned apple butter will last for months or up to a couple of years with no refrigeration required (until unsealed, of course).
And people LOVE getting homemade gifts. (I know that I sure do! Homemade gifts are my favorite kind of gift.)
Make a big batch of this spread a few times a year so you always have a jar on hand to give as a teacher gift, hostess gift, or to share with a friend “just because.”
How to Use Apple Butter
I’m not exaggerating when I say the uses are countless. Of course, it’s delicious as a spread for toast, muffins, and crackers. Who can resist a peanut butter and apple butter sandwich? Peanut butter and apples are a classic combination that everyone loves.
However, it is also mind-blowingly good in Spiced Apple Butter Pork Chops, as an ingredient in marinade or sauce for chicken, and naturally in all kinds of desserts and baked goods.
Make an everyday quick breakfast more exciting by mixing a generous spoonful into a bowl of oatmeal or yogurt.
If you’re looking for more homemade jam recipes, take a look at my Homemade Peach Jam , Habanero Peach Jam, and Cranberry Pepper Jam. For more slow-cooker, apple-y goodness, look no further than my Stuffed Apples Recipe.
Apple Butter Recipe
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Place the apples in the crockpot and top with the sugar, cinnamon, and salt. Cover with lid and set to HIGH. After a few hours, uncover, stir and continue cooking with the lid off.
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Continue simmering until the mixture is thickened and dark brown. Stir occasionally, as needed to prevent sticking. When the liquid is absorbed, after 8-10 hours, blend until smooth. (I use an immersion blender right in the crockpot.) However, you can also transfer the apple mixture to a blender and puree it that way.
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Once the apples are pureed, you can adjust the thickness by leaving the apples in the crockpot on LOW and uncovering it. It will slowly thicken that way. Stir occasionally, to prevent sticking to the sides of the crockpot. (I typically leave mine to simmer that way anywhere from 30 minutes to 2 hours.)
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When the mixture has thickened and is finished, transfer it immediately into sterile canning jars.
This apple butter is everything you could want from a homemade preserve and so much more. It is:
- Packed with tangy, ever-so-slightly spiced goodness
- Just the right amount of sweet without being too sugary
- Full of apple flavor
- Easy to make, preserve and store
- Versatile enough to use in all kinds of both sweet and savory recipes
- Did I mention EASY?
Once you make this once, I know you’ll want to return to this recipe again and again.
Can I Make A Smaller Batch?
YES! I often make this recipe with just a couple pounds of apples, 1 cup of sugar, 2/3 teaspoon of cinnamon and a pinch of salt. It works beautifully to use up a few apples that are near the end of their deliciousness.
Just transfer the finished smaller batch into a jar and store in the refrigerator.
Apple Butter in the Crock-pot
Ingredients
- 6 lbs apples peeled and roughly chopped, I've used Gala, Fuji and Honeycrisp apples in the past
- 3 cups white sugar
- 2 teaspoons cinnamon
- 1/4 teaspoon kosher salt
Instructions
- Place the apples in the crockpot and top with the sugar, cinnamon, and salt. Cover with lid and set to HIGH. After a few hours, uncover, stir and continue cooking with the lid off.
- Continue simmering until the mixture is thickened and dark brown. Stir occasionally, as needed to prevent sticking. When the liquid is absorbed, after 8-10 hours, blend until smooth. (I use an immersion blender right in the crockpot.) However, you can also transfer the apple mixture to a blender and puree it that way.
- Once the apple butter is pureed, you can adjust the thickness by leaving the apple butter in the crockpot on LOW and uncovering it. It will slowly thicken that way. Stir occasionally, to prevent sticking to the sides of the crockpot. (I typically leave mine to simmer that way anywhere from 30 minutes to 2 hours.)When the apple butter is finished, transfer it immediately into sterile canning jars.
Notes
Nutrition
{originally published on 4/12/12 – recipe notes updated 7/15/19}
Holly Stanley says
Have you ever use erythritol or stevia instead of sugar?
Mary Younkin says
I’ve never tried that, Holly.
Donna says
I just made this and how long do you let it set before you can use it, it tastes so good as I was blended it and I was given a lot of apples and didn’t want them to go bad this recipe was easy to follow and the crock pot did all the work, Thank you for this recipe
Mary Younkin says
I’m so glad that you like the apple butter, Donna. You can use it right away.
Andra says
Can it be made leaving the peels on?
Mary Younkin says
I’ve never tried that, Andra, so I can’t say how that might work.
E.. Gail says
My moma buys apples now so i can make her apple butter.
Mary Younkin says
I love this!
Nancy says
Can it and seal it using a water bath process?
Mary Younkin says
That will work fine, Nancy.
Marie says
Can the recipe be doubled?
Mary Younkin says
Sure thing, Marie. It will work great.
Gayle says
I am making this right now. First time making it. It has been in my crockpot uncovered for almost 10 hours already and there is a LOT of liquid still in the crock pot. I am getting nervous that it won’t evaporate and all this work will be for nothing. 🙁
Mary Younkin says
The liquid will evaporate faster when you uncover the crock-pot, Gayle. If you’re making a large batch, it will definitely take longer.
Linda Davies says
I have never eaten or tasted apple butter but we had a lot of apples from our apple trees. So I made your recipe and followed it to the letter. It turned out perfect and tastes delicious. Had some in our porridge this morning and on toast. Will definitely make this again.
Linda
Mary Younkin says
I’m thrilled you like it, Linda!
Rebecca Luton says
Can I substitute honey? How much?
Mary Younkin says
I have no idea how that might work, Rebecca. You’d need to play with the recipe and see if it still reduces the same way.
Heather says
How well would this work with tart apples like Granny Smith?
Mary Younkin says
It will work nicely, Heather.
Mary says
In step 2 you say to simmer I assume the crock pot is on low for this.
Mary Younkin says
Yes, you’ll reduce the crock-pot temperature at that point.
Betty benson says
Doing a big batch do you have to put it in the refrigerator or do you just put the kids on them and they will be ok
Mary Younkin says
If you are not canning it in a hot water bath, then you’ll need to store it in the fridge, Betty.
Margo Driscoll says
A lot of the recipes I make in bulk I put in Ziplock bags, lay flat to freeze. Could the apple butter be put in a ziplock bag and frozen? I’m not much into sterilizing and canning but this sounds so good. If not, perhaps I will just do the small batch that you mentioned.
Mary Younkin says
I haven’t tried it myself, but I’m guessing it will freeze nicely, Margo.
Rebecca Joy Gardiner says
Awesome applebutter! Thanks
Mary Younkin says
I’m thrilled that you like it, Rebecca.
Casey A says
If I’m only cooking about 2 lbs of apples, do i still need to cook it 8-10 hours or will it be done and ready to mix with a mixer sooner??
Mary Younkin says
It will likely be done sooner than that, Casey. Just keep an eye on it.
Rick says
Do you have to pressure cook it
Mary Younkin says
No, you do not, Rick. I typically can in a water bath or just pop it in the fridge if I know we’ll use it quickly.
Lisa Vogt says
Made this but halved the recipe. First time ever making apple butter amd my husband and son live it.
Mary Younkin says
I’m so glad they like it, Lisa!
Ellen says
I have a question, I would like to make a batch of this without peeling the apples, is it necessary to take the wax coating off, if so I need suggestions as to how to this?
Mary Younkin says
I’ve never tried this without peeling the apples, Ellen. You’ll need to puree the finished apples very well to combine it smoothly.