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.
Slow Cooker Apple Butter
When made on the stove, making apple butter can require a considerable amount of time and far more effort.
However, with a crockpot, all the stovetop hassle is removed. Simply toss in the ingredients and walk away.
It really is that easy and it is the only way I made this recipe for the past ten years.
While it can take up to 8-10 hours to make this slow-cooker apple butter, the vast majority of that time is completely hands-off.
Once everything is in the crockpot, you’re free to carry on with your day without giving the apple butter another thought.
Get this 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).
As you know, 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.
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.
Crock-Pot Apple Butter Recipe
- 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 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.)
- 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.
Slow cookers or crockpots are an appliance of which I have more than one. If you are an avid slow cooker user like I am, you might understand the need for more than one. So, let’s talk about my favorites:
First up is this 6-quart slow cooker that has a locking lid. These crockpots are fantastic for transporting foods. Mine has gone everywhere from church potlucks to barbecues, game nights to Thanksgiving dinner. However, fair warning, these slow cookers run crazy hot. Low is closer to a boil than a simmer, the warm setting actually simmers. So trust me when I say HIGH is high.
My everyday slow cooker is this 8-quart Crockpot. It’s my go-to appliance for cooking large roasts and big batches of chili. Fun fact: did you know that a full 4-quart cooker, actually cooks more slowly than a half-full 8-quart cooker?
For just cooking a few pounds of chicken to shred for enchiladas or other smaller recipes, this 3-quart version is perfect.
Thanksgiving has become a breeze since I have mastered how to hold all of the side dishes using these medium-sized round slow cookers.
If you aren’t a fan of the idea of keeping more than one slow cooker in the house, these CrockPockets are a game-changer when it comes to preparing and holding multiple dishes at the same time. They slide into a standard 6-quart crockpot, dividing it into two sections that are perfect for serving different side dishes or keeping taco fillings warm for parties.
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 8/19/21}
Henrietta Cramer says
Thank you I have been looking for this. Just what I needed
Mary Younkin says
I’m so glad the recipe is helpful!
Maryanne says
It’ came perfect… I loved it!!
Nice on toast..can you make it with different fruits?
Thanks for such great receipes😊
Mary Younkin says
This recipe will also work nicely with pears. I haven’t tried it with most other fruits, as they lend themselves so nicely to jellies and jams most of the time.
Meghan Stitt says
I made this just last week and it is super tasty. My daughter has been putting it on everything. I really wanted to can this and put it in the pantry, but it didn’t really work… so I put the extra jars in the freezer. I’ve never actually canned anything before. Everything I look up about how long to do a water bath says to follow my actual recipe, but you don’t have anything about how to do this. Help! I want to make some more in order to give it as gifts. Thank you so much😁.
Mary Younkin says
Hi Meghan! This is the method I typically use for the water bath method: https://www.freshpreserving.com/waterbath-canning.html Happy canning! I’m so glad you like the apple butter.
Sharry says
Lov this recipe. So easy🤗🤗
Mary Younkin says
So glad that you like the apple butter, Sharry!
Kati James says
This sounds delicious. I don’t see in your recipe for long you process it in the water bath. How long do you leave it in there?
Mary Younkin says
I typically process for ten minutes, Kati.
Janice says
If I make this with the 6 pounds of apples, how many pints will this yield when finished?
Mary Younkin says
Hi Janice. This recipe will make enough apple butter to fill approximately (4) 8 ounce or 1/2 pint jars.
Roberta says
Is this 6 pounds of chopped apples or 6 pounds before chopping? Have you ever adjusted the sweetness after cooking?
Mary Younkin says
I use 6 pounds of apples before chopping. I’ve never adjusted the sweetness after cooking, Roberta.
Valerie says
To waterbath can no additional lemon juice or vinegar is required ?
Thanks. 😊
Mary Younkin says
You do not need to add acid to this recipe in order to use a waterbath, Valerie.
Ellen says
I thought you did need to add lemon juice, why do you say it isn’t needed?
Mary Younkin says
I don’t think it will hurt to add lemon juice, Ellen, however I’ve not found it necessary.
Diane says
Hi I’m in the middle of making a batch of this 👍can it be frozen? Ty
Mary Younkin says
Yes, this should freeze nicely, Diane.
Caitlin Jeter says
How long will this apple butter last in the fridge before it expires?
Mary Younkin says
We usually eat it within a couple of weeks, Caitlin.
Mary says
My first batch has ended up way too thick, but I’m not sure if it’s because my crockpot wasn’t hot enough (on high), or the blender wasn’t great (super chunky). It took about 14 hours to get the liquid evaporated. Any tips on how to make it a bit thinner if it happens again? It still tastes great, it’s just thicker than I was expecting.
Mary Younkin says
Hi Mary. If you want the butter to be a bit thinner, just blend in some of the liquid before it all evaporates. It’s a highly adjustable recipe.
Mary says
Your advice was great! It worked like a champ when I did the pears as a straight equivalent. Can you use this same recioe (with similar results) for pineapple? Or is it better as a compote?
Ellen says
I have never made apple butter before so I wanted a simple recipe when I came across this one and I absolutely love it, came out wonderful the very first try. I shared some jars with friends and they loved it too. Thank you so much!
Mary Younkin says
I’m thrilled that you’re enjoying the apple butter, Ellen.
Ellen says
I used this recipe with pears and it worked great!
Mary Younkin says
I’m so glad you liked it, Ellen!
Lee Fogarty says
Thank you for the recipe. I plan on making apple butter very soon but I do have a question. You said this recipe can be water bathed but i didn’t see a mention of how long. Should I w/b it about 15 minutes or would 25-30 be better?
Mary Younkin says
15 minutes is plenty of time for that, Lee. Enjoy the apple butter!
Pati says
What “liquid” are you talking about?
Mary Younkin says
The apples will break down as they cook and release liquids. As it continues to cook, the liquids will evaporate and then you will puree it all smooth in the end, Pati.
Jourdan says
How long do I boil the cans for? I plan on using 4oz mason jars. Also how long does it keep once the seal has been broken, if kept in a fridge?
Mary Younkin says
A ten-minute hot water bath will seal them nicely, Jourdan. Once opened, I try to use the apple butter within a week or two.
rita russell says
can i use this recetp for your peach jam
Mary Younkin says
I have no idea how this might work with peaches, Rita. However, you will definitely get a peach butter and not a peach jam.
Deaonna Crowe says
This is easy and delicious recipe. I have made three batches now. Will make again
Mary Younkin says
I’m so glad that you’re enjoying the apple butter, Deaonna!
Cathy says
Can I can this recipe
Mary Younkin says
Yes, this can be processed in a pressure canner or water bath for storage, Cathy.
Sandra Rose says
Have used this recipe several times in whole measure and half; with cinnamon and with other spices; but always the measures. Turns out great every time. Have copied this recipe to my favorite cookbook for quick reference. Thank you for this great recipe.
Mary Younkin says
I’m so glad that you like the apple butter, Sandra!
Courtney says
How long is “a few hours” for step 1? 2 hours?
Mary Younkin says
2-3 hours is fine for the first step, Courtney. I just like to give it a few hours covered at high heat before uncovering it, as it speeds up the process.
Adrienne Marich says
Delicious, easy!!!!
Mary Younkin says
I’m so glad you like the apple butter, Adrienne.
Rebecca says
Thank you for posting. I am new to slow cooking. My mother has a 2 quart glazed ceramic West Bend Bean Pot with an Electric plate that plugs into the wall outlet. I noted that people have mentioned putting the slow cooker on low and high. This pot doesn’t have that ability.
With just the plug on the Electric Heat plate what would be the cooking time be for the apple butter? Does the cooking time depend on how full the pot is?
Mary Younkin says
I’m honestly not sure exactly how that might work, Rebecca. I’d recommend just watching it as it cooks. I can’t guess what the cooking time might be.