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}
Linda Davies says
Making it for the second time this fall because we liked it so much, will probably give some as gifts because it is so good. So easy to make and so delicious.
Linda Davies
Mary Younkin says
I’m so glad that you’re enjoying the recipe, Linda!
Jenn says
How long does this keep in the fridge after making it?
Mary Younkin says
This will keep nicely in the fridge for at least a week or two. (Probably longer, but I haven’t tested that myself.) I typically process it in a water bath and then keep it in the pantry for a year or longer.
Jocelyn says
How long do you process the jars for canning for ?
Mary Younkin says
10-15 minutes is typically all that it takes, Jocelyn.
Cheryl Quintero says
After cooking for several hours at HIGH we are to remove the crockpot lid. Do we continue cooking at HIGH, or lower the temperature at that time?
Mary Younkin says
You’ll continue to cook it on HIGH uncovered until it reduces down enough to puree it. After it has been pureed, you’ll lower the temp and further reduce it to thicken.
Carrie Haglund says
This recipe sounds amazing… just wondering if you think a sugar alternative could be used, and if so, what would you suggest? I have monkfruit, swerve, splenda. I’m so excited to try this recipe, but I’m on weight watchers. Thank you
Mary Younkin says
I’m guessing swerve will work, but I haven’t tried it myself, Carrie.
Alicia B. says
This recipe made amazing apple butter! I’m now making a second batch. It’s the best I’ve ever tasted!
Mary Younkin says
I’m so glad you’re enjoying it, Alicia!
Ardy says
This is really good Apple Butter I substituted brown sugar (only 1 1/2 cups), nutmeg, cinnamon, and cloves. Can you freeze this Apple Butter?
Mary Younkin says
It should freeze nicely, Ardy.
michelle says
So you basically made a whole different recipe! Too funny, you people who do that crack me up!
Ardy says
Mary this is great! I made Apple Butter with my Grandma and it was lots of work. This is a breeze! And my sibblings want to know how I made Grandma Apple Butter. I have to make 24 more 1/2 pint containers before Christmas! Kuddos to you! Thanks much!
Mary Younkin says
I’m so happy to hear that you love the recipe, Ardy!
Judy Johnston says
A number of people asked for the yield of this recipe. I am sure that it varies with the type of apple used. I used a combination of fuji, granny smith & honey crisp apples and got seven 1/2 pint (1 cup) jars of delicious apple butter. JJ
Dara Brannan says
Most of the crock pot recipes call to refrigerate or freeze the apple butter. I want to can it so that I can have more room in my freezer. I am looking forward to trying this recipe. I have everything I need. However, the jars you used are very different from most I have seen. Can you send a ink to find those jars?
Mary Younkin says
I wish I could, Dara! I love that little jar in the photos. I found it in a secondhand shop years ago. I have no idea how old it is.
Dr. Lewis (Lew) Lash says
Mary, I would appreciate a little more information on processing the apple butter for storage in a non-refrigerated manner. You refer to processing; how does that work exactly.
As an aside, I really have enjoyed your recipes over the years. Keep up the good work.
Dr. Lewis (Lew) Lash
Mary Younkin says
You’ll bring a pot of water to a roiling boil and lower your jars into the canner using a jar lifter. (They should be completely covered with water.) I typically place a cloth hot pad or metal trivet in the bottom of the pot. Continue boiling and set the timer for 10 minutes. When the time is up, turn off the stove, and let the jars sit for a few minutes in the canner, and then lift them out with canning tongs. Place on a towel where they can sit undisturbed for 10-12 hours. After a few hours, check and make certain they’ve sealed by pressing down in the middle of the lid. If the lid has no give, it’s sealed. If you can press the lid in and it pops up a bit, your jars are not sealed. You can reprocess the jars or store them in the fridge at that point.
Mary says
Do I have to refrigerate or can I put it in cabinet.
Mary Younkin says
I keep it in the fridge, but if you are going to process the jars in a water bath or pressure canner, you can store them in the pantry.
Amy d Hardesty says
Mary, I’m looking forward to making this very soon but could you tell me what size crock pot you were using to do this recipe please
Mary Younkin says
You can use pretty much any size crockpot, Amy. A gigantic one might cook a little faster, but overall, I’ve used all my different crockpot sizes for apple butter.
Merrilhyn McElderry says
Beautiful recipe for the Crock Pot Apple Butter so am going to get more of your cooking tips.
love how clear your directions are and how lovely the photos are too.. great for someone like me who needs clarity in a cookbook. THANK YOU and blessings, Merrilyn Mc Elderry Northfield Mn
Mary Younkin says
Your comment is so sweet and exactly why I love writing recipes. As someone who literally could not cook when I got married, I was determined to learn and love that my blog helps others. You have made my day. Have a great week Merrilyn.
Vickke says
Using water bath. How long do you process once water boils for pint or half pint jars
Mary Younkin says
Here is a good guide for determining how long to process your jars: https://www.foodiewithfamily.com/basic-canning-how-tos/
Angie says
Made this apple butter for the first time last week, it is so good I’m making two batches again today. I added 1/4 teaspoon ground cloves to the crockpot pots.
Mary Younkin says
Sound delicious, Angie. Your house is going to smell like fall!
Alice says
Once you transfer the apple butter from the crockpot to sterile canning jars, do you need to give them a water bath or just keep them on the shelf with just the lids being hand tightened?
Mary Younkin says
Alice – They will still need a water bath to truly seal them.
Annette Morrison says
Making my second batch! Fantastic taste!
Mary Younkin says
Thank you, Annette. I am not sure what I love more about this recipe how it tastes or how it makes my house smell!
Melissa says
Do you peel the apples?
Mary Younkin says
I do peel the apples for apple butter, Melissa.
Lyn Brooks says
How many cups of cored, Peeled apples does this recipe require?
Mary Younkin says
You can figure 3 cups of chopped apples equals 1 pound of fresh apples.
Janine says
1st time trying this recipe. It was so yummy I will absolutely make some more. I did add about 5 more apples once they cooked down a bit. Did not add extra ingredients and it was still delicious.
Mary Younkin says
Perfect, Janine!