Homemade Apple Butter
Homemade apple butter made in the slow cooker could not be easier! Simply mix up your apples, sugar, and spices and let it cook down all day (or overnight), puree it, and enjoy. Slather it on bread or biscuits, top your pancakes with it, stir it into your oatmeal, or simply eat it with a spoon! The perfect fall (or, heck, year-round) condiment. Instructions included for stovetop preparation!
It took me an embarrassingly long time to realize that apple butter was, in fact, not a variation of butter. While butter it was not, I found it was still utterly fantastic slathered on a piece of toast, or on top of brie and a cracker.
Apple butter has become one of my favorite things to stock up on during the fall season when it’s plentiful at farmer’s markets, orchards and local grocery stores. Once I discovered how incredibly easy it could be to make at home, I wasted no time making batches once apple season was in full swing each year.
Apple butter 101
So if it’s not actual butter, what is it?
Quite simply, it’s homemade applesauce that has been cooked quite a bit longer, which intensifies the flavor and gives it a caramelized color. It is then pureed for a super-smooth texture. It tastes like an ultra concentrated, incredibly thick and smooth version of applesauce.
How To Use It
Apple butter can be used in the same way you’d use any other fruit jam, but here are some ideas:
- Spread on toast, biscuits, and muffins
- Top your pancakes and waffles with it
- Serve with crackers and cheese on a charcuterie board
- Stir it into oatmeal
- Use it in place of pumpkin puree or applesauce in recipes
- Baste it onto chicken or pork chops
- Add it to your grilled cheese sandwich
Apples and spices
Types of Apples to Use
The beauty of making homemade apple butter is that you can use whatever your favorite variety is! That said, softer varieties of apples lend themselves especially well to apple butter making because they break down more easily can achieve that concentrated flavor we love. You can use all one kind or a mixture.
Some great choices would include:
- Braeburn
- Cortland
- Fuji
- McIntosh
- Golden Delicious
- Idared
- Gala
How to Prep the Apples
To prepare the apples, simply peel and core them, then give them a rough chop. Nothing fancy is needed here!
I like to use this swivel peeler, but if you do a ton of apple baking, you may want to invest in a tabletop apple peeler.
The Spices
I use a simple mixture of cinnamon, nutmeg, and cloves for flavoring the apple butter; the mixture creates such a warm, wonderful flavor!
I consider cinnamon a must, but feel free to play around with the others if you’d like; other options could include:
- Apple pie spice
- Allspice
- Ginger
Stovetop vs crock pot
Crock-Pot/Slow Cooker
I love making apple in the slow cooker – it’s totally hands-off and so easy!
To make this version, the apples are tossed with sugar and spices and cooked on low for 10 hours, then the vanilla extract is mixed in and any large chunks of apples are broken up, then it is cooked for two more hours. Then, use an immersion blender (or regular blender or food processor) to puree the apple butter for that silky smooth consistency. Let it cool and transfer to jars or storage containers.
Stovetop
If you wanted to make it on the stovetop instead, you will need to add a bit of liquid to the apples, sugar, and spices so that the apples don’t stick to the pan – you could use apple cider, apple juice, or water (about 1 cup). Cook, uncovered, over medium-low heat for 1 hour, stirring occasionally, then puree using an immersion blender, food processor, or blender. Return to the stove and continue to cook until it is thick and deep brown color, about 1 additional hour.
Shelf life, storage, and freezing
This is a “refrigerator” version, meaning that it is not meant for long-time storage. If you are interested in a recipe suitable for canning and long-term storage, I recommend the recipe from Simply Recipes.
- Refrigerator Storage – You can store the apple butter in the refrigerator for up to 1 month.
- Freezer Storage – You can store the apple butter in the freezer for up to 1 year. Thaw in the refrigerator overnight before using it.
You’ll love these other apple recipes!
- Easy Apple Crisp
- Apple Dumplings
- Salted Caramel Apple Cheesecake Pie
- Apple Fritter Doughnuts
- Homemade Salted Caramel Sauce
Homemade Apple Butter
Ingredients
- 6½ pounds (2.95 kg) apples, peeled, cored and sliced
- 1 cup (200 g) granulated sugar
- 1 cup (220 g) light brown sugar
- 1 tablespoon ground cinnamon
- ½ teaspoon (0.5 teaspoon) ground nutmeg
- ¼ teaspoon (0.25 teaspoon) ground cloves
- ¼ teaspoon (0.25 teaspoon) salt
- 1 tablespoon vanilla extract
Instructions
- Place apples in slow cooker. In a medium bowl, whisk together the sugars, cinnamon, nutmeg, cloves and salt. Sprinkle over the apples and stir gently to combine. Cook on low for 10 hours.
- Stir in vanilla extract, breaking up any large chunks of apples that remain. Cover and cook for an additional 2 hours.
- Remove cover and use an immersion blender to puree the apple butter until completely smooth. (Alternately, you could puree in batches in a food processor or regular blender.) If you want the apple butter thicker, you can continue to cook it on low with the lid of the slow cooker slightly ajar so that steam can escape.
- Allow the mixture to cool, then spoon into jars and store in the refrigerator for up to 1 month, or freeze for up to 1 year.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
I have a small slow cooker so I made one half on the first day, the other half on the second day. I tried an experiment. For the first batch I left the peels on and used a food mill. Big mistake. The texture was very soupy going through the food mill, with the peels sticking to the blades. Huge mess. And the resulting texture was uneven and kept separating. For the second batch I used the actual directions (lol!) and peeled the apples. I used an immersion blender. Beautiful texture and appearance. I worried that the spices would be too strong. They are perfect. This is a wonderful recipe just as written. ( P.S. I use apple butter to cook a pork loin in the slow cooker. I brown the pork, one sliced sweet onion and about 1 t. chopped garlic and place it in the slow cooker. Then I mix 1/2 c. apple butter,1 c. apple juice or chicken broth, about 1/4 t. dried thyme and put that over the pork. Cook on low about 6-7 hours until tender. Remove about 1 c. of cooking liquid and thicken in small saucepan with instant blending flour to be gravy. Serve with mashed potatoes). Thank you so much for this fantastic recipe for apple butter.
Super easy and tastes amazing!!!!!
Do you weigh the apples before or after peeling and coring?
I bought 6.5 lbs of apples, then peeled and cored them. Came out to be about 5.75 lbs.
Guess what? You don’t have to peel the apples. I just made this for the first time in the slower cooker (Instant Pot function). I used the immersion blender, and the peels ground up so smoothly you didn’t even notice them in the final product.
Hi folks. Never made apple butter but my husband loves it and for some reason hard to find at grocery stores around. This was so easy. Used my pampered chef apple peeler corer which also cuts apples in spirals. Only had 6 pounds of organic apples and no ground cloves so used Penzy’s apple pie spice. Followed recipe otherwise. I immediately filled my Mason jars and loosely covered till cooled. So glad I didn’t hafta do the hot water bath too. Must remember to start earlier than 3pm in future. 😮 Get outta here! So much better than store bought! My husband’s now a very happy camper.
It looks great, but I’ve had some questions. When the apple butter is done, can I place it in the jelly pots, must I leave it for 12 hours before I cool it and can I freeze it? If I may, shall I wait until it cools before the freezer is placed? How long is the freezer going to last?
Hi Peggy, I can’t guarantee that this recipe is suitable for long term storage at room temperature, but you can definitely freeze it! Let it cool, then place in jars and you can freeze for up to 1 year.
I lost my recipe so went on a search. I like that this recipe doesn’t require apple cider like my old recipe. You don’t need to peel the apples if you don’t want to. I never have. Thanks for the recipe!
This looks delicious! Any particular type of
apples?
We have found where I live in the mountains of NC Wolf River apples are the best apples to make apple butter. If you have never used them give them a try if you can find them.
We just went apple picking yesterday, perfect timing!
I’ve made apple butter quite a few times in the 47 years I’ve been married. It’s a fav around here. This last time, last week, I smoked the apples first and OMG what a fantastic compliment it is to meats! Holly cow! Used as a glaze it’s unbeatable!
Lee, did you add all the sugars/spices after you smoked them?
Delicious on cottage cheese.
This recipe looks great , but I have a few questions. When it is finished, can I put the apple butter in jelly jars, do I have to let it set out for 24 hours before I refrigerate it, and can I freeze the apple butter? If I can, do I have to wait for it to cool down before it is put in the freezer? How long will it last in the freezer?
Hi Adrian, You do not need to let it sit out for 24 hours, just until it is cool. Yes you can freeze, definitely let it cool first if you freeze, as well. You can freeze it for up to 6 months. Enjoy!
Overall, this recipe turned out beautifully and I’m glad I kept the peels! It took MUCH longer to reduce than 2 hours and my crock pot could not reduce it on low with no lid, so I had to use high, but the end result was great and my kids smelled it outside when they got off the bus and said I was torturing the neighborhood!
Love this recipe. Nutrition on one serving. But it does not say what one serving size is.
She states it’s for a pint and there are 32Tbsp in a pint. If that helps at all.
Could you put this apple butter through a water cannier after it is in jars and keep it on the shelf longer?
First attempt was a homerun! Can’t wait to start #2! 💞
Just made this last night. It is soooo good and the house smells amazing. I usually measure brown sugar “packed,” but I think next time I’ll try it just spooned into the measuring cup because for my taste I think it could be a bit less sweet. Double bonus, my grocery store had big bags of “unloved” apples for $0.99!! So I ended up with 32 oz of deliciousness for a buck. Thank you for sharing this recipe. I’ll definitely make it again.
This apple butter is the food of champions! Dying to eat this! Thanks for posting it, Michelle!
I accidentally mixed in the vanilla with the spices. Would this alter the taste when finished?
Just doubled recipe using red and gold delicious apples. All set to go with my large crock pot on low for the night. My first time making apple butter but I do make jellies and jams. Will let you folks know how it turns out…the recipe looks so easy and I had apples that needed using right away.
to think people buy apples in the store… city people.
I love most of this recipe, but, I also felt it was too sweet, so I added the juice of 1 lime, and 1.5 cups of raw unsweetened cranberries that I had in the freezer, so all that cooked together for the 10 hrs. I think that really helped to cut the sweetness back. Just a suggestion. Thanks for a good base recipe.
This recipe is so good I’m surprised I have any left to put in jars. It’s good enough to eat with a spoon. I did leave the lid ajar for three hours after it was in the slow cooker for 12. I’m going to definitely make this one again and I highly recommend it. Just the right amount of spices.
I just made this recipe, and managed to clear out my fruit bin in the fridge. I ended up using a 5 lb bag of honeycrisp apples, 2 lonely nectarines and a pint of sad looking blueberries. It turned out fantastic! The heavenly aroma woke us all up this morning, and I broke out the waffle maker. It was delicious on them, along with a side of maple sausage. I’ll be using it tomorrow for Apple Butter slow cooker pork chops😀 I will definitely be making this again!
OH MY!!!!! This is the ABSOLUTE BEST apple butter I’ve EVER had!!! I woke up this morning to wonderful, heavenly smells! Wish I had a HUGE crockpot, so I could make more at one time! Shared a pint with my neighbor and that left me 3 of my own! I MUST get an apple peeler/corer before I make it again though! Peeling apples hurts my hand! I HIGHLY recommend making this and have to MANY of my friends!
About to make my first batch. In Germany they eat Apfelmus on Kartoffelpuffers. Applesauce on potato pancakes. I’m going to make your recipe to be used the same way. !!!!
Never having tried apple butter I tried this on a friends reccomendation and I am glad I did 10/10
Can you water bath this slow cooker apple butter for long term storage? It looks yum-a-liscious!
Hi Claudia, I cannot guarantee that the mixture is a safe pH level for long-term storage, so I do not recommend it.
Oops, I added the vanilla with the sugar, will it turn out ok?
Looking for a lower sugar, same great taste version. Has anyone tried Truvia’s cane sugar blend for this recipe? I’ve used it for cookies and it was great, so just curious.
I made this apple butter 2 weeks ago and already ate some. I have it on toast every morning. it is soooooo good I will make it again tomorrow.. i did put some in the freezer from the last batch. Thank u for sharing. Mary
First time making apple butter it turned out pretty tasty! It wasn’t very time consuming at all that’s one good advantage. I wld deff recommend this recipe to anyone whose up for learning to make a great tasting apple butter.One thing I recommend stir as frequently as possible. Enjoy!!!
Loved how easy this was to make. Will definitely make it again. Even posted my picture on your Facebook group and already have sent two people the link to the recipe. I will be using some as a Christmas gift this year. I was fearful at first it was not thick enough but after an overnight chill in the fridge it was perfect. Thanks for another winning recipe.
I made this last month and it all disappeared! Made a second batch last night, only did not peel or core the apples. I simply cut the apples into 8 pieces added the rest of the ingredients, cooked overnight and put them through a food mill, which removes all of the seeds and skins. I pureed a bit with my stick blender and yum!
If you hot bath the jars for 20minutes and the kids seal it is shelf safe. My mom and i have done this for years.
I want to home can this apple butter. How long would I process the jars in a water bath or is it necessary to process it at all?
Hi Linda, I do not recommend using this recipe to can for long-term storage. I cannot guarantee its safety.
I just made this and it is way too sweet, kind of ruined the recipe! I recommend using half as much sugar as the recipe calls for.
hi video just loops, pauses by itself. maybe is server? maybe too many ad, who know. just thought i let you know.
If jars pop that they have sealed do you still need to freeze?
Hi Tereasa, I do not recommend using this recipe for canning for long-term storage purposes.
If the jars pop that they have seal does it still have to be frozen or refrigeration?
I love your apple butter recipe! I prefer this ground nutmeg and cinnamon combination too! :) Thx for sharing!
How much dose this make? Can these be processed in a water bath for canning/storing?
Hi Debra, This makes four pints of apple butter. I do not recommend using this recipe for canning or long-term storage, as I cannot guarantee the safety.
I think it would be totally fine to can this recipe, as apples have sufficient pH – check out this article: http://foodinjars.com/2013/09/canning-101-acid-and-ph-in-boiling-water-bath-canning/
Apple butter has always been a favorite of mine since I was a kid. I have made it a couple of times and not in a slow cooker. I have always had good results from it and now I am willing to try this method.
I have 12 cups of apple puree out of the cores and peelings and about 8 apples I decided to just cook in the crockpot. After cooking it, I ran it through a food mill. So, every recipe I see calls for x number of apples instead of cups of puree. How do I use it to make apple butter? It will be at least 2 crockpot fulls.
Thanks
Hi Diane, If you already have apple puree, then I would cook it low and slow with the sugars and spices. It doesn’t list amount of puree because most people start apple butter with whole apples, since to make apple butter you cook it down with the sugars and spices.
My mom always added a small amount of cider vinegar to hers then canned it. To this day store bought apple butter gets vinegar to taste for the real taste. Try it!!
Just made this recipe overnight and delicious!!!! Made it exactly as the recipe was written. Thanks for sharing!
I’m just making this recipe the second time and I can’t recommend it more highly it’s so easy. this time I reduce the sugars and I’m adding some honey I thought I’d give it a different taste. And the stuff is great in yogurt . Next time I was thinking of adding other fruit to the apples any suggestions rhubarb, pears?
Hi Johnny, I’m so glad you’ve loved this recipe! As for additional fruit, I’ve never tried others, but I imagine that pears would be fantastic!
This was my first attempt at apple butter and I have bookmarked this recipe. It is THE BEST apple butter I have eaten. I used a mix of McIntosh and Granny Smith apples. I also baked them for about 20 minutes prior to slow cooking. Everything else was strictly by the recipe. Oh my…heavenly!
I was invited along to an apple pressing session at the local school. Was a great afternoon but I saw the pulp being bagged up and asked what was happening with it. Was told it would probably be composted but that it could be used to make jam or apple butter. Had never heard of apple butter before so Googled and came across your site. So my attempt at your apple butter is made using apple pulp. My first batch is nearly ready and it smells amazing.
I got so many good reviews from all the family and friends that I gave my apple butter to. My husband was so upset that I was giving it all away that I’m starting a second batch tonight! It turned out great, thanks!
I have home canned and gifted slow cooker apple butter for many years and it is always a huge hit. For those asking about how to use it, the ways are almost endless. On toast, rolls biscuits and sandwiches with or without peanut butter are all great but don’t stop there. Try it back in the slow cooker with pork roast or chops or even beef for a dinner that is out of this world. When it’s the dead of winter and your apples are a mere memory make an apple butter pie and bring back that wonderful apple season taste. Top pancakes or waffles with a dollop for a nice change from maple syrup. Add a spoonful to oatmeal or cream of wheat for a sweet treat. Add a touch to plain yogurt or on top of ice cream, there is almost an endless list of ways this wonderful treat can be used so keep the shelves well stocked for yourself and friends.
I love making apple butter, we have some apple trees, we don’t spray them, just leave them natural. I make a couple batches of apple butter and give a jar along with some homemade biscuits. This recipe is easy and excellent.
I also invested in an apple peeler, makes peeling the apples a breeze, you can pick them up for very little on Ebay.
Just now put this on for the first time. If it works out well,,,,,,,I am going to make 2 big crockpots full and give away as just gifts for just because :) Love cooking and sharing!
Is the cloves a must have in this recipe? I know it’s a strong spice, but will it affect the outcome?
Thanks
Hi Jason, You could omit the cloves, or reduce them if you’d like. I think the results will be just fine.
P.S. I forgot to mention that my husband is diabetic, I have been making this recipe with Splenda and Splenda Brown Sugar Blend with great results. Be sure to note that 1/2 of the brown sugar blend = 1 cup, so don’t overdose on the brown sugar! :)
This recipe is awesome! I have made it three times now. It’s not only good on bread/rolls, but one of my favorite ways to serve it is on top of cottage cheese. When I was growing up we went to a restaurant that served it this way and that’s when I fell in love. Thanks for this easy recipe!
We have 6 pear trees so I substitute these firm but sweet pears for this recipe. We had a bumper crop this August so we peeled and cut into chunk all the pears we could, rinsed in water with Fruit Fresh, then froze in zipper bags. When I am ready, I defrost and drain off the extra liquid, then use this recipe overnight. Pouring into small canning jars while hot seals well for refrigerator storage and they make Great gifts for the holidays!
Tried this receipt because it had less sugar than most, I used Honeycrisp apples, which are really sweet to begin with, I like the brown sugar and white sugar together. I used 8 large apples, then followed the receipt. It was easy,put on before I went to bed, finished the next morning, but I don’t think I used enough apples, it was a little sweet for me, my husband said it was pretty darn good! It only made 1 and 1/2 pints. So next time I have a good idea how many apples I need to make more pints. Note: I sprayed the crockpot with Pam, it made clean up easy.
This recipe looks great. I Have pounds of organic apples and haven’t been sure what to do with them until now. I’ve modified the recipe and am using maple syrup as the sweetener about a cup. Ill let you know how it turns out.
Thanks!
Hi Michelle,
is it necessary to sterilize your jars before filling them with the apple butter?
I’m in the middle of making it right now and my house smells so good! can’t wait to taste it. =)
Thanks,
Helen
Hi Helen, Make sure they are clean, but you do not need to sterilize them, as this recipe is not meant for long-term storage.
Help can this recipe be cut in half? Need to make it for just one person for a gift HELP in crock pot ? How many jars do i need and can i use old jam jars any ideas can help me Thanks
Hi Marti, Yes, you could cut this in half. I would either use a smaller slow cooker or reduce the cooking time. You can use old jars; this is not meant to be made for long-term storage at room temperature, you will need to refrigerate it.
This is a wonderful recipe. Making apple butter in the crock pot is a perfect way to make your house smell delicious for hours while cooking up a delicious treat! To answer the question of many of the comments on here, you can use significantly less sugar without issue. I use around 1/4 a bushel (roughly 12 lbs of apples) at a time (I have a pretty big crock pot) and only put in 1/2 cup white sugar and 1/2 cup brown sugar. That means with this recipe, you could use only 1/4 cup white and 1/4 cup brown sugar and still have wonderful apple butter! It turned out the perfect consistency and still quite sweet! Thank you so much for sharing!!
much love,
Heather
http://www.simplefreshnatural.com
I made this yesterday..it turned out great and tastes wonderful!!!!! So easy :)
I am diabetic, can I cook the apples with a little bit of sugar free apple juice and a little bit o brown sugar instead all the sugar of the recipe?
Hi Martha, You could certainly try! I haven’t tried making a reduced-sugar version so I couldn’t vouch for the taste or texture, but if you do it, let me know how it turns out!
I just made this recipe WITHOUT the sugar, and the combination of spices is perfect! The longer it cooked, the sweeter it got. My apples were a sad lot of mystery hand-me-downs from a neighbor that I couldn’t stand to waste. I cooked them covered on low about 16 hours, then stirred in the spices and cooked uncovered to thicken .Talk about trash to treasure–YUM!!!
Thanks, Michelle
Do you know if you can substitue honey for any of the white sugar? Not sure how that would affect the consistency.
Hi Carol, I haven’t tried substituting honey, so I couldn’t say for sure how the texture might be affected.
I just made apple butter with white sugar AND about 1/2 cup of honey and it came out great. I bet substituting all the sugar with honey would be just fine!
Carolyn. Oct. 19 2014 11pm
I have made applebutter for many years. When it is done and still hot I put it in pint or jelly jars with lids on and rings. The lids will seal as they cool.
I just opened my last jar from 2 years ago and it was just as good as the day
I made it. I kept it in the refrigerator. But, I have frozen it also and it is
wonderful. I’ve kept it in the freezer for at least 3 years and it was great.
Good luck to all, I know you will enjoy.
I love this recipe! Simple and delicious. I processed mine in hot water bath so we can continue to savor it until next apple season. Thank you for sharing!!
You may have posted this but I don’t see it, so forgive me if I just missed it. Do you have nutrition info for this recipe? It’s utterly delicious, by the way!
Hi Molly, I do not have any nutrition information.
Should the lid be vented or completely off for the first 10 hours? Should it be off for the last 2? Love apple butter but I have never made it before.
Hi Julie, It should be covered for all of it. If at the end you find it’s not as thick as you’d like, then you can continue to cook with the lid ajar.
Cannot wait to try this bought a jar today at local farmer’s market. Top a bowl of cottage cheese with a spoonful!! Yum!!
Just turned my crock pot off, and I cannot believe how easy it was to make this apple butter! It is absolutely delicious, and the house smells heavenly! I think I am going to need more bread!!!
Made this yesterday, and it turned out wonderfully! My husband said it was the best apple butter he ever had! Thank you for a great recipe!
Just made this and it is delicious! I always say I want to try something late in the day, but it was worth it! I added the vanilla before bed and stirred it in with a potato masher. Set my alarm to get up at 2 to turn the crockpot off and cracked the lid to let it cool. This morning I put it in a blender and it is perfect! I thinking the heat while it cooled made it thicker. I found a site that was accurate in saying to cups of sliced apples equals one pound.
I accidentally added te vanilla with all pf the other spices right away. Will this have a major effect on the cooking process/flavor?
Me too! How did it work out??
Hi Emily, It won’t, but some of the flavor may cook out. You can always stir in a splash or two more at the end if you think it needs it.
This is wonderful! I made it once and am going to make it again with my kindergarten-aged son this afternoon for school. Delicious! Thank you for sharing.
Before! Just found the answer to my own question in the previous comments. Sorry!
Is the 6.5 lbs before you peel and core the apples or after?
Have you ever made this leaving the skin on the apples?
Hi Sherry, I have not. If you did, I would run it through a sieve or food mill so that it’s nice and smooth to eat.
I just made your recipe except I left the skins on the apples. It worked perfectly! The apples cook so long that the skins get very soft and once you use an immersion blender you can’t tell that the skins are in there. Lots of added nutrients as well! Beautiful recipe! Thanks for sharing!
Apple butter on breads is great, but its a must as a condiment for pork. Pork and apple butter and chicken breast and apple butter is amazing. Just add it like a sauce at the table.
This stuff is AWESOME! After picking 86lbs of honeycrisps today this was a sweet ending. We made a lot of applesauce, but I’m so glad my husband stumbled across this online. We’ll be making more of this in the am., but wanted to share with you my appreciation for the recipe. As my New England friends would say, “It’s wicked good!” Thank so much!
I love to cook. I love fresh veggies, fruits and berries. My boyfriend and I have begain canning. I’ve NEVER EVER made a jam, jelly or anything else. I watched my mom can and I helped, but never on my on. I’m now 50 and I just made the APPLEBUTTER and IT’S OUT OF THIS WORLD. I canned it and listening for the lids to go , Ping.
Thanks for the recipe !!!!
Just curious. Why don’t you recommend canning this version? It sounds yummy.
Hi Sara, Canned items typically need to have a certain amount of acidity to be deemed safe. I am not an expert on canning, so I can’t safely recommend canning this apple butter.
Just made this with a bunch of over-ripe apples from the backyard that I was just about to throw away! Turned out delicious and made me so happy to not have wasted bags of apples!
Thank you for the recipe!
Thanks for sharing your apple butter recipe. I made it and the result was fantastic! Just posted about it and linked back to your post :)
My favorite way to eat it? With a spoon! On toast or pancakes. Or used to glaze a pork tenderloin or sirloin tip roast. One of the few things my mom made time to make as a busy single mom of three who was working all the OT she could pick up.
Yum, can’t wait to try this recipe! I grew up eating my great grandmothers apple butter. Quick (and possibly very silly) question though, when I put the apples in the slow cooker should I cover them in water, add a little water, or no water? I’m a bit paranoid about them burning…
And what temperature setting do you use?
Thanks!
Hi Nicole, No, you don’t add any water. They will not burn. As the recipes states, you should cook them on low.
I am curious as to why your fantastic recipe is not good to can. Can you explain please.
Hi Felicia, Safe canning practices require a certain acidity level in the mixture, or to use a pressure canner, which I am not familiar with. For these reasons, I do not feel comfortable endorsing this particular recipe as safe for canning.
This is such a wonderful recipe! I wanted to be able to give it as gifts, which would require making a few batches well in advance of the gift giving – so did a bit of research . . . bottom line, apple butter actually is quite acidic and can be canned with either a water bath canner or a pressure cooker canner. I reference the site (noting the Q&A references USDA testing in a “water bath canning method”): http://www.pickyourown.org/applebutter.htm
and scroll down to the Q & A (toward the bottom):
“Q. Using a pressure canner: “What a fabulous Apple Butter recipe ! I would like to know you if can use a pressure cooker to process and if so do you know the ” pounds of pressure and the amount of time”? Cant wait to try the Pear butter next ! Thank you !”
A. Well, you could use a pressure canner, but there’s no advantage to it. Apple butter is so acidic, and gets cooked so long, that it rarely ever spoils when processed in a boiling water bath. I don’t remember a single jar spoiling on me in the past 25 years. In addition, since the only recipes tested by the USDA and Ball used a boiling water bath, we have to apply the same times to the pressure canner, as there is no data to support a shorter time. And the water bath times are only 5 minutes and 10 minutes, anyway, for pint and quart jars, respectively. So, you could use a pressure canner and use the times recommended for the boiling water bath, but I don’t see the point in it.”
Anyway, I just wanted to say your recipe is simply delicious and every jar I’ve made and given to friends and family has just not lasted long enough to be preserved. I tell the recipients that it is not “canned” or sealed so they know to use it right away and they just laugh at the suggestion – that I’m silly for thinking that it won’t go straight from the fridge onto the table – often for dessert that very evening! Thanks again for a great recipe!
That’s the recipe I used and I water bath canned mine with no problems..everyone loved it! So, I go back to that recipe again… thanks for the backup! :)
Thank You!
I’ve canned this recipe three years in a row using the water bath method without any issue. I just used up the last jar from 2016 and it was still wonderful! As a side note for anyone reading, the apple butter should always be piping hot to the point of bubbling/boiling in the crockpot when you can it. Never ever can a cold item in a hot water bath. :)
I just did one patch I don’t want to can yet. It only made 3 1/2 pints. So I want to make another batch and then can altogether. So should heat first batch up again and put in warm jars?
How long do you process in the water-bath?
I am in the process of making this and my house smells beautiful! Quick question, do I need to refrigerate immediately after jarring or after the first opening of the jar. I would like to give these as gifts at work and would like to understand how long before they need to be refrigerated or how long after being refrigerated they can get to room temperature…
Thank you!
Hi Robin, You will need to refrigerate immediately after the apple butter has cooled. They should remain refrigerated until serving (having them out for a handful of hours while gift giving is fine), and should be consumed within 2 weeks of making.
This looks so good! I’ve never had it before, but I am thinking of making it for Christmas gifts. If I make it this week and freeze it, could I just defrost it and give it out? Will it alter tsste? also, any.recommendations on what.I could serve it with?
Hi Linda, Yes, you could do that. Just make sure the tags note that it should be consumed within 2 weeks. I like to serve mine with brie and crackers.
This is my second batch.It is so good! Going to use some of this batch for Christmas gifts. Do try it. I followed the recipe exactly.
Is the 6 pounds before or after coring apples?
Before.
I’m making this recipe right now, and I am unsure if I should put the lid on the crock pot or cook it uncovered For 10Hours.
Hi Catherine, You are to cook it covered, then puree it. If you want it thicker, then cook it longer with the lid ajar.
This is exactly the answer I needed tonight! The recipe said cook 10hrs and then cover and cook another 2 so I wasn’t sure if it started to cook covered. Can’t wait to wake up to this in the morning.
YUM!!!!! I added a drop of cinnamon oil because I love that stuff. Thanks for a great recipe!!!
what do you use this apple butter for ?
cake?
sandwiches ?
My apple butter has cooked overnight and I’ve just added the vanilla. It is way too runny. Does it thicken once I purée ? Should I continue cooking now without the lid ? Does it need two more hours after adding the vanilla?
Yes, as stated in the recipe, if you want a thicker apple butter, you should continue to cook with the lid slightly off until desired consistency is reached. The amount of time will depend on the heat of your slow cooker and how thick you want it.
I apologize if this has already been asked but could you give an estimate of how many apples equals 6 and 1/2 pounds and or how many cups? I have LOTS of apples from the apple orchard but not sure the poundage! Thanks so much, looks delectable!
Hi Elizabeth, It all depends on how big the apples are, which can make a big difference in how much they weigh. Weight is really the best measure, but I think I used around a dozen or so apples, total.
Is turned out amazing, thank you for sharing.
For those without a crockpot, my friend bakes her apple butter for several hours in a very low oven. Stir occassionaly. Turns out delicious. I have some in my crockpot right now. Can’t wait until tomorrow!
Thanks for this recipe. Apple butter is something of a family tradition for me. In your notations, I saw you were planning to use it with Brie in a recipe for Thanksgiving. Could I ask for that recipe, as I would like to consider that as well.
Thank you.
Hi Sam, It’s actually not really a recipe. I usually just bake a wheel of brie in the oven, then when it comes out, serve it with apple butter and crackers on the side.
I made this applebutter. It was soooo easy and delicious.
This Apple butter looks so rich and flavorful. This is a seriously awesome fall treat!
Mine has too much cinnamon taste what can I do to correct this? Still have 6 his of cooking to go. Thanks
I so need to try this, I’ve never made apple butter but it looks so good and so easy!
It really IS very easy! You won’t regret making it, and I’d almost bet you WON’T make it only once!
Wow! Super easy recipe and delicious! Fantastic on toast, perfect breakfast item. Thanks!
I just made pumpkin butter in the slow cooker – great minds think alike! Love this! :)
How did you make it?
Thanks,
Brenda Long
You are not alone. It took me a looooong time too to realize butter has no place in apple (or pumpkin) butter. As in 34 years. HAHAHA.
I’m an apple fanatic but have only had apple butter a few times, on toast. The thought of it on brie is just mouthwatering. I can only imagine the way the house smells while this cooks. Cannot wait to try it.
I love the way it sounds! Bt 10hrs of slow cooker? Is there an alternative to maybe reduce the cooking time by using a pressure cooker? I understand that the intensity of the flavour can come only by the slow cooking
Hi Tanvi, I have never used a pressure cooker, so I don’t know how it would work or how the cooking time would translate from the slow cooker.
A pressure cooker won’t work because it is sealed. the long process in the slow cooker with the lid open for steam to escape is to reduce the volume. If it is sealed the steam won’t have anywhere to go
I have made peach butter and my girl friend made apricot. We added a box of Sure-Jell to the mix while it cooked. Both of these were delicious toppings for anything “toasted” or on a slice of fresh baked bread!
The last time I made apple butter I did it in the slow cooker & it was so much easier – no stirring or scorching. I processed it in a hot water bath & it lasted for months! I cheated this year – ALDI had it as a weekly special so I stocked up. Homemade bread is the perfect carrier for a thick layer of apple butter, but a spoon is too!
Is there anything I could substitute for cloves or just omit it?
Hi Vika, Since there are other spices in there, you could add an extra pinch of the others or just omit the cloves.
Cinnamon, nutmeg and vanilla are three of my favourite things! Thanks for the yummy recipe!
I need a slow cooker! This looks fabulous! :D
I grew up eating and making apple butter. This is very close to the recipe I use. Instead of vanilla I add a splash or two or orang liqueur or whiskey/bourbon. It adds that something extra to the butter.
i love apple butter and have been looking for this type of recipe! Thank you!
Apple butter is the best, I can’t believe I’ve never made my own! I need to stock up on apples so I can try this soon :)
I grew up eating apple butter on homemade biscuits…YUM!
We just recently – as in last week – moved to a new house in the country and had several people stop by to welcome us. This would be a perfect little way to say thank you to them and to the friends who helped us move. Thanks, Michelle, for the recipe and inspiration! OH! And apple butter on brie? . . . yum!! Believe it or not, apple butter is delicious eaten with cottage cheese or my kids like it in a bowl so they can dip animal crackers into it. And it’s a great comfort food of mine on a chilly fall morning to enjoy it on toasted bread with a cup of hot tea (or as an afternoon snack after being out in crummy weather such as is headed to Pittsburgh tomorrow :/ ).
Can you can it? I put up a lot of my jam, fruits and vegetables…Just wondering…
Hi Sandi, I don’t believe you can safely can this recipe; please see the write up above for a link to a cannable recipe at Simply Recipes.
Sorry for the previous question. I’ve looked it up: the average apple weights about 1/2 pound. :)
Do you happen to know approximately how many apples that was? I have a bagful of apples, but I don’t know how much they weight…
I just made this recipe and i used 6 honey crisp 3 granny smith and 6 gala apples.
I love apple butter on toast in the morning. Yum! May have to try a batch of this slow cooker version.
I’ve nerver made apple butter but I’ve been thinking lately that it’s time I tried so this is perfect. The crock pot is just too easy not to use!!! Thanks!
I really want to make this..however as a single person does anyone have any advice how to scale this recipe down? Can i still make it in my 6 qt slow cooker?
Hi Liz, I think you could scale it down and still make it in your 6 quart slow cooker. I have a 6 quart and it was completely full with apples when I started. Cooking on low, it doesn’t char the edges or anything.
Michelle thanks so much for the reply.Im going food shopping today..I will be attempting this and reporting back soon.
Love this slow cooker version! I’ve never made apple butter but would love t give it a try.
I’m surprised at the # of people who have never had it. We grew up having it on toasted and on peanut butter sandwiches. Can’t wait to try this recipe. Thanks
Someone JUST talked about making apple butter in a slow cooker and then I saw this pop up in my RSS feed. Yum! Time to go get some apples.
I think I have only had apple butter once but I think I am going to make this today and see how it turns out!! I have apples galore in my fridge!
This could be the year I finally tackle homemade apple butter! I’ve been intimidated by canning in the past, but I feel like I could handle this. Plus, I bet your house smells ahhhh-mazing while it simmers away. Yum!
Is there a way to make this without a slow cooker?
I have made it on the stove. It is basically like making applesauce but the proportion of ingredients are different which makes for a thicker, sweeter, heartier product. Also, I cook it on low, stiring often , for about an hour.
I love making apple butter. It can be addictive this time of year so thanks for this recipe. FYI, Trader Joe’s has a variety of yummy fruit butters. They offer a yummy cranberry apple butter this time of year along with a delicious pumpkin butter. They also offer fig butter and mango butter all year long.
Hi Lila, I imagine that you can make it on the stove, but it might take awhile.
Do you know if we can cut down on the sugar amount?
Hi Hanna, I think you could without a problem. Obviously it will affect the flavor though!
I would, I just made it and it seems overly sweet. Next time I will just go down by a quarter.
Can you can this recipe? Going to be making this for Christmas presents and want to can it. Thanks
This is my third year making this recipe. I first found it on Sally’s Baking Addiction. Yes, you can can it. I actually just opened my last jar from last year. Make sure you follow canning procedures and that your jars and lids are properly sterilized. I make it in two crockpots and filled 15 half-pint jars. Delicious!
Did you use the water bath method to can the apple butter?
Gosh, I’d never even heard of apple butter before! Looking forward to reading some serving suggestions in the comments! Think I agree that it would work best with cheese, maybe a strong cheddar….
Yeast rolls, biscuits and on plain bread.
Apple butter and peanut butter sandwiches are one of my daughter’s favorite sandwiches! I have seen pies and cakes with apple butter in them as well.
12 hours of torture, eh? I mean by that, the amount of time your house likely smells so intoxicatingly good from the apples, brown sugar & spices. I bet it’s pure torture not to want to rip the lid off your slow cooker and dive in! It sounds so good and I’ve never made it. I’ve made plenty of jams, chutney, slow cooker beans, spreads and so forth – but never apple butter. Need to change that! Pinned!
This is such a great recipe to use up a bunch of apples. I would not mind taking a spoon and digging in. :)