24 Hour Crockpot Apple Butter
Prep time
Cook time
Total time
Serves: About 5 pints
  • 6 lbs apples, stemmed, cored, cut into quarters
  • 1 cup brown sugar
  • 2 cups granulated white sugar
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground cloves
  • 2½ cups apple cider
  • ½ cup apple cider vinegar
  1. Place the apples in a 7-quart slow cooker and add the remaining ingredients. Give it a gentle stir.
  2. Cook the apples on the "low" setting for 20 hours, giving the mixture an occasional stir after the first few hours of cooking.
  3. After 20 hours, use a blender stick to puree the apple butter until smooth. Continue to cook, now with the lid open, for the remaining 4 hours to allow the apple butter to further thicken. At this point, taste and add more sugar if desired.
  4. While the apple butter is still hot, ladle it into hot sterilized jars, leaving ¼ inch headspace, and process the jars in a water bath for 15 minutes. The apple butter will store in a dark, cool place for up to a year. Alternatively, freeze or store in the fridge in air-tight jars for at least a month. Makes about 5 pints.
*If you don't have a large 7-quart slow cooker, simply half the recipe.
*The amount of sugar you use will depend on the sweetness of the apples. Adjust accordingly. You can start with less and add more toward the end.
Recipe by The Daring Gourmet at https://www.daringgourmet.com/24-hour-crock-pot-apple-butter/