An incredibly rich and old-fashioned flavored apple butter that makes itself while you are sleeping. The long, slow cooking process renders a wonderfully deep flavor with notes of caramelized apple. It’s absolutely delicious! And if you want to store it long term, this recipe includes instructions for canning your apple butter!
An incredibly rich and old-fashioned flavored apple butter that makes itself while you are sleeping. This no-hassle recipe leaves the peels on so you have very minimal prep work (and can enjoy the extra health benefits of the peel). The deep brown caramelized color, thick consistency, and depth of flavor is only achievable through a low heat and lengthy cooking process. And boy, is this crock pot apple butter worth the wait! Use this apple butter like you would any other sweet spread (on bread, toast, muffins, scones, etc., in these amazing Apple Butter Cinnamon Rolls, and it’s also excellent as a base for barbecue sauce!
My husband, Todd, and I have several annual harvesting traditions. For years now, starting when we were dating, we’ve gone wild blackberry picking each Summer. Now that we have acreage with tons of blackberries of our own, we don’t have to venture very far. Our record high was 19 gallon freezer bags full! We enjoyed healthy smoothies all year long.
Another harvest tradition is late summer/early autumn apple picking. Previously we used to pick apples from a large orchard owned by a friend. Horses used to graze that orchard and they always made apple picking especially fun.
Sadly that friend has now passed on and the orchard was sold. Fortunately though we acquired several apple trees with the purchase of our home a few years ago and we planted 12 more of them two years ago.
We just finished our annual apple harvest and pressed about 15 gallons of fresh apple cider. (Looking for a great apple cider press or how to bottle and preserve apple cider for long-term storage? Check out our review and how-to article!) I’ve also been making my own raw apple cider vinegar, fruit leather, applesauce and of course this deeelicious slow cooker apple butter!
Be sure to give yourself the full 24 hours to make this crockpot apple butter. Start it during a time of day when you know you’ll be home about 4 hours before it’s done. The last few hours of cooking time you’ll want to give it an occasional stir. About 4 hours before it’s done you’ll also need to remove the lid to allow your apple butter to thicken. Depending on the juice content of your apples, you may need to let it cook a bit longer until it has reached your desired consistency.
The amount of sugar you use will depend on the sweetness of the apples. Whether the apples you’re using are sweet or tart, adjust the sugar accordingly. And remember, you can always start with less and add more toward the end.
You’re going to love what 24 hours of slow cooking does to this apple butter. Just when you think it can’t taste any better, you keep letting it cook until it’s rendered down to a rich dark brown color with a depth of caramelized flavor that will make you swoon!
Let’s get started!
Measure out the apples, apple cider, and apple cider vinegar.
Wash, quarter, and core the apples. Place them in a 7-quart slow cooker (if you don’t own one that large, simply half the recipe). Don’t worry about them turning brown – the apple butter is going to be brown anyway!
Add the brown sugar, white sugar, cinnamon, and cloves.
Pour in the apple cider and apple cider vinegar. Give it a quick stir.
Cook the apple butter on LOW.
After about 20 hours the apple butter will look like this:
Use a blender stick to puree the apple butter until it’s smooth. I use and like the Cuisinart Smart Stick. Blender sticks are a great little appliance to have. Also perfect for pureeing creamed soups instead of having to pour the hot soup in a blender and deal with cleanup.
Alternatively, you can (carefully!) pour the apple butter in a blender (you’ll probably need to do it in batches) and puree it.
At this point, let the apple butter continue to cook – with the lid open – to further thicken it. Let it cook for 4 more hours, stirring occasionally. Depending on how juicy your apples are, you may need to cook it a bit longer until the desired consistency is reached. Taste it and add more brown sugar if needed.
If you’d like to store your apple butter long-term, it’s super easy to can it!
While the apple butter is still hot, ladle it into hot sterile jars, leaving 1/4 inch headspace. Clean the rims with a wet cloth or paper towel, screw on the lids and process the jars in a boiling water bath for 15 minutes. This water bath canning set comes with everything you need.
Adjustments for canning at high altitudes:
- At 1,001 to 6,000 feet (305 to 1,829 meters) above sea level: increase processing time by 5 minutes.
- Above 6,000 feet (1,829 meters) above sea level: increase processing time by 10 minutes.
Store for up to a year in a cool place. This recipe yields about 5 pints.
Alternatively, freeze or keep in the fridge in air-tight jars for at least a month. This apple butter also makes wonderful gifts!
Enjoy!
Amazing 24-Hour Slow Cooker Apple Butter
Ingredients
- 6 pounds apples , stemmed, cored, cut into quarters
- 1 cup packed brown sugar
- 2 cups granulated sugar
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 2 1/2 cups apple juice
- 1/2 cup apple cider vinegar
Instructions
- Place the apples in a 7-quart slow cooker and add the remaining ingredients. Give it a gentle stir. Cook the apples on the "low" setting for 20 hours, giving the mixture an occasional stir after the first few hours of cooking.
- After 20 hours, use a [url:1]blender stick [/url]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. Depending on how juicy your apples are, you may need to cook it a bit longer until the desired consistency is reached. At this point, taste and add more sugar if desired.
- If you'd like to store your apple butter long-term, it's super easy to can it! This water bath canning set has everything you need. While the apple butter is still hot, ladle it into hot sterilized jars, leaving 1/4 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.
Notes
- At 1,001 to 6,000 feet (305 to 1,829 meters) above sea level: increase processing time by 5 minutes.
- Above 6,000 feet (1,829 meters) above sea level: increase processing time by 10 minutes.
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Danny says
19 September, 2013 at 3:56 pmI like to add Fresh Ginger root to my mix. Gives a great flavor.
The Daring Gourmet says
19 September, 2013 at 5:07 pmSounds fabulous, Danny!
Dawn says
3 September, 2018 at 1:48 pmhow much ginger root and when?
Anonymous says
20 September, 2013 at 2:39 amSorry to show my ignorance but what do you use it for? I’m itching to try it as I have a tree full of apples that I need to pick and be creative with!
The Daring Gourmet says
20 September, 2013 at 8:38 amYou know, you’re right – I probably should add that bit of information to my recipe instead of assuming everyone knows how to use it! Come to think of it, my husband had never even heard of apple butter before I made this. Use apple butter like you would any other sweet spread (bread, muffins, scones, etc.) You are so lucky to have that apple tree! YES, put it to use!! :)
*I’ve added this to my post. Thank you for pointing that out!
Anonymous says
20 September, 2013 at 6:32 amI am really trying to cut out sugar, have you ever tried it without sugar, would it be too sour?
The Daring Gourmet says
20 September, 2013 at 8:35 amIt all depends on how sweet the apples are to begin with. You can definitely make it without sugar and then just taste towards the end. You could even sweeten it with some stevia or agave at that point. Now, as to canning it, I’m not sure what the answer would be. The safety of canning something via water bath has to do with the acidity level of the food being canned and, for example, it’s the sugar in jams that makes that possible and keeps bacteria from growing. Now, if you’re freezing it, or plan on eating it shortly, then no problem at all.
Consuelo @ Honey & Figs says
21 September, 2013 at 2:30 pmApple-picking sounds so so fun! I wish it was popular where I live! This butter sounds wonderful and I can’t wait to try it ;-) The colour is very beautiful as well, I love it.
Have a nice weekend x
The Daring Gourmet says
22 September, 2013 at 7:45 amThank you, Consuelo! Well, I wouldn’t say that apple picking is particularly popular here, either. I’m always surprised when I’m driving around various neighborhoods and see apple trees laden with gorgeous apples in peoples’ yards just going to waste – and knowing you can be sure those same people are buying apples at the grocery store! I’m always so tempted to ask them if I can pick them! Anyway, yes, this apple butter is yummy. I love the depth of color and texture as well. Thank you for the compliment and thank you so much for visiting!
Heather says
24 September, 2013 at 11:18 amThis sounds yummy, and I want to make it for my in-laws this weekend! Is there a particular type of apple that you would recommend?
The Daring Gourmet says
24 September, 2013 at 11:27 amThanks, Heather! Honestly, it really doesn’t matter. The only thing impacted by the type of apple you use will be the sweetness of the finished apple butter. You can always add more sugar, so if you use really sweet apples, start with a little less sugar and then add more if you like at least a couple of hours before the apple butter is done. Let me know how it goes!
Janet says
5 October, 2013 at 6:38 pmJust finished making this today…… YUM!!!! And so easy! We’re fortunate enough to have an apple tree in our yard & our next door neighbour has one also so all but 3/4 lb of apples came from our own trees. I have never made apple butter before but have always loved it – this will be a go to recipe for years to come. Thank you so much!
The Daring Gourmet says
5 October, 2013 at 9:14 pmThank you, Janet, I’m so happy to hear you enjoyed it! I’ve made two batches of it myself and canned a bunch of it to enjoy for several months to come – if it lasts that long ;)
Abby says
11 October, 2013 at 12:59 pmWhat kind of apples did you use?
The Daring Gourmet says
11 October, 2013 at 1:03 pmHi Abby! We picked the apples in an orchard that had at least 12 different varieties and I used a mixture of them for the apple butter (all fairly tart). You can use any kind of apple, the only thing impacted by the kind you use will be the sweetness of the finished product. If you use really sweet apples, you can start with a little less sugar and then taste the apple butter around the 20 hour mark and add more at that point if desired. Whichever type of apples you choose, you’re going to love the end result!
Anonymous says
16 October, 2013 at 8:28 amPlease forgive my ignorance, but how do you “process” the jars in a 15 minute water bath? Would you use boiling water? This recipe sounds delicious… I want to give jars as gifts, so being able to store it for up to a year would be great!
The Daring Gourmet says
16 October, 2013 at 8:53 amYes, you would use a canner (large pot that has metal prongs to hold the bottles in place so they don’t hit against each other and break) and put the jars in boiling water. Googling “how to can” will give you all the info you need. This apple butter would make a wonderful gift indeed!
Jen says
27 October, 2013 at 10:27 pmThis apple butter is delicious. However, we have tried it twice now and it seems a little runny and doesn’t seem to thicken well for us. Both times we have followed the recipe exactly. Any suggestions?
The Daring Gourmet says
28 October, 2013 at 8:06 amHi Jen! This is the first time I’ve heard of that happening. It’s likely the apples you’re using, or could even be the altitude where you live. Whatever the reason there’s a simple fix – either cook it longer with the lid open until the desired consistency is reached or open the lid a couple hours or more sooner. The longer it cooks with the lid open, the more liquid will evaporate. So that apple butter will thicken whether it wants to or not! So happy you like the apple butter and thanks for your feedback!
Mechelle J. Fox says
29 October, 2013 at 7:51 pmI just put together a batch based on your recipe. I’m a right brained cook so I don’t tend to measure things exactly. I filled my 7 quart crock pot with cored and sliced apples, added the sugars, cinnamon, and cloves (measured). I also added an amount of freshly grated nutmeg, probably between a quarter and a half of a teaspoon. I’m not sure because I grated it directly into the pot. I didn’t have any cider so I increased the cider vinegar to a full cup and used two cups of water.
I am looking forward to tomorrow night when it will be done. Thanks for sharing the recipe.
The Daring Gourmet says
29 October, 2013 at 8:13 pmHi Mechelle! I’m happy to hear you’re making the apple butter! Well, with the extra 1/2 cup of vinegar it’s probably going to taste pretty vinegary – you may need to add some more sugar to try and tame the vinegar flavor and you can make any adjustments like that near the very end. But then, you might also find you like the extra “kick”.
Lisa says
6 February, 2014 at 11:37 pmI have not had to add sugar. My apples are very sweet.
Apple butter and pancakes, apple butter and biscuits. Apple butter on toast. YUMMMMM
The Daring Gourmet says
7 February, 2014 at 7:12 amThanks for your feedback, Lisa! I agree, apple butter is marvelous on practically anything!
Ruthanne Barnes says
27 April, 2014 at 3:30 pmHello, Goddess of all things yummy!
I preserve my homemade jewels by freezing rather than the water bath method, but for the added shelf life, I’d like to try my hand at canning.
It’s a lot to ask of you I know, but would you give me the directions for canning this Apple Butter please? I appreciate it so very very much! (you have no idea!)
Thank you so much!
The Daring Gourmet says
27 April, 2014 at 7:15 pmRuthanne, you are too kind! :) No problem whatsoever: While the apple butter is still hot, ladle it into hot sterile jars, leaving 1/4 inch headspace, and process the cans in a water bath for 15 minutes. Store for up to a year. This recipe yields about 5 pints. I canned the last batch this past Autumn and we’re still enjoying it :)
Brenda Monroe says
22 October, 2014 at 10:52 amI am currently making my second batch.. It turned out so good the 1st time, there’s none left, lol. I changed a few things like I did not add the vinegar, and I added 1/4 teaspoon of allspice.
Thank you for this great treasure.
Kimberly @ The Daring Gourmet says
22 October, 2014 at 1:26 pmFantastic, so happy you like it, Brenda! The vinegar is added in part for flavor but also largely for canning purposes to ensure the pH level is where it should be. We usually end up eating it so quickly and giving it away as gifts that canning isn’t usually necessary anyway :)
Cheryl says
25 September, 2017 at 8:00 amI made this recipe and it took 30 hours to thicken up with my crock pot. I also went to the liquor store and bought 2 cans of apple cider and my room mate tells me there is non-alcoholic apple cider, more like apple juice. That might be why it took longer.. Which kind of apple cider are you referring to? It is very tasty. Thank you.
Kimberly @ The Daring Gourmet says
25 September, 2017 at 7:14 pmHi Cheryl, yes, the time will vary depending on the water content of the apples themselves. And sorry for the confusion about the apple cider – yes, that refers to apple juice, not hard cider/alcoholic :) Still, I’m glad you enjoyed it and appreciate the feedback, thank you!
Linda Moon says
17 November, 2017 at 4:48 pmThank you so much. Perfect receipt and I have tried various others. I’ve had requests for more to share and use as Christmas gifts. Thanks again and merry Christmas to you and wonderful family.
Kimberly @ The Daring Gourmet says
17 November, 2017 at 4:57 pmWonderful, Linda, I’m so happy to hear that, thank you! Merry Christmas to you and your family also! :)
Janice A Fischer says
12 September, 2018 at 9:48 amI do a batch each year with half rhubarb and half apple; it prepared the same way and very tasty.
Kimberly @ The Daring Gourmet says
12 September, 2018 at 3:38 pmThat’s a great idea, Janice, I still have a ton of rhubarb in my garden and will have to try it!
Cindi Martineau says
26 October, 2018 at 9:33 amJust finished making a batch of this. I ended up adding a bit more spice to it and left out one cup of sugar. I’ll be freezing not canning. It is so DELICIOUS! I know that my family will love it!
Kimberly @ The Daring Gourmet says
26 October, 2018 at 10:38 amFantastic, Cindi, thanks so much for the feedback!
Connie says
5 November, 2018 at 9:06 pmI discovered apple butter a few months ago and I was amazed of its taste. And I always have apples in my kitchen so this will be great to use for those that have sat a little too long. Great idea on the slow cooker! Can’t wait to try it!
Aimee Shugarman says
6 November, 2018 at 4:44 amThis is such a delicious recipe and I love that it’s made in the slow cooker. My house smells amazing!
Katerina says
6 November, 2018 at 6:27 amThis apple butter looks and sounds amazing!! A must try!! YUM!!
Rachael Yerkes says
6 November, 2018 at 7:06 amYes please! I could eat this with a spoon!
Rachael Yerkes says
8 November, 2018 at 11:52 amI did eat it with a spoon!
Lori Lange says
6 November, 2018 at 7:48 amThis is the absolute best- we eat it all fall/winter long until it’s gone!
Jennifer Lehner says
6 November, 2018 at 8:04 amI love making apple butter and this recipe is so delicious!
Rachael Yerkes says
8 November, 2018 at 11:52 amYep this was so awesome! Thanks for the recipe!
Kimberly @ The Daring Gourmet says
8 November, 2018 at 11:56 amWoohoo, I’m so glad you enjoyed it, thanks Rachael!