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Home » AMAZING 24-Hour Slow Cooker Apple Butter

AMAZING 24-Hour Slow Cooker Apple Butter

October 20, 2018

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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!

slow cooker apple butter best recipe crockpot 24 hours

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!

slow cooker apple butter best recipe crockpot 24 hours

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:

Apple Butter prep 7

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!

slow cooker apple butter best recipe crockpot 24 hours

Enjoy!

slow cooker apple butter best recipe crockpot 24 hours

Amazing 24-Hour Slow Cooker Apple Butter

Kimberly Killebrew
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!
Print Recipe
5 from 11 votes
Prep Time 20 mins
Cook Time 1 d
Total Time 1 d 20 mins
Course condiment
Cuisine American
Servings 160 servings
Calories 25 kcal

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
  • 1/4 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

*If you don't have a large 7-quart slow cooker, you can cut the recipe in half.
*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.
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.

Nutrition

Serving: 1tablespoon | Calories: 25kcal | Carbohydrates: 6g | Potassium: 24mg | Sugar: 5g
Keyword Apple Butter
Tried this recipe?Click HERE to rate it!

 

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Filed Under: Affiliate, All Recipes, America, By Country or Region, By Type of Dish, Canning & Preserving, Disclosure, Food, Gluten Free, North America, Sauces, Seasonings and Condiments Tagged With: apple butter, apples, crock pot, crockpot, fruit, gluten free, recipe, sauce, slow cooker, spread, vegan, vegetarian

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55 Responses

  1. Lynne says

    September 15, 2020 at 4:32 pm

    Can I use a handheld mixer instead of the little blender? Thanks much!

    Reply
    • Kimberly @ The Daring Gourmet says

      September 16, 2020 at 8:06 am

      Hi Lynne, you can definitely try it, the apple butter will probably just be a little chunky.

      Reply
  2. Rebekah Sanchez says

    September 9, 2020 at 12:14 pm

    Hello, could I sub regular vinegar for the Apple Cider Vinegar? I don’t have it on hand.

    Reply
    • Kimberly @ The Daring Gourmet says

      September 10, 2020 at 9:15 am

      Hi Rebekah, regular white vinegar has a much harsher flavor, I don’t recommend it for the apple butter. Instead you can just just omit the vinegar altogether and use extra apple juice instead. It won’t have quite the same flavor result but will still be delicious.

      Reply
  3. April Myers says

    December 22, 2019 at 7:16 pm

    Hey I just made this again and was getting antsy trying to get it took cook down to a thick enough consistency…so I just put them in jars with a slice of dried apple on top of each pour. I dry my apples almost to the point of crunchiness. Fingers crossed that does the trick!

    Reply
    • Kimberly @ The Daring Gourmet says

      December 23, 2019 at 12:34 am

      Hi April! That’s an interesting idea, you’ll have to let us know how it goes!

      Reply
  4. Mary says

    October 16, 2019 at 9:37 am

    Can you something other than apple juice? I have some pomegranate juice, but no apple juice.

    Reply
    • Kimberly @ The Daring Gourmet says

      October 16, 2019 at 4:54 pm

      Hi Mary, yes, you can substitute another juice or even just use water if you don’t want to mix in any other juice flavors.

      Reply
    • Eva E says

      November 25, 2020 at 12:23 pm

      My first try at making this recipe is right now in the last stages of cooking down to the right thickness. I didn’t have any apple juice, so I substituted pure, unsweetened cranberry juice. It is delicious! It added a tartness similar to adding lemon juice to an apple pie filling, and also enriched the color by adding the red cranberry color to the deep brown apples. I definitely will make it this way again.

      Reply
  5. Jennifer says

    September 8, 2019 at 12:46 pm

    Once this is finished, can you tell that the apple skin is in the apple butter? Thanks

    Reply
    • Kimberly @ The Daring Gourmet says

      September 8, 2019 at 1:16 pm

      Hi Jennifer, no you can’t tell at all. Happy slow cooking!

      Reply
  6. Rachael Yerkes says

    November 8, 2018 at 11:52 am

    Yep this was so awesome! Thanks for the recipe!

    Reply
    • Kimberly @ The Daring Gourmet says

      November 8, 2018 at 11:56 am

      Woohoo, I’m so glad you enjoyed it, thanks Rachael!

      Reply
  7. Jennifer Lehner says

    November 6, 2018 at 8:04 am

    I love making apple butter and this recipe is so delicious!

    Reply
  8. Lori Lange says

    November 6, 2018 at 7:48 am

    This is the absolute best- we eat it all fall/winter long until it’s gone!

    Reply
  9. Rachael Yerkes says

    November 6, 2018 at 7:06 am

    Yes please! I could eat this with a spoon!

    Reply
    • Rachael Yerkes says

      November 8, 2018 at 11:52 am

      I did eat it with a spoon!

      Reply
  10. Katerina says

    November 6, 2018 at 6:27 am

    This apple butter looks and sounds amazing!! A must try!! YUM!!

    Reply
  11. Aimee Shugarman says

    November 6, 2018 at 4:44 am

    This is such a delicious recipe and I love that it’s made in the slow cooker. My house smells amazing!

    Reply
  12. Connie says

    November 5, 2018 at 9:06 pm

    I 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!

    Reply
  13. Cindi Martineau says

    October 26, 2018 at 9:33 am

    Just 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!

    Reply
    • Kimberly @ The Daring Gourmet says

      October 26, 2018 at 10:38 am

      Fantastic, Cindi, thanks so much for the feedback!

      Reply
  14. Janice A Fischer says

    September 12, 2018 at 9:48 am

    I do a batch each year with half rhubarb and half apple; it prepared the same way and very tasty.

    Reply
    • Kimberly @ The Daring Gourmet says

      September 12, 2018 at 3:38 pm

      That’s a great idea, Janice, I still have a ton of rhubarb in my garden and will have to try it!

      Reply
  15. Linda Moon says

    November 17, 2017 at 4:48 pm

    Thank 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.

    Reply
    • Kimberly @ The Daring Gourmet says

      November 17, 2017 at 4:57 pm

      Wonderful, Linda, I’m so happy to hear that, thank you! Merry Christmas to you and your family also! :)

      Reply
  16. Cheryl says

    September 25, 2017 at 8:00 am

    I 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.

    Reply
    • Kimberly @ The Daring Gourmet says

      September 25, 2017 at 7:14 pm

      Hi 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!

      Reply
  17. Brenda Monroe says

    October 22, 2014 at 10:52 am

    I 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.

    Reply
    • Kimberly @ The Daring Gourmet says

      October 22, 2014 at 1:26 pm

      Fantastic, 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 :)

      Reply
  18. Ruthanne Barnes says

    April 27, 2014 at 3:30 pm

    Hello, 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!

    Reply
    • The Daring Gourmet says

      April 27, 2014 at 7:15 pm

      Ruthanne, 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 :)

      Reply
  19. Lisa says

    February 6, 2014 at 11:37 pm

    I have not had to add sugar. My apples are very sweet.
    Apple butter and pancakes, apple butter and biscuits. Apple butter on toast. YUMMMMM

    Reply
    • The Daring Gourmet says

      February 7, 2014 at 7:12 am

      Thanks for your feedback, Lisa! I agree, apple butter is marvelous on practically anything!

      Reply
  20. Mechelle J. Fox says

    October 29, 2013 at 7:51 pm

    I 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.

    Reply
    • The Daring Gourmet says

      October 29, 2013 at 8:13 pm

      Hi 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”.

      Reply
  21. Jen says

    October 27, 2013 at 10:27 pm

    This 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?

    Reply
    • The Daring Gourmet says

      October 28, 2013 at 8:06 am

      Hi 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!

      Reply
  22. Anonymous says

    October 16, 2013 at 8:28 am

    Please 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!

    Reply
    • The Daring Gourmet says

      October 16, 2013 at 8:53 am

      Yes, 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!

      Reply
  23. Janet says

    October 5, 2013 at 6:38 pm

    Just 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!

    Reply
    • The Daring Gourmet says

      October 5, 2013 at 9:14 pm

      Thank 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 ;)

      Reply
      • Abby says

        October 11, 2013 at 12:59 pm

        What kind of apples did you use?

        Reply
        • The Daring Gourmet says

          October 11, 2013 at 1:03 pm

          Hi 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!

          Reply
  24. Heather says

    September 24, 2013 at 11:18 am

    This 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?

    Reply
    • The Daring Gourmet says

      September 24, 2013 at 11:27 am

      Thanks, 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!

      Reply
  25. Consuelo @ Honey & Figs says

    September 21, 2013 at 2:30 pm

    Apple-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

    Reply
    • The Daring Gourmet says

      September 22, 2013 at 7:45 am

      Thank 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!

      Reply
  26. Anonymous says

    September 20, 2013 at 6:32 am

    I am really trying to cut out sugar, have you ever tried it without sugar, would it be too sour?

    Reply
    • The Daring Gourmet says

      September 20, 2013 at 8:35 am

      It 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.

      Reply
  27. Anonymous says

    September 20, 2013 at 2:39 am

    Sorry 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!

    Reply
    • The Daring Gourmet says

      September 20, 2013 at 8:38 am

      You 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!

      Reply
  28. Danny says

    September 19, 2013 at 3:56 pm

    I like to add Fresh Ginger root to my mix. Gives a great flavor.

    Reply
    • The Daring Gourmet says

      September 19, 2013 at 5:07 pm

      Sounds fabulous, Danny!

      Reply
    • Dawn says

      September 3, 2018 at 1:48 pm

      how much ginger root and when?

      Reply

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kimberly killebrew the daring gourmet

Welcome!  I’m Kimberly and I share delicious originals, revitalized classics and authentic dishes from around the world.  Come travel the world through your taste buds!

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