Description

A cozy, old-fashioned apple butter made right in the slow cooker! Fresh apples, brown sugar, and warm spices cook down into a thick, spreadable butter that’s safe for canning and perfect for gifting.

Ingredients

4 pounds apples (about 12-16 apples), peeled, cored, and sliced or chopped. (I think the best flavor comes from a mix of sweet and tart apples, but you can use whatever varieties you prefer.)
1 cup apple cider (you can use water, but apple cider makes it more flavorful)
3/4 cups packed brown sugar
3/4 cups granulated sugar
1/4 cup apple cider vinegar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves (optional but traditional)
Pinch of salt

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Instructions

Cook the Apples. Place the apples and apple cider (or water) into a large slow cooker (you will need an 8 quart). Cover and cook on HIGH for 3–4 hours, or until the apples are very soft and starting to fall apart
Puree the Cooked Apples. Use an immersion blender to puree the apples right in the crockpot (or transfer to a blender or food mill, then return to the slow cooker). The texture should be smooth and thick.
Add Sugar, Vinegar, and Spices. Stir in the brown sugar, granulated sugar, apple cider vinegar, cinnamon, ginger, cloves (if using), and salt.
Cook Down the Butter. With the lid slightly ajar to vent the steam, cook on LOW for 6–8 hours, stirring occasionally, until the butter is thick and glossy. It’s done when a spoonful mounds on a plate and no liquid seeps around the edges.
Can the Apple Butter. (Canning is optional – See Notes Below). Sterilize jars and keep them hot until ready to fill. Ladle hot apple butter into hot half-pint jars, leaving ¼-inch headspace. Wipe rims clean, add lids and rings, and tighten fingertip-tight. Process in a Boiling Water Bath for 15 minutes (adjust time for altitude). After processing, turn off the heat, remove the lid from the canner, and let jars rest 5 minutes before lifting them out. Cool jars for 12–24 hours; check seals before storing.

Notes

Important: If you’re new to canning, do not attempt to can without proper instruction. Improper canning can lead to serious foodborne illness. I highly recommend Ball Canning or the USDA Complete Guide to Home Canning to learn safe canning procedures before processing this recipe.

You also have the option to refrigerate or freeze apple butter. Simply allow it to cool and then pack it into freezer-safe containers and freeze for up to 6 months or refrigerate for up to 3 weeks (for best quality).

Prep Time: 30 minutes
Cook Time: 12 hours