Slow Cooker Apple Butter

I am a lover of all things fall – from the leaves and pumpkins to cozy sweaters and Ugg boots, I adore it all – especially apple season.

A neighboring city hosts an Apple Butter Festival every October. It’s full of holiday crafts, historical reenactments, and of course amazing food. Although I love meandering through the aisles of vendors, I really go for two very important reasons: caramel slathered apples and homemade apple butter.

Unfortunately, I’ve missed this festival two years in a row – last year because I was in San Francisco and this year because I simply forgot about it. I sulked for a hot minute, but decided that I’d get my yearly apple butter fix by making my own.

At first I was little bit intimidated by the whole homemade fruit butter thing, but really it could not have been easier thanks to my apple peeler and slow cooker. The peeler allowed me to peel, core, and slice 6 ½ pounds of apples in a matter of minutes. I tossed everything into the slow cooker, set the timer for 10 hours and went about my day.

The result was a delicious, velvety smooth apple butter that definitely rivals any of the jars that I’ve purchased at the Apple Butter Festival and the best part is – I made it myself!

[pinit]

Slow Cooker Apple Butter

Yield: 4 pints

Prep Time: 30 minutes

Cook Time: 12 hours

Ingredients:

  • 6 1/2 pounds apples - peeled, cored and sliced
  • 1 cup granulated sugar
  • 1 cup light brown sugar, lightly packed
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 tablespoon pure vanilla extract

Directions:

  1. Place the apples in a slow cooker. In a medium bowl, combine sugars, cinnamon, nutmeg cloves and salt. Pour the mixture over the apples and mix well.
  2. Cook in slow cooker on low for about 10 hours, stirring occasionally, until the mixture is thickened and dark brown.
  3. Uncover, stir in vanilla and continue cooking uncovered on low for about 2 hours.
  4. Use an immersion blender to puree the apple butter until smooth.
  5. Spoon the mixture into sterile containers, cover and refrigerate for up to two weeks or freeze.
  6. Serve on breads, muffins, pork chops or just eat it with a spoon.

Notes:

  • I used a combination of Granny Smith, Fuji and Honey Crisp apples for this recipe.
  • The sweetness of your apples will depend on how much sugar you will need to add. Adjust according to your apples and preferences.
  • I have not canned this recipe.
  • The jars used in the photos are from Weck (900 - 1/5 L Mold Jars)
  • The labels in the photos were made using my Silhouette machine.
My Baking Addiction adapted from allrecipes

197 Responses to “Slow Cooker Apple Butter”

  1. Sam Andrews — October 20, 2014 at 7:49 pm

    I made this for the first time last year and was very good. Just finished my FIRST batch this year late last night and tasted it this evening for my dessert for the first time since I refrigerated it late last night. I must say it is even better this year! I used a blend of Fuji, pink lady, Granny Smith and red delicious and tweaked the spices just a bit as we love nutmeg! Made it sugar free except for the natural sugars in the apples and NO ONE believes me when I tell them it’s sugar free! Thanks, this is definitely a fall staple for us!

    • Jamie — October 22, 2014 at 8:01 am

      Sam-
      I am so glad you enjoyed the recipe. Thanks for stopping by.

      -Jamie

  2. Tiffany B — October 21, 2014 at 6:54 pm

    I made this, but used a food processor since I don’t have an immersion blender. Left it a little chunky, but I like it like that. Turned out delicious!

    • Jamie — October 22, 2014 at 8:00 am

      Tiffany-
      I am so glad the recipe worked for you. Thanks for stopping by.

      -Jamie

  3. Ian — October 22, 2014 at 10:43 am

    Hi Jamie,

    The recipe looks great. I’ve seen alot of recipes that are able to be canned but noticed you haven’t for this one. Is it possible? Thanks!

    • Jamie — November 8, 2014 at 10:01 pm

      Ian-
      I am most definitely not a canner, so I can’t give any advice on canning this particular recipe. Sorry I am not more of a help.
      -Jamie

  4. Denelle — October 22, 2014 at 7:05 pm

    I am on my second batch of this, love, love, love it :) However, I started to wonder the second time around if when the recipe says 6 1/2 lbs of apples – peeled, cored & sliced if the 6 1/2 lb weight is before or after peeling, coring and slicing?

    • Jamie — October 22, 2014 at 9:25 pm

      Denelle-
      I am so happy to hear you enjoy the recipe! That’s the weight before peeling, coring and slicing. I hope this helps.
      Jamie

  5. Andrea — October 26, 2014 at 9:57 pm

    Aloha! Our Apple selections isn’t as vast here in Hawaii….can you suggest the best apples for this? Also, if I wanted to use honey in place of at least the white sugar, what would the amount be? I think the brown sugar needs to be there for flavor. Thanks! Looking forward to not leaning over a hot pot!

    • Jamie — October 27, 2014 at 12:11 pm

      Andrea-
      Without knowing the types of apples that you have available, I would suggest using a variety of sweet and tart and adjust the sugar if need be. I hope this helps.

      -Jamie

  6. Jennifer — October 27, 2014 at 12:15 pm

    Apple butter is my husband’s favorite, so im going to try making it for him, but was wondering how long does it last in the fridge?

    • Jamie — November 17, 2014 at 9:20 pm

      Jennifer-
      It should keep in your refrigerator for a couple of weeks.

      -Jamie

  7. Patricia — October 31, 2014 at 2:35 pm

    My house smell divine…How long will a jar keep refrigerated before it starts molding? thank you

    • Jamie — November 17, 2014 at 9:20 pm

      Patricia-
      It should keep for a couple of weeks in your refrigerator.

      -Jamie

  8. Wanda Keeter — November 5, 2014 at 12:56 am

    can this be canned and if so what is the process time?

    • Jamie — November 8, 2014 at 11:38 am

      Wanda-
      I am not a canner and have never attempted to can this recipe, so I’m pretty much of zero help in the canning department. Sorry, but thanks for stopping by.
      -Jamie

  9. Judy — November 11, 2014 at 10:13 am

    Started cooking this recipe just a few hours ago. We are in Germany and I have no idea what kind of apples we found around our home, but they are super sweet snd delicious. Very similar in color to Pink Ladies I’ve seen in the states, but almost double the size. Completely organic so I can’t wait to see how this turns out. I am wondering if I need to stir the contents occasionally while cooking?

    • Jamie — November 19, 2014 at 6:57 pm

      Judy-
      I think I stirred it a few times, but sometimes, I just let it cook down at night. I hope you thought is was delicious!
      -Jamie

  10. Brook — November 16, 2014 at 10:18 pm

    when you say refrigerate for up to two weeks is that before you eat it or is that as long as it will keep in the fridge?

    • Jamie — November 17, 2014 at 9:16 pm

      Brook-
      Two weeks is the amount of time it will keep in your refrigerator. I hope this helps.

      -Jamie

  11. Susie — December 20, 2014 at 3:43 am

    Great recipe. This freezes beautifully. Also, I don’t peel or core my apples. You lose a lot of nutrients when you remove the skin, plus you lose color from the red peels. I cut them into halves or rough quarters and then use either a wire strainer or, preferably, a food mill (I borrow my mom’s old foley food mill) and process it through that like my great grandma used to do. It is easy, takes less time than all the peeling (I hate to peel things, lol!) and the kids still think it is fun to use the food mill.

    • Jamie — December 20, 2014 at 9:52 pm

      Susie-
      That sounds wonderful. Thanks for stopping by.

      -Jamie

  12. jcohalla — December 21, 2014 at 1:59 am

    will the apple butter last longer in the freezer than the 2 weeks in the fridge? Will I have to can the apple butter to make it last longer?

    • Jamie — January 30, 2015 at 1:11 pm

      Hello-
      I personally have not attempted to freeze this recipe, so I cannot comment as to how it will perform. I apologize for the super delayed response, a bunch of valid comments ended up in spam and I am just getting around to retrieving and responding to them. Have a great day.

      -Jamie

  13. Kelly — December 22, 2014 at 2:01 pm

    I am in the process of making this for the first time… was wondering how think the consistency should be when done? I followed the directions and after 12 hours, its still a bit thin. Will it thicken once refrigerated?

    • Jamie — January 30, 2015 at 1:09 pm

      Kelly-
      Yes, it will thicken once it cools completely. I hope this helps and I apologize for the super delayed response, a bunch of valid comments ended up in spam and I just getting around to retrieving and responding to them. Have a great day.
      -Jamie

  14. Sarah Grogger — December 22, 2014 at 4:18 pm

    Hi there, how much does this make? I wanted to make gifts for a few family members so wanted to see if I needed to double up or not.

    Thank you
    Sarah

    • Kim — February 3, 2015 at 9:20 am

      It says 4 pints in the recipe.

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