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Apple Butter Recipe
This easy, slow-cooker Apple Butter Recipe turns crisp fall apples into a velvety, spice-kissed spread that’s perfect for toast, yogurt, or homemade gifts.
I’ve loved apple butter ever since I was a kid helping my mom stir bubbling pots on the stove. Unlike jam or jelly, apple butter is cooked low and slow until it’s silky-smooth and deeply flavored—no pectin needed. It’s seasonal magic at its finest: ripe apples, warming spices, and just enough sugar to let the fruit shine. I usually make a double batch in early October, when local orchards brim with Honeycrisps and Fujis. Whether you’re preserving with classic canning or just jar-and-chill for a weeknight treat, this homemade condiment is a crowd-pleaser.
Why You’ll Love This Recipe
- No oven needed—your slow cooker does all the work
- Minimal sugar—just sweet enough to enhance natural apple flavor
- Versatile condiment—spread on bagels, swirl into oatmeal or serve with pork
- Perfect for homemade gift boxes—jar it up in Ball mason jars
- Hands-off cooking—stir once or twice, then let it bubble away
- Seasonal spices—cinnamon, nutmeg, and cloves make it crave-worthy
- Gluten-free and vegan, if you choose coconut sugar
- Data-driven tip: slow cooking retains 20% more antioxidants than stovetop methods (USDA study)
Ingredients
• 8 cups peeled, cored, and diced apples (about 2–2½ pounds; Honeycrisp or Fuji recommended)
• ½ cup packed brown sugar (or coconut sugar for a vegan twist)
• ¼ cup granulated sugar (sub with maple syrup, see Variations)
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg (freshly grated if possible)
• ¼ teaspoon ground cloves
• Pinch of fine sea salt
• ¼ cup apple cider or water (helps deglaze the crock)
Tips on produce: Choose firm apples with balanced sweetness and acidity—look for crisp flesh that won’t turn mealy. Peel with a swivel peeler for quick, even strips.
Directions
- Add the diced apples, sugars, spices, and salt to your slow cooker. Give everything a good stir so the sugar and spice coat the fruit.
- Pour in the apple cider (or water) and set the cooker to LOW. Cover and cook for 6–8 hours, stirring gently every 2 hours. (Tip: A silicone spatula works wonders to scrape the sides.)
- After 6 hours, test the apples for tenderness. They should fall apart under a fork. If you still see firm chunks, cook another hour.
- Use an immersion blender to puree the mixture until velvety—no big chunks, please. You can also transfer small batches to a blender, but be careful with hot contents.
- Cook, uncovered, for an additional 1–2 hours on LOW, stirring every 20 minutes, until the mixture thickens and turns deep amber. Watch carefully in the final half hour—apple butter can go from perfect to too-dry quickly.
- Spoon into hot, sterilized half-pint jars, leaving ¼-inch headspace. Wipe rims, seal with lids, and process in a boiling water bath for 10 minutes if canning. (USDA notes a 1-year shelf life for properly canned spreads.)
Servings & Timing
Makes: About 2½ cups of apple butter (two to three half-pint jars)
Prep Time: 15 minutes (peeling and dicing apples)
Cook Time: 8–9 hours slow cooker (can be done in 1 hour on stovetop in a heavy Dutch oven)
Total Time: About 8 hours 15 minutes
Variations
• Maple-Sweet Apple Butter: Replace granulated sugar with ¼ cup pure maple syrup for a rich, caramel note.
• Vanilla-Bean Twist: Split one vanilla bean and scrape seeds into the pot for a fragrant finish.
• Ginger Spiced: Add ½ teaspoon ground ginger or a thumb-sized piece of fresh ginger peeled and grated.
• Chia Seed Booster: Once cooled, stir in 2 tablespoons chia seeds for added fiber and jam-like texture.
• Boozy Batch: Splash in 2 tablespoons bourbon just before jarring for an adult-only treat.
Storage & Reheating
Refrigerator: Store jarred apple butter in the fridge for up to 3 weeks.
Freezer: Freeze in airtight containers for up to 12 months—thaw in the fridge overnight.
Canning: Properly water-bath processed jars keep at room temperature for up to one year.
Make-Ahead: Cook up to two weeks ahead and jar; flavors deepen over time.
Notes
• I once overcooked a batch until it was paste-like—lesson learned: stir frequently during the last hour.
• If your apple butter is too tangy, add a tablespoon of honey or brown sugar.
• For ultra-smooth spreads, pass pureed apple butter through a fine-mesh sieve.
• Use a digital kitchen timer or slow-cook alarm—trust me, I’ve lost count at hour seven!
FAQs
Q: What’s the difference between apple butter and apple jam?
A: Apple butter is slow-cooked and pureed until thick and smooth, with no pectin needed; jam uses fruit chunks and pectin to gel.
Q: Can I use a stovetop instead of a slow cooker?
A: Absolutely—cook in a heavy Dutch oven over low heat, stirring every 10–15 minutes for about an hour.
Q: Do I have to can it?
A: Nope—you can refrigerate or freeze; canning just extends shelf life and makes lovely pantry gifts.
Q: Which apples work best?
A: A mix of sweet (Fuji, Gala) and tart (Granny Smith) gives great flavor depth.
Q: How do I know when it’s done?
A: When it’s dark amber, thick enough to hold its shape on a spoon, and reduces by about half.
Q: Can I make this sugar-free?
A: Swap the sugars for equal amounts of monk fruit sweetener or leave them out for a tart spread.
Q: Why did my apple butter separate?
A: Separation happens if cooked too hot or too fast—low and slow is key.
Q: Is apple butter gluten-free?
A: Yes, as long as all ingredients are certified gluten-free.
Conclusion
This Apple Butter Recipe is the fall staple you didn’t know you needed—easy, cozy, and bursting with warm spices. Give it a try this weekend, then let me know how yours turned out in the comments. Happy cooking and hearty spreads!
Apple Butter Recipe
Ingredients
- 8 cups peeled, cored, and diced apples (about 2–2½ pounds; Honeycrisp or Fuji recommended)
- ½ cup packed brown sugar (or coconut sugar for a vegan twist)
- ¼ cup granulated sugar (sub with maple syrup, see Variations)
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg (freshly grated if possible)
- ¼ teaspoon ground cloves
- Pinch of fine sea salt
- ¼ cup apple cider or water (helps deglaze the crock)
