The Best Slow Cooker Apple Butter Ever

  •  
  •  
  • 87
  •  
  •  
Print Friendly, PDF & Email

This is the best slow cooker apple butter ever, I promise. It’s really hard to find a really good apple butter at our local grocery stores. This recipe can be made with or without the cinnamon red hots.

Apples are being picked and delivered right now to grocery stores where I live. The best ones come from Washington State, in my humble opinion. But maybe that’s because I live in Utah and those are the best tasting ones we can buy here.

I remember growing up and making apple butter with my mother from the surplus apples we were given. Of course, back then we didn’t have a slow cooker, but the results are the same. It’s just easier to make it now with a slow cooker because you can prep the ingredients and set it and forget it.

The house smells heavenly, by the way, with those apples simmering in the slow cooker. I remember making apple pie filling with my daughters and I can’t find that recipe. The house would smell so good with the combination of apples and cinnamon cooking on the stove.

Step One

The first step is to grab your slow cooker. You can peel, core, and slice or chop your apples. I like to use an apple peeler. Of course, you can use a good knife to prep the apples as well.

Step Two

Now you cover the apples in sugar, cinnamon, cloves, salt, and red hots. Now, the red hots are optional, but they give the apple butter a little twist. And the finished product looks beautiful in jars to give as gifts.

Step Three

Cover and cook on high for one hour.

Step Four

Continue cooking on low for three to four hours. Your house will smell amazing!

Step Five

Cool slightly, and run the apples through a blender until smooth. Now place the mixture back into the slow cooker and continue cooking through the day. You want it to cook down and thicken up.

Step Six

Remove the excess liquid and place the remaining apple butter in mason jars. This batch will make about 6-8 pints depending on how many apples you start with.

When cool, place the jars in the refrigerator to store them.

Is your mouth watering yet? Oh my gosh, this is so easy to make and your neighbors will love it! I say bring on the apples, now.

It’s perfect to spread on your freshly toasted bread.

Slow Cooker Apple Butter Recipe

Apple Butter in a Slow Cooker by FSM
Prep Time
1 hr
Total Time
10 hrs
 
Course: Snack
Cuisine: American
Servings: 6 pints
Ingredients
  • 12 cored, peeled, and chopped apples (fill the slow cooker)
  • 4 cups sugar
  • 4 teaspoons cinnamon
  • 1/2 teaspoon cloves
  • 1/4 teaspoon salt
  • 1/4 cup cinnamon red hots
Instructions
  1. Start by filling your slow cooker with your apples. Cover in sugar, cinnamon, cloves, salt, and red hots. Cook on high for 1 hour. Lower heat and continue cooking for an additional 3 to 4 hours. Run through a blender until smooth. Place back in the slow cooker and cook for the remainder of the day (total cooking time about 9 hours). In the evening fill mason jars and seal. Keep in mind it will thicken as it cools. It will keep safely about two weeks in the refrigerator.

Which Apples Make The Best Apple Butter?

  • Jonathan
  • Winesap
  • Stayman
  • Golden Delicious
  • Macintosh
  • Gala
  • Or any other tasty soft apple. The softer the apple the quicker it will cook down to make apple butter

Where Did Apple Butter Originate?

Apple butter has an interesting history. This great way to eat apples actually originated in Europe and was brought to America by the colonists. Since there wasn’t any way to keep the apples grown by farmers and monastery residents fresh, these people experimented and developed a “preserve” process that has been used for centuries. Now we have fruit and vegetable canning as the approach to keep the aging apples safe to eat.

Is This Recipe Safe To Can?

No, it is not. I’m a Master Canner, Preserver and I know this recipe is not safe to can. If you want to bottle some jars please look at the recipe in the USDA Complete Guide To Home Canning chapter 2, page 6.

What’s The Difference Between Apple Butter and Applesauce?

They are both cooked with a little white sugar, brown sugar, and some spices, but apple butter is cooked down so it becomes a thick, and caramelized spread.

Does Apple Butter Contain Butter?

No, it does not. It’s like Peanut Butter, it doesn’t have butter, either. The term butter refers to the thick spreadable mixture. It’s as simple as that.

Can You Freeze This Recipe?

Yes, you can, just remember to leave enough room in the jar for the mixture to expand in the freezer.

Final Word

I really hope you try making this slow cooker apple butter. Here’s the deal, we need to prep, but we need to try new recipes whenever we can. Let me know if you’ve made homemade apple butter, I love to hear from you. We need to store water, food, emergency preps and know how to cook from scratch.

I’m sure most of you know how to cook from scratch, but there are a lot of people who don’t have a clue. We need to teach others and we need to now. Please keep prepping, we must. May God bless this world, Linda

6 thoughts on “The Best Slow Cooker Apple Butter Ever

  • October 8, 2019 at 8:23 am
    Permalink

    Linda
    The little town im from does Apple butter the old fashion way every fall. The peel, core and cut up about 50 bushels of apples and place in old fashion kettles outside and cooked over a fire all day and someone stirs it all day with wooden paddles. They make about 525 quarts. The Amercian Legion Auxiliary has been doing this for about 5 decades.

    Reply
    • October 8, 2019 at 8:41 am
      Permalink

      Hi June, oh my gosh, I can almost smell it! LOL! That would be so awesome to see!!! Thank you for sharing this, Linda

      Reply
  • October 8, 2019 at 10:55 am
    Permalink

    I have made slow cooker apple butter many times. Way easier than the way my mother made her homemade butters. One thing that I do differently, though, that as the apples get soft, I don’t puree the “sauce” but I use a potato masher to mash up the apples. I do this after the initial cook down and again as the butter thickens. It does leave some small chunks but I am ok with that. Also, after the initial cook down and mashing/pureeing, I use a wooden spoon to keep the lid lifted a little as it further cooks and thickens. This eliminates the liquid or most of the liquid you mentioned.

    As I was growing up, we put apples in the freezer for pies. We had one lone apple tree on our property and it grew huge apples. They made great pies! Well, all of the cores and peels went into a large (turkey) roasting pan with the sugar, cinnamon and cloves and a bit of water (don’t ask for measurements – mom did all of this by sight not by measurements!!). This all went into the oven at 250 F. We stirred it occasionally and cooked it down for hours (again, no particular time frame). When it was cooked to mom’s satisfaction, we put it all through a food mill. Finally, we DID can the butter by water bath canning.

    So, without purchasing the book you mention on canning, why do you say it cannot be canned?

    Another “butter” that we did by the same method was pear butter. It was the same in respect to the sugar, cinnamon and cloves and methods. It was also VERY good!!

    This time of year, we can purchase pumpkin butter at Trader Joe’s. I suppose it is made basically the same as apple butter as well. It is a wonderful substitute for peanut butter in cookies! OH my – I need to get some to make cookies now!

    Reply
    • October 8, 2019 at 11:08 am
      Permalink

      Hi Leanne, the recipe in my Master Canning book has these ingredients that are acceptable to canning. 8 pounds apples, 2 cups cider, 2 cups vinegar, 1-1/4 cups sugar, 2-1/4 cups brown sugar, 2 tablespoons cinnamon, 1 tablespoon cloves. It’s a hot bath recipe and then water bath canned. I knew someone would ask me if it was safe to can. I cannot in good conscience say it is safe to can. I have never made pear butter, sounds yummy! Linda

      Reply
  • October 10, 2019 at 10:19 pm
    Permalink

    Many years ago I was a young wife, hugely pregnant with my sixth child & my husband came in, proud as can be, & presented me with 60 lbs of pears he had been given by his employer. We were too poor to waste such a bounty but in my condition putting up that many pears was overwhelming! I had never heard of pear butter but knew how to make apple butter so that became my mission. It was wonderful & I usually make (a smaller amount) each year. Always takes me back over 40 years.

    Reply
    • October 11, 2019 at 7:54 am
      Permalink

      Hi Linda, I got the giggles about the pears because I can totally relate to needing those pears to feed the family. It’s just pears are harder to peel to can!! Oh, how I loved them after they were canned!! But hugely pregnant and needing to peel 60 lbs!! I love hearing you figured out how to make pear butter, I have never made that, great story, thank you for sharing!! Linda

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *