I present Slow Cooker Apple Butter with water bath canning notes and inventive recipe ideas to put every jar to use.

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I never expected the slow churn of a crockpot to turn simple apples into something this sticky, dark and totally addictive. My Slow Cooker Apple Butter Canning method makes jars that smell like fall but hit your tongue with a caramel depth you didn’t expect.

I toss in a bit of ground cinnamon cause who are we kidding, it matters. You’ll wonder how something so humble becomes so intense and yes you’ll probably eat a spoonful right from the jar.

Stay with me, I got canning tips and uses that saved my winter breakfasts more than once.

Ingredients

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Apples: base of apple butter, full of fiber and natural sugars, gives body and sweetness
Apple cider: adds tang and depth, boosts apple flavor, keeps mixture saucy
Brown sugar: gives caramel notes, richer sweetness, helps darken and thicken the butter
Granulated sugar: adds bright sweet, balances tart, helps preserve and set texture
Cinnamon: warm spice, gives cozy aroma and flavor, masks any bland bits
Lemon juice: brightens flavor, prevents browning, balances sweetness so it’s not sickly
Vanilla extract: optional, rounds flavors and adds warm floral notes, subtle and homey

Ingredient Quantities

8 pounds apples (about 16 medium, a mix of sweet and tart)

1 cup apple cider or unsweetened apple juice

2 cups granulated sugar

1 cup packed brown sugar

2 tablespoons ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

2 tablespoons lemon juice

1 teaspoon vanilla extract (optional)

How to Make this

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1. Wash, peel, core and roughly chop about 8 pounds of apples (about 16 medium); put the apples in a large 6 to 8 quart crockpot and pour in 1 cup apple cider or unsweetened apple juice to keep them from scorching.

2. Add 2 cups granulated sugar, 1 cup packed brown sugar, 2 tablespoons ground cinnamon, 1/2 teaspoon ground cloves, 1/2 teaspoon ground nutmeg, 1/2 teaspoon salt and 2 tablespoons lemon juice; stir everything so the sugar and spices coat the apples.

3. Cook on LOW for 8 to 10 hours, stirring every 1 to 2 hours and mashing a few times with a potato masher as the fruit softens; you want the mixture very soft and dark brown, that takes time so be patient.

4. When the apples are totally soft, puree the mixture until smooth using an immersion blender right in the crockpot, or carefully transfer batches to a blender or food mill; return the smooth apple butter to the crockpot.

5. Stir in 1 teaspoon vanilla extract now if using and continue to cook on LOW with the lid slightly ajar to let steam escape; cook another 1 to 3 hours until it reaches a thick, spreadable consistency. Test thickness by chilling a small spoonful on a plate, if it gels and doesn’t run, it’s ready. If you need to speed things up, finish reducing in a wide skillet over medium heat, stirring to avoid burning.

6. While it’s finishing, prepare jars and lids: wash jars, then keep them hot by simmering them in water or running them through the dishwasher on hot; keep lids and bands in hot water (do not boil lids).

7. Fill hot jars with hot apple butter, leaving 1/4 inch headspace; remove air bubbles with a nonmetallic spatula, wipe rims clean with a damp cloth, center lids and screw bands on fingertip tight.

8. Place jars on a rack in a boiling water canner, cover by at least 1 to 2 inches of water, bring to a full rolling boil and start timing; process pints and half pints for 10 minutes at sea level. Adjust processing time for your altitude according to your local canning guidelines.

9. When time is up, remove jars and place them on a towel or rack to cool undisturbed for 12 to 24 hours; you should hear lids pop as they seal. After cooling, check seals, wipe jars, label with date and store in a cool dark place for up to a year. Refrigerate after opening.

10. Quick tips: use a mix of sweet and tart apples for depth, don’t skip the lemon juice so acidity stays safe for water bath canning, if the butter is too thin you can cook it down more, and always follow official canning altitude adjustments if you live above sea level.

Equipment Needed

1. 6 to 8 quart crockpot or slow cooker
2. Large cutting board
3. Sharp chef’s knife (a good sharp one)
4. Paring knife and vegetable peeler
5. Measuring cups and spoons
6. Wooden spoon and a nonmetallic spatula
7. Potato masher
8. Immersion blender or a countertop blender/food mill for pureeing
9. Canning kit: mason jars with lids and bands, jar funnel, jar lifter and a boiling water canner or large stockpot with a rack

FAQ

8 pounds apples (about 16 medium, a mix of sweet and tart)

1 cup apple cider or unsweetened apple juice

2 cups granulated sugar

1 cup packed brown sugar

2 tablespoons ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

2 tablespoons lemon juice

1 teaspoon vanilla extract (optional)

Do I have to peel the apples? Peeling gives a smoother apple butter, but you can leave skins on if you run the cooked mix through a food mill or blender and want a bit more body.

Can I use any type of apple? Yes. A mix of sweet and tart apples gives better flavor than one variety alone.

Is water bath canning safe for apple butter? Yes, apple butter is acidic enough for boiling water bath canning when you follow tested packing and processing times.

How long will canned apple butter keep? Unopened and stored cool and dark it’s best within 1 year. Refrigerate after opening and use within a few weeks.

Can I freeze instead of canning? Yes. Spoon into freezer-safe containers leaving headspace and freeze up to 6 to 12 months.

My apple butter is too runny, what went wrong? It probably needed more reduction time. Return to low heat in the crockpot and cook longer, stirring often until thicker, then re-can or refrigerate and use.

What if a jar doesn’t seal? Either refrigerate and use quickly, or reprocess the jar with a fresh lid within 24 hours.

How To Make Apple Butter In A Crockpot: Step By Step Canning Recipe Substitutions and Variations

Apple cider or unsweetened apple juice: swap 1:1 with pear juice or white grape juice. They’re similar in sweetness so the apple flavor will be a bit milder, but it still breaks down and thickens the same.
2 cups granulated sugar: replace with 1 1/2 cups honey or 1 1/2 cups maple syrup. Cut the cider/juice by about 1/4 cup since these are liquid sweeteners, and expect a darker, stickier finish.
1 cup packed brown sugar: make light brown sugar by stirring 1 tablespoon molasses into 1 cup granulated sugar, or use 1 cup coconut sugar 1:1 for a more caramel like note.
Spice mix (2 tbsp cinnamon, 1/2 tsp cloves, 1/2 tsp nutmeg): use 3 tablespoons pumpkin pie spice as an easy swap for the same warm profile, or just bump cinnamon and add a pinch of allspice if you like.

Pro Tips

– Use a mix of apple types for depth of flavor and include some firm, tart apples like Granny Smith or Jonagold; cut them into uniform pieces so they cook evenly.

– To speed up thickening without burning, transfer the cooked apples to a wide heavy skillet and simmer over medium low while stirring and scraping the bottom; a splatter screen helps control mess and quickens reduction.

– Puree right in the pot with an immersion blender when you can, it cuts down on hot transfers. If you must use a countertop blender, only fill it halfway, vent the lid carefully and cover with a towel while pulsing.

– For safety and best shelf life follow tested canning times and altitude adjustments exactly, keep the lemon juice as the recipe directs to ensure proper acidity, check seals before storing, and label jars with the date.

How To Make Apple Butter In A Crockpot: Step By Step Canning Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I present Slow Cooker Apple Butter with water bath canning notes and inventive recipe ideas to put every jar to use.

Servings

servings

Calories

187

kcal

Equipment: 1. 6 to 8 quart crockpot or slow cooker
2. Large cutting board
3. Sharp chef’s knife (a good sharp one)
4. Paring knife and vegetable peeler
5. Measuring cups and spoons
6. Wooden spoon and a nonmetallic spatula
7. Potato masher
8. Immersion blender or a countertop blender/food mill for pureeing
9. Canning kit: mason jars with lids and bands, jar funnel, jar lifter and a boiling water canner or large stockpot with a rack

Ingredients

8 pounds apples (about 16 medium, a mix of sweet and tart)
1 cup apple cider or unsweetened apple juice
2 cups granulated sugar
1 cup packed brown sugar
2 tablespoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2 tablespoons lemon juice
1 teaspoon vanilla extract (optional)

Directions

Wash, peel, core and roughly chop about 8 pounds of apples (about 16 medium); put the apples in a large 6 to 8 quart crockpot and pour in 1 cup apple cider or unsweetened apple juice to keep them from scorching.
Add 2 cups granulated sugar, 1 cup packed brown sugar, 2 tablespoons ground cinnamon, 1/2 teaspoon ground cloves, 1/2 teaspoon ground nutmeg, 1/2 teaspoon salt and 2 tablespoons lemon juice; stir everything so the sugar and spices coat the apples.
Cook on LOW for 8 to 10 hours, stirring every 1 to 2 hours and mashing a few times with a potato masher as the fruit softens; you want the mixture very soft and dark brown, that takes time so be patient.
When the apples are totally soft, puree the mixture until smooth using an immersion blender right in the crockpot, or carefully transfer batches to a blender or food mill; return the smooth apple butter to the crockpot.
Stir in 1 teaspoon vanilla extract now if using and continue to cook on LOW with the lid slightly ajar to let steam escape; cook another 1 to 3 hours until it reaches a thick, spreadable consistency. Test thickness by chilling a small spoonful on a plate, if it gels and doesn’t run, it’s ready. If you need to speed things up, finish reducing in a wide skillet over medium heat, stirring to avoid burning.
While it’s finishing, prepare jars and lids: wash jars, then keep them hot by simmering them in water or running them through the dishwasher on hot; keep lids and bands in hot water (do not boil lids).
Fill hot jars with hot apple butter, leaving 1/4 inch headspace; remove air bubbles with a nonmetallic spatula, wipe rims clean with a damp cloth, center lids and screw bands on fingertip tight.
Place jars on a rack in a boiling water canner, cover by at least 1 to 2 inches of water, bring to a full rolling boil and start timing; process pints and half pints for 10 minutes at sea level. Adjust processing time for your altitude according to your local canning guidelines.
When time is up, remove jars and place them on a towel or rack to cool undisturbed for 12 to 24 hours; you should hear lids pop as they seal. After cooling, check seals, wipe jars, label with date and store in a cool dark place for up to a year. Refrigerate after opening.
Quick tips: use a mix of sweet and tart apples for depth, don’t skip the lemon juice so acidity stays safe for water bath canning, if the butter is too thin you can cook it down more, and always follow official canning altitude adjustments if you live above sea level.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.