This slow cooker apple butter couldn't be easier to make and will have your whole kitchen smelling like fall. It's rich, perfectly spiced, and completely safe for water bath canning so you can enjoy it long after apple season's over.
Call me basic but fall is without question my favorite time of year! For one it ushers in a break from the relentless Texas heat and equally important is associated with some truly delicious food. This slow cooker apple butter is the perfect way to capture the fruits of apple season and fall spices to be enjoyed year round!
While you can totally prepare the apples my hand, using an apple peeler really does make this preserve a breeze to make. Just peel and core the apples and throw them into a crockpot with some sugar and spices. Cook until soft, blend and voila! Apple butter! You can store in the fridge or process in a water bath to enjoy for many months.
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What is water bath canning?
Canning is simply the process of applying adequate heat to high acid food that is sealed in jars for the allotted time necessary to kill off bacteria and micro-organisms that cause food spoilage. During heating, oxygen is driven out of the jars, causing a vacuum seal to form when the jars cool down. This prevents any outside micro-organisms and oxygen from getting back into the food. When done correctly, canning preserves food safely for at least a year, although probably much, much longer.
You can check out my guide on How to Safely Water Bath Can at Home more resources on safe home preserving.
Safe canning resources.
If you are new to canning you can find great resources, recipes and tutorials at Ball Canning and the National Center for Home Food Preservation.
You can also check out my guide on How to Water Bath Can at Home.
More preserving recipes you will love.
Equipment
For the Slow Cooker Apple Butter:
While you can peel and core the apples by hand, I very much recommend using an apple peeler to make the process go SO much faster! I love this Johnny Apple Peeler, and when I'm not making apple butter my kids love eating the apple rings.
You will also need a crockpot. I love this All Clad Slow Cooker.
And you will need measuring cups and spoons and something to blend the apple butter with. I use my Belle immersion blender but if you don't have one you can blend in an upright blender.
For water bath canning:
- Mason jars: Make sure the jars are clean and that the lids are brand new. You cannot reuse canning lids.
- Large pot with rack OR Electric Canner: If you only can once in a while using a large pot with a canning rack works just fine. As someone who personally does a lot of canning and I absolutely LOVE my Ball FreshTech Electric Canner.
- Jar lifter: You will need a jar lifter to remove the hot jars from the water bath.
- Funnel: I personally love this canning funnel because it also allows you to measure the headspace easily.
- Ladle: This Prepworks Canning Scoop is my favorite.
Ingredients & Substitutions
- Apples - I recommend using a mix of tart of sweet apples, such as Granny Smith and Honeycrisp. But you can really use whatever you have on hand.
- Apple juice - You can also use apple cider or substitute with water if preferred.
- Brown sugar & White granulated sugar - I like using a mix, but you can use one or the other if preferred. You can also substitute some of the sugar with honey if you like.
- Ground cinnamon, All spice, Ground ginger and Cardamom - These are the spices that I love for apple butter, but you can definitely adjust or leave any out according to your personal preference.
- Vanilla extract - Again, I love the flavor but feel free to omit if preferred.
- Lemon - Fresh or bottled both work.
- Salt - You can omit this but I think just a pinch of salt really balances the flavors.
Recipe FAQs
Yes. For the best smooth, velvety texture, you'll want to peel, core, and slice the apples before adding them to the slow cooker. Leaving the skins on can make the butter slightly more textured.
Absolutely! Feel free to tweak the spice blend to your liking. If you love cinnamon, add a little more. Or if you prefer a lighter flavor, you can cut back on the allspice or ginger.
Nope! If you're not planning to can it, just store it in an airtight jar in the fridge for up to two weeks or freeze it for longer.
You can! Just simmer everything in a heavy pot on the stovetop over low heat, stirring occasionally until the apples are soft enough to blend. It'll take a little more attention, but still turns out delicious.
If your apple butter looks too thin, just remove the lid or leave it slightly ajar and keep cooking on low until it reaches your desired thickness. Stir occasionally to prevent sticking. Remember, it will thicken a bit more as it cools.
Different apple varieties release different amounts of liquid, and every slow cooker heats a little differently, so the cook time can vary.
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Made this homemade slow cooker apple butter recipe? Let me know what you think in the comments!
Recipe
Slow Cooker Apple Butter {for canning}
Ingredients
- 5 lb apples
- 1 cup apple juice I recommend organic 100% apple juice or cider
- 1 cup brown sugar
- 1 cup white granulated sugar
- 1 tablespoon ground cinnamon
- 1 teaspoon ground all spice
- 1 teaspoon ground ginger
- ½ teaspoon ground cardamom
- 1 teaspoon vanilla extract
- 1 lemon, juice of
- pinch of salt
Instructions
- Peel, core and slice the apples then place in a large slow cooker. Add in all remaining ingredients and cook on low heat for 8-10 hours (4-5 hours on high heat) until the apples are soft and fragrant.
- Turn off the heat and blend with an immersion blender until smooth. (If you don't have an immersion blender you can transfer the mixture to an upright blender and blend that way). At this point you can either spoon the apple butter into jars and place them in the fridge or can them using the instructions below.
Water bath canning instructions
- Ladle the apple butter into mason jars leaving about ¼th to ⅓rd inch of headspace.Remove air bubbles and wipe the jar rims.Place on new, clean lids and bands and process in a boiling water bath for 10 minutes (adjusting time for altitude).Turn off the heat and allow the jars to rest in the warm water for 5 minutes before removing and placing on a towel on the counter (do not place directly on the counter).Allow the jars to cool undisturbed for about 24 hours until all the lids have sealed.Store sealed jars in a cool dry place for 12-18 months for best quality.*Note* If any of the jars do not seal simply store in the refrigerator and consume within 2 weeks.
Candy Grant
This is so delicious - especially on Irish Soda Bread!
Dotty
Is it 5 lbs of apples or 5lbs of peeled and sliced apples?
jamjarkitchen
5 lb of apples before peeling 🙂
Sandy
Absolutely the best recipe and easiest for 1st time canners! I adjust my spices to my family's tastes but I'd tell anyone wanting homemade apple butter use this recipe.
Carissa
How many jars of what size does this yield, approximately?
jamjarkitchen
Hi Carissa - This usually makes about 6-8 half pints depending on how long you cook the apples. Some people prefer a lighter, fresher apple butter and will can it after around 8 hours on low which will get you more jars (8+). If you like a darker, richer apple butter you'll want to cook 10-12 hours (or longer depending on your slow cooker). With more liquid having evaporated that will result in fewer half pint jars (around 5-6). I hope this helps!
Kristi
How many jars will this recipe fill? Thank you for your time.
jamjarkitchen
Hi Kristi - This usually makes about 6-8 half pints depending on how long you cook the apples. Some people prefer a lighter, fresher apple butter and will can it after around 8 hours on low which will get you more jars (8+). If you like a darker, richer apple butter you'll want to cook 10-12 hours. With more liquid having evaporated that will result in fewer half pint jars (around 5-6). I hope this helps!
Jackie
I added another Tbsp of cinnamon. I didn't have allspice or cardamon, so I used a 1/2 tsp of cloves and 1 tsp of fresh nutmeg. I cooked mine for 5 hours on High and it was perfect. Making my 3rd batch right now. What a great way to use up apples...
jamjarkitchen
Hi Jackie - so glad you like it!
Kat
Can I use fresh pressed apple juice or will that mess up the acidity?
jamjarkitchen
Hi Kat - If it is pure fresh pressed apple juice then it shouldn't be a problem! Hope you enjoy!
Nancy Knutson
Do you have to use the noted amount of sugar and lemon to ensure the apple butter cans safely or can you reduce sugar and lemon?
jamjarkitchen
Hi Nancy - Altering the sugar and lemon will not affect the canning safety of this recipe. Hope this helps!
Michelle Gumbert
Delicious recipe! So easy to follow! Thank you so much! ???
jamjarkitchen
Hi Michelle - So glad you enjoyed it!
Heather Tatum
Why do you need to add apple juice?
jamjarkitchen
Hi Heather - You will add it along with all of the other ingredients at the beginning. Hope you enjoy!
Dana
Do I have to use apple juice or cider in order for it to be canned safely?
jamjarkitchen
Hi Dana- You can use either apple juice or apple cider for this recipe. Hope this helps!
LjinSC
Yum! Super easy, and my daughter says it tastes like “Fall Joy” and I can’t disagree. Thanks!
jamjarkitchen
I love that!
Alyssa
What size crockpot is best for 5lbs of apples?
jamjarkitchen
Hi Alyssa - I have an 8 quart slow cooker and it works great. Honestly you could probably make it work with a 6 qt one as well. Hope this helps!
anton
please post the amount via weight or cups of what you get from the apples after coring and peeling. All apples are not the same and this would be helpful when doing a lot of small apples this way.
jamjarkitchen
Hi Anton, I usually weigh my apples before peeling and coring (one of the perks of buying them at the grocery store!), and you’re absolutely right, different varieties and sizes will give you different amounts once peeled and cored. The good news is this recipe is super flexible, so you can always adjust things like sugar to taste and still end up with delicious apple butter. That said, next time I make it I’ll weigh the peeled and cored apples and update the recipe with that info—so stay tuned!
Cheryl
Will the ingredients fit in my 4.5 qt crock pot?
jamjarkitchen
It might fit, but I can’t say for sure. I usually make this in an 8-quart slow cooker and have doubled it without a problem, so there’s a good chance it will work in a 4.5-quart. I’d just add the apples first and fill it as high as you comfortably can. Then adjust the remaining ingredients as needed. This recipe is very forgiving and easy to tweak to taste!
Jody Hilker
Great recipe! So excited to try this!! Could you tell me what kind of apples to use? Hopefully I didn’t miss where you already said that. ?
jamjarkitchen
Hope you like it! I using a mix of granny smith and honey crisp apples so I get a nice balance of tart and sweet.
Kristel
I'm trying the recipe tomorrow, what do you recommend for type of apple?
jamjarkitchen
Hi Kristel - I love using a mix of granny smith and honey crisp for a perfect balance of tart of sweet. Hope you enjoy!
Cheryl
Easy enough to make and simple ingredients. It wasn't thickening up the way it should so I added a bit of Instant Clear Gel. Still not as thick, but it'll do. I used 24 different size and flavor apples, (Macintosh, Pink Luster and Crimson Crisp). This way we get a bit of sweet and tart. Still tasted good.
Next time I make it, I may lower the water. Think the 4 cups was a bit too much since apples can be really juicy. I also canned them. Got 15 half pint jars.
jamjarkitchen
Hi Cheryl - Glad you liked it! Yes, some apples are juicier than others so those can take longer to cook down, though apple butter are traditionally much looser than a typical set jam. Happy to hear you got it to a consistency you liked! 🙂
Cindy Biederman
Trying this now! will the apple butter be preserved longer if I use a pressure canner for the half pint jars?
jamjarkitchen
Thanks so much for giving this recipe a try! For apple butter a water bath canner is the recommended and tested method because the high sugar and acidity make it safe for that process. Using a pressure canner won’t make it last longer on the shelf—in fact, it can sometimes overcook and change the texture. As long as you follow the proper water bath canning times, your sealed jars will be shelf-stable for up to a 18 months. Hope you enjoy!
Olive
I will not come back to thus site. Your "jump to recipe" button doesn't work, and the looooooong commentary about everything in the world that might in the remotest way relate in any miniscule way to the actual recipe is unnecessary and boring. If anybody knows how to boil an egg, they can read a recipe.
jamjarkitchen
That's alright Olive. You don't have to come back to the site. Since you didn't pay anything to access this free recipe it doesn't bother me in the slightest. I'm very sorry if you're having a bad day, as I can't imagine you would have wasted your precious time to come on here and write something nasty without a cause. Hope things improve for you soon.
angela wallace
can I replace the apple juice with boiled cider concentrate and still be safe for canning?
jamjarkitchen
I wouldn’t swap the apple juice entirely with boiled cider concentrate, since it’s much thicker and more intense. But you can mix a little concentrate with water and use that in place of the apple juice, as long as it equals the same total amount of liquid called for. That way you’ll keep the right acidity and texture while boosting the flavor. If you try it, I’d love to hear how it turns out!
Phillip
I made this last night. I let it cook overnight. I used apples that I got from a friend but have no idea what kind they are BUT it turned out delicious. I didn't have any cardamom so I just used an extra 1/2 teaspoon of cinnamon and a 1/2 teaspoon of ginger and it still turned great. This was so easy and simple. Now I'm looking to do something with blueberries, lol.
Jewli Judd
Can I cut back on the sugar?
jamjarkitchen
Yes, you can definitely cut back on the sugar! Apple butter is super forgiving, and the sweetness really depends on the apples you’re using and your personal preference. I’d start by reducing it by about a third, then taste toward the end of cooking and add more only if needed. Just keep in mind that the sugar does help with thickening and shelf life, so if you go too low you may need a bit more cooking time to get the right texture. Hope you enjoy!
Mary
I made 8 cups of applesauce in the fall and froze it. Now I have time to make apple butter. I'm wondering how to apply this amount of applesauce to your recipe. Thanks!
jamjarkitchen
Hi Mary - I can't say that I've ever done this before (gone straight from apple sauce to apple butter), but I imagine if you pour it in the slow cooker you'll want to cook for about 1/3rd to half of the time. You can blend and adjust the sweetness to taste. Hope this helps!
Phillip
Such a simple and easy recipe I cooked this overnight in my cockpot. I didn't have any cardamom so I used an extra 1/2 teaspoon of cinnamon and 1/2 teaspoon of ginger. I got 8 8oz jars made with FREE apples, lol and it taste great!!!!
jamjarkitchen
Love that you made this with free apples! Hope you enjoy!