Apple Butter

Thick, sweet and spicy with a deep rich dark caramel color, this Apple Butter is absolutely delicious and well worth the long cook time.  This Apple Butter, however, is made in the crockpot, so although this recipe does take some time to make, it’s mostly a hands-off process.  

My mom gave me this recipe and her technique is genius. The apples are cooked overnight while you are happily asleep, leaving a few additional hours of cooking time in the morning before pureeing and canning.  It’s that easy!  I love this Apple Butter spread over toast, mixed into plain Greek yogurt, or swirled into cakes or frostings.  

Start these apples at about 8pm at night. Peel, core and slice 12 cups of apples. Layer half the apples into the bottom of a crockpot, sprinkle over 3 cups of granulated sugar, 3 tablespoons of cinnamon and 1 teaspoon of clove. Repeat with the remaining apples, 3 additional cups of sugar, 3 tablespoons of cinnamon and ½ teaspoon of clove.  Cover the apples and cook on low overnight. In the morning, around 6am, stir the apples and turn the crockpot up to high for 5 hours.  Remove the lid and cook on high for an additional 2 hours, stirring the apples occasionally.  After 2 hours, use an immersion blender to puree and smooth lumps from the apple butter.  Remove from the heat.  

To can, wash 7 half-pint jars and rings in hot soapy water.  Soak lids in boiling water.  Bring two large stock pots of water to a rolling boil.  Ladle the hot apple butter into the clean jars leaving a ¼ inch headspace. Remove air bubbles. Wipe jar rims clean and place lids on top of the jars. Hand tighten the rings onto the jars to seal.  Process the jars in the hot boiling water for 10 minutes; ensure the jars are completely submerged while processing. After 10 minutes, remove the jars from the boiling water and let them cool on the counter completely. Check lids to make sure they are sealed, they should not flex when the center is pressed. The Apple Butter will keep in unopened jars in the pantry for one year.  Once a jar has been opened, refrigerate.

Print Recipe

Apple Butter

Prep Time20 minutes mins

Cook Time17 hours hrs

Total Time17 hours hrs 20 minutes mins

Course: Condiment

Servings: 7 pints

Ingredients

• 12 cups peeled, cored and sliced apples
• 6 cups granulated sugar
• 6 tbsp ground cinnamon
• 1½ tsp clove

Instructions

• Layer half the apples into the bottom of a crockpot, followed by half the sugar, half the cinnamon and 1 teaspoon of clove.
• Repeat with the remaining apples, sugar, cinnamon and ½ teaspoon of clove.
• Cook the apples on low overnight (from about 8p - 6a). In the morning, stir the apples and turn the crockpot to high. Cook for an additional 5 hours, then remove the lid and cook for 2 hours longer. Stir the apples occasionally.
• Use an immersion blender to puree the apples until smooth. Remove from heat.
• Ladle the Apple Butter into clean, glass half-pint jars and seal. Process in a water bath (using instructions in text above) for 10 minutes. Cool jars completely and store in the pantry. Once opened, the Apple Butter should be stored in the refrigerator. Unopened jars will last one year, while opened jars will last one month in the refrigerator.