Canned Apple Butter

As the autumn leaves turn vibrant colors of red and yellow, it reminds me that the apple picking season is well underway.  We have about a 2 month span to collect, eat, and preserve anything we can using fresh picked apples from a local orchard.  Besides snacking on slices of crisp apples (dipped in caramel or peanut butter), our favorite apple recipe is hands down our Homemade Crock Pot Apple Butter.

Using a Pampered Chef product makes the peeling, coring, and slicing of an apple an easy task.

We live about one hour from a large Amish community, and this is where I was first introduced to the succulent taste of apple butter.  Nothing could compare to the sweetness of the apple spread on a piece of warm toast.   I decided then that I had to learn to make it on my own. So after many attempts at various recipes, this one is by far the most delicious, and least time-consuming.   As we all know, this time of the year the days go by quickly.  The garden has to have its final picking, the soil has to be prepared for next year, the kids are deep into their studies and athletics, and of course, there is less and less sunlight every day.   Now is the time to pull out that crock pot that has had its summer off, and put it to good use – even for Apple Butter.

INGREDIENTS:

All the ingredients in the Crock Pot, ready to cook over night.

6lbs of apples (peeled, cored, sliced) **weight before peeling**
4 cups of sugar
3 teaspoons of cinnamon
1/4 teaspoon of cloves
1/4 teaspoon of salt

Place all ingredients into a large crock pot.  Turn on high for 1 hour, then turn to low for an additional 10-11 hours.  Uncover and cook for 1 hour longer on low to thicken.

The Final Step – placing the cooked apples through the sieve

Put through a sieve to smooth out.  Makes 4-5 pints.  Freeze or can (10 minutes in a hot water bath).

Hint: Tart apples are best to use – Jonathan, McIntosh, Winesap, Cortlands, and Gala   are just a few of the varieties that we find best for making good apple butter.  Local orchards are usually a great resource as well – and are usually more than glad to tell you what varieties they grow are best for.

– Mary and Jim

Crockpot Apple Butter
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Ingredients
  1. 6lbs of apples (peeled, cored, sliced) **weight before peeling**
  2. 4 cups of sugar
  3. 3 teaspoons of cinnamon
  4. 1/4 teaspoon of cloves
  5. 1/4 teaspoon of salt
Instructions
  1. Place all ingredients into a large crock pot. Turn on high for 1 hour, then turn to low for an additional 10-11 hours. Uncover and cook for 1 hour longer on low to thicken.
  2. The Final Step - placing the cooked apples through the sieve
  3. Put through a sieve to smooth out. Makes 4-5 pints. Freeze or can (10 minutes in a hot water bath).
Notes
  1. Tart apples are best to use - Jonathan, McIntosh, Winesap, Cortlands, and Gala are just a few of the varieties that we find best for making good apple butter. Local orchards are usually a great resource as well - and are usually more than glad to tell you what varieties they grow are best for.
  2. Recipe courtesy of Old World Garden Farms
Old World Garden Farms http://oldworldgardenfarms.com/

26 thoughts on “Make Your Own Apple Butter – Easy Crock Pot Recipe

  • October 12, 2015 at 1:50 pm
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    can I make this apple butter without the sugar?

    Reply
  • August 12, 2013 at 3:53 pm
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    Over the weekend I paid a visit to my cousin in KY. We gathered apples from her small orchard. I would like to try this recipe. There is only one problem, I don’t have a sieve. Is there something else I could use?
    Also, about what size crockpot do you use? My largest one is a about 6 quarts.

    Reply
    • September 12, 2013 at 12:51 pm
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      An immersion blender comes in handy :-). You might also want to try plum butter in a crock. I was trying to make jam, sciatica kicked in so stirring was out of the question. Tossed everything into a crockpot and left it overnight. In the morning I used chopsticks to raise the lid off the crock to let the steam escape and thicken the fruit. Came out perfect. Because it was from a jam recipe, it was very intense and sweet. The next batch I followed a butter recipe using less sugar and the end result was a bit lighter in colour and taste. You can make peach butter too.

      Hint on the pit fruit. As long as you’ve cut the skin — like that first cut round the equator of a fruit — you can toss the fruit with pit into the pot. The flesh separates in a few hours so go fishing with a slotted spoon. You might want to count the number of whole fruit going in so you get all the pits, or not.

      Hint on skins. If you use an immersion blender afterwards, you can leave the skins on. After 12 hours in a crock, they blend in quite easily.

      Reply
  • July 30, 2013 at 10:10 am
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    I just found you on Facebook and started looking at your recipes. They all sound so yummy!
    Is there a way to make this recipe without using processed sugar? Like substituting honey or something? If so, what would the measurement be?
    Thanks!

    Reply
  • November 18, 2012 at 3:07 pm
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    I love standing over the stove but just haven’t had time this yr! I will get out both large crockpots and do this each day with the apples in cold storage! Love new recipes and my crockpot is definitely that ‘secret kitchen weapon’

    Reply
    • November 14, 2012 at 3:09 pm
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      Depending on the size of the crock pot – we usually get 4 to 5 pints for a batch

      Reply
  • Pingback: An Apple A Day Keeps The Doctor Away & The Winner of our “Lessons From The Beehive Giveaway” | Lil' Suburban Homestead

  • October 10, 2012 at 6:17 pm
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    Thanks for sharing. It’s been a long time since I’ve made apple butter but a friend just gave me a crate of apples. I’ll be trying your recipe!
    Karee

    Reply
  • October 10, 2012 at 10:40 am
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    Wonderful. My recipe is similar, from an older lady who was one of the last pioneers…
    She used all the peelings and the cores and cooked those down for hours. When you have a ton of apples to work with, it really works, and no sugar needed. You of course strain out the seeds and harder parts of the apple in the end, but oh so yummy.
    So glad someone else makes apple butter…..
    Nancy

    Reply
  • October 8, 2012 at 8:57 pm
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    I have made apple butter and apple sauce, but never added cloves! Will have to try thi snext time.

    Reply
    • October 8, 2012 at 9:47 pm
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      It really adds another level of depth to the recipe – I hope you enjoy it! Thanks for stopping by!

      Reply
      • January 23, 2013 at 3:33 pm
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        Is this whole cloves or groud cloves? thanks 🙂

        Reply
        • January 23, 2013 at 3:42 pm
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          Kayleigh: We used whole cloves because the sieve that we run them through grind them down easily…but you could use ground just as easily. Jim

          Reply
  • October 8, 2012 at 11:32 am
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    A few years ago we moved from southwest Michigan to the Central Valley in California. We now miss a friends annual “apple stir” where their friends and family gather, each bringing their empty jars and several pounds of apples to be cored, sliced and placed into a huge copper kettle and cooked down before being canned. I miss that terribly and I’m on my last jar from our last apple stir. I think I’ll have to give this a try! Thanks for sharing this recipe. I’ll still miss the comraderie but maybe eating this apple butter will keep those memories alive!

    Reply
    • October 8, 2012 at 9:47 pm
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      What a great memory! Hope this apple butter recipe makes it to the top of your list — who knows, maybe you can start a new tradition in California – apple stir!

      Reply
  • October 8, 2012 at 5:39 am
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    I will definitely be trying this out! We have some apples left over from picking a couple weeks ago and I want to make apple butter and apple jelly. I think I will be going back to the orchard this weekend to get storage apples for the winter 🙂

    Reply
  • October 7, 2012 at 10:46 pm
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    This sounds divine! I have never made apple butter in the crock but I will sure try it now! Organic apples are in season! IT makes me giddy.

    I would love it if you would share this on my new blog hop Natural Living Monday. I know my readers will too! Thanks!

    http://wp.me/p2pBvv-zk

    Reply
    • October 8, 2012 at 9:46 pm
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      It is a great time of the year….too bad it can’t last longer! I guess that is why we can and freeze all we can this time of year. Thanks for stopping by!

      Reply
  • October 7, 2012 at 2:38 am
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    This was my first email from The Farm -Old World Garden Farms. I immediately tried the Apple Butter recipe. EXCELLENT!! I will pass it on to my friends, and it is definitely going into the Grandkids’ Cookbook from Grandma Carleen.

    Thanks again!

    Sent from my iPhone

    Reply
    • October 7, 2012 at 9:59 am
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      Thank you Carleen! I am glad you enjoyed the Apple Butter. It sure doesn’t last long at our house :). And when you get that cookbook finished, I would love to take a peek!

      Reply
  • October 6, 2012 at 9:45 am
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    Jim & Mary I can just smell the apple butter aroma! I too make our apple butter in a crockpot it makes you wonder why people don’t make it in a crock pot since its so easy and it makes your house smell like heaven but I am so jealous because I don’t get my apples until later this month. Thanks so much for linking up to “The Ole’ Saturday Homesteading Trading Post Monthly Blog Hop” this month! I always enjoy seeing your posts.

    Reply

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