If you love apples – then this crockpot apple butter recipe is sure to please! In Ohio, many of us look forward to the change in temperature and the beauty that the leaves begin to behold as they transition between colors. The cool crisp air also reminds us that it is time to pick apples.

crockpot apple butter recipe
Sugar free, crockpot apple butter canned and ready to be stored or given as gifts.

There are all sorts of apple recipes floating around through September and October.  Apple cider, apple crisp, and of course, my favorite apple butter.

We are fortunate enough to live within an hour drive of one of the largest Amish communities in the United States, and that is where I fell in love with apple butter.  Just thinking about spreading some over a slice of freshly baked bread is already making my mouth water.  In fact, it has become so popular in our family, that I have to make quite a bit extra to give away.

Seconds apples are perfect to use to make apple butter at half the cost.
Seconds apples are perfect to use to make crockpot apple butter at half the cost.

This year, I wanted to tweak my traditional apple butter recipe to get rid of the added white sugar.  Just like any jelly or jam, it calls for several cups of sugar.  But since the apples are so sweet this year, I decided that I could keep this recipe all natural.  Instead of the sugar, I used unsweetened apple juice that I made with the same type of apples that I used for the apple butter recipe.  Just add a few inches of water to your pot, cut and core your apples, and strain out the juice.  Easy as that!  But, if you don’t have that many extra apples, you can always buy 100% all natural, unsweetened apple juice, it works just the same.

Welcome autumn in this year by giving this recipe a try.  Your family will be glad you did – and your house will smell incredible!

Crockpot Apple Butter – No Sugar Added

*makes approximately 5-6 pints

Home made apple juice being made to use in the recipe. Store bought is fine too!
Home made apple juice being made to use in the recipe. Store bought is fine too!

Ingredients:

  • 21 whole Medium-sized Apples (use A Sweet Variety like Jonathan, Gala Or Fuji)
  • 4-½ cups Unsweetened Apple Juice
  • 6 Tablespoons Apple Cider Vinegar
  • 3 teaspoons Ground Cinnamon
  • 3/4 teaspoon Ground Nutmeg
  • 3/4 teaspoon Ground Cloves
  • 1/3 teaspoon Sea Salt

 Instructions:

Apples cut, cored and seasoned - ready to cook down overnight in the crock pot
Apples cut, cored and seasoned – ready to cook down overnight in the crock pot

1. Core and slice apples with skin on. Using an apple slicer/corer makes it quick and easy to get all apples cut before they begin to turn brown. Make sure to cut out any bruised or bad spots.

2.  Add to a  6qt. crockpot, followed by the rest of the ingredients.

Apples cooked down and the immersion blender ready to make the mixture smooth.
Apples cooked down and the immersion blender ready to make the mixture smooth.

3. Stir mixture a few times to coat the apples evenly with the liquid and spices.

Now The Hard Part…

4. Cover cook on low for 12 hours or overnight.

5. Turn off the crockpot and allow the apple mixture to cool for about an hour.   The apples should be very soft and a dark brown color when they’re ready.

Apple butter ready to be canned.
Apple butter ready to be canned.

6.  Use an immersion blender to blend apple mixture to a smooth consistency.  If you don’t have an immersion blender, you can pour cooled apples and liquid into a blender and blend until the mixture is completely smooth.

7. Let the apple butter cool completely and then store in the fridge for up to 2 weeks, freeze for up to 6 months, or can the apple butter for 10 minutes in a hot water bath.

Now it is simply time to enjoy your homemade crockpot apple butter!

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Mary and Jim




No Added Sugar Apple Butter
Yields 7
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Ingredients
  1. 21 whole Medium-sized Apples (use A Sweet Variety like Jonathan, Gala Or Fuji)
  2. 4-½ cups Unsweetened Apple Juice
  3. 6 Tablespoons Apple Cider Vinegar
  4. 3 teaspoons Ground Cinnamon
  5. 3/4 teaspoon Ground Nutmeg
  6. 3/4 teaspoon Ground Cloves
  7. 1/3 teaspoon Sea Salt
Instructions
  1. Core and slice apples with skin on. Using an apple slicer/corer makes it quick and easy to get all apples cut before they begin to turn brown. Make sure to cut out any bruised or bad spots.
  2. Add to a 6qt. crockpot, followed by the rest of the ingredients.
  3. Stir mixture a few times to coat the apples evenly with the liquid and spices.
  4. Cover cook on low for 12 hours or overnight.
  5. Turn off the crockpot and allow the apple mixture to cool for about an hour. The apples should be very soft and a dark brown color when they’re ready.
  6. Use an immersion blender to blend apple mixture to a smooth consistency. If you don't have an immersion blender, you can pour cooled apples and liquid into a blender and blend until the mixture is completely smooth.
  7. Let the apple butter cool completely and then store in the fridge for up to 2 weeks, freeze for up to 6 months, or can the apple butter for 10 minutes in a hot water bath.
Notes
  1. Recipe courtesy of Old World Garden Farms
Old World Garden Farms http://oldworldgardenfarms.com/

0 thoughts on “Crockpot Apple Butter Recipe – No Sugar Added!

  • October 5, 2015 at 12:51 pm
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    The flavor of the recipe turned out delicious, but it is not very thick. I have returned it to the crockpot to try and thicken it up. Any ideas/suggestions?

    Reply
  • September 9, 2015 at 11:55 am
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    What’s a crackpot please?
    Also the “clear gel” you used for the apple pie filling – do you know of anywhere online or elsewhere I could buy it please? I live in N.Ireland so there’s no Amish community here.
    Thanks
    I always look forward to hearing from you.
    How are things going with the insecticides being spread beside you & how are your bees?
    Heather.

    Reply
    • September 12, 2015 at 2:07 pm
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      Hi Heather – a crockpot is a small appliance that is also called a slow cooker here in the U.S. Clear gel is available on amazon or specialty store websites. Thanks for asking about the farm – the soybeans are about ready to be picked, but we are hopeful that this will be the last year for that! Fingers crossed – there is a plan in the works!

      Reply
  • December 4, 2014 at 7:53 am
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    friday recipes please

    Reply
  • October 13, 2014 at 9:34 am
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    Thanks for a sugar-free recipe! The hubster likes a chunky applesauce, so I just use an old-fashioned potato masher instead of an immersion blender. So good straight out of the crockpot and spooned over some vanilla ice cream? Yum!

    Reply
  • October 1, 2014 at 4:26 pm
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    really good apple butter! Thank you for the no-sugar recipe. Based on the other comments that it took a while to thicken up, I simmered my apple juice to reduce the volume but still preserve the apple flavor and sweetness. Worked like a charm!

    Reply
  • September 2, 2014 at 7:29 pm
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    How would you make without crockpot to make larger batches

    Reply
  • December 21, 2013 at 10:20 am
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    Ok after two passes, I made the first batch with no alterations and the finished product was too loose, so I followed the other person’s recommendation, and left the lid off while cooking. Now it is definitely thick enough, but, using the immersion blender, the finished product is too chunky, and when I tried to put it in the blender, it was too thick. So I think what I am going to do is make a mixture of the apple juice, cider vinegar, and all of the spices except the salt and mix it in so that it’s loose enough to puree, then if it’s too loose after that, I’ll just cook it off. I think when I make this again, and I definitely will make it again, I will make it as written and just cook it off after the fact. The spicing and sweetness is perfect.

    Reply
    • December 21, 2013 at 12:01 pm
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      I am also cooking it more, because I theorize that perhaps part of the reason it is too chunky is because the apples didn’t get soft enough, cooking with the lid off. I’ll update in about 6 hours with the results!

      Reply
  • November 12, 2013 at 7:39 pm
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    I just drained the apples a bit before putting them in the food processor

    Reply
  • November 5, 2013 at 10:20 am
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    Leaving the lid off the crock pot while cooking, will help the moisture leave the crock pot helping the mixture to thicken and not be to watery/runny.

    Reply
  • October 22, 2013 at 9:44 pm
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    Having a bad time with this applebutter. i first tried using a food mill but gave up and used a blender. The results were really thin and all the liquid is at the bottom. I am trying to evaporate some. There seems to be a great variance in the moisture of apples. I measured liquids carefully and filled the crockpot full of apples. I have an additional problem. I have a glass topped stove. I intended to get a canner this morning and discovered regular canners won’t get hot enough on a flat surfaced stove. I see 3 alternatives, oven canning, open kettle, or freezing. Which will work best for applebutter?

    Reply
    • October 22, 2013 at 10:47 pm
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      I was warned about it being watery so I strained all of it before I blended it.

      Reply
    • October 23, 2013 at 11:50 am
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      I have a glass topped stove & have been canning on it for 3 years. I use a regular canner (a black enamel one!), too. I don’t understand what you mean by it not getting hot enough – It is a little slower but it still gets hot.
      Have you check with the stove’s manufacturer to see what they say about it?

      Reply
  • October 22, 2013 at 7:50 am
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    Can applebutter be canned the hot jar method? I have a glass top stove so water bath won’t work. Is there an oven method?

    Reply
    • October 26, 2013 at 4:51 pm
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      I have a glass top stove and use water bath and pressure canner. I remember years ago when they first came out, someone said you couldn’t can on them, but my stove is at least 10 years old, and works fine. I’ve only ever canned on this one, so I don’t know if it’s slower or not, but I agree with above, check with manufactor

      Reply
  • October 19, 2013 at 11:41 am
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    Just finished putting this together in my crockpot. Can’t wait to try in for breakfast tomorrow. Some of my apples were larger so I was only able to fit 14 apples in my crock pot.

    Reply
    • October 13, 2013 at 8:18 pm
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      I’m wondering why you even need the apple cider vinegar?

      Reply
  • September 29, 2013 at 1:39 pm
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    On the crockpot – do you leave the lid on/off/ or “cracked” by putting a wooden spoon under the lid ?

    Reply
  • September 26, 2013 at 10:40 am
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    Did you make a typo when you typed 3 Tablespoons of cinnamon? It is wayyyyy to strong! I think it would be good with 1 Tablespoon of cinnamon!

    Reply
    • September 26, 2013 at 12:51 pm
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      Thank you Janice!! I fixed the error — 3 teaspoons – or 1 tablespoon is what the recipe calls for.

      Reply
  • September 21, 2013 at 10:45 am
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    Question– how will it change the flavor? texture? if I peel my apples?

    Reply
  • September 20, 2013 at 7:58 pm
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    Thanks for the recipe. I just picked 75# of FREE apples–no cost and no pesticides or chemicals! I’m looking for different things to do with it. I’m not an apple butter fan, but have family that likes it. Maybe I’ll like this one.

    Reply
  • September 20, 2013 at 11:04 am
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    I have a friend who is a diabetic, I am going to give her this recipe today!! Thanks so much.

    Reply
  • September 20, 2013 at 10:53 am
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    Excellent, I do not have a sweet tooth, so this one is perfect for me. I shall start a batch as soon as the crock pot is free, (it is making tomato sauce!) .. have a lovely weekend.. c

    Reply

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