The easiest way to make old fashioned Apple Butter is with your Slow Cooker! It turns out thick and creamy but best of all it can cook overnight while you sleep!
As the autumn leaves begin to turn vibrant colors of red and yellow, it reminds me that the apple picking season is just around the corner.
That means we have about a 2 month span to collect, eat, and preserve anything we can using fresh picked apples from our backyard or 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 Slow Cooker Apple Butter.
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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 many years ago.
At a local restaurant in the middle of town, apple butter was set out on every table. And nothing compares to the sweetness of the spread when it is layered on a warm piece of toast while you wait for your meal to arrive.
It was after a trip there that I decided then that I had to learn to make it in my own kitchen.
So after many attempts trialing various recipes, this one is the most delicious and least time-consuming of them all.
Of course, just like many jams and jelly recipes, this old fashioned apple butter recipe uses sugar to sweeten the spread. However, if you are looking for a Sugar Free Apple Butter recipe we have one that you will love!
Slow Cooker Apple Butter Recipe
Yield – 7 half pints
6 lbs. apples *See recipe notes section for recommended apples to make apple butter
3 cups sugar, add more or less per taste
1 Tbsp. cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
First, peel, core, and slice your apples. We find this a breeze to do with our Apple Peeler/Corer/Slicer. However, you can also use a vegetable peeler and knife if you prefer.
Although, keep in mind that the thinner the apple slices are, the faster it will cook.
Next, place all ingredients into a 6 quart or larger slow cooker. 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 apple butter will continue to thicken as it cools.
Use an immersion blender, food mill or high speed blender to puree.
Store in an air tight container in the refrigerator. Although you can also freeze or process in a hot water bath canner for long term storage as well.
Mary and Jim
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Slow Cooker Apple Butter Recipe
Thick and creamy homemade apple butter made easy by cooking it in a Slow Cooker. Great to spread on bread, bagels, crackers, tarts or use in your favorite Autumn baking recipes!
- 6 lbs apples (peeled, cored, sliced)
- 3 cups sugar (*more or less to taste )
- 1 Tbsp. cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
Place all ingredients into a 6 quart or larger slow cooker and toss to coat. 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.
Use an immersion blender, food mill or high speed blender to puree the mixture.
Place in an air tight container to use fresh or freeze.
Ladle warm apple butter into prepared canning jars, leaving 1/2 inch headspace. Use a plastic utensil down the inside of the jar to remove any air bubbles. Wipe the rim clean and place lid on top and secure it with a finger tight ring. Place jars in hot water bath canner, being sure that the water is 1-2 inches above the top of the jars. Process for 10 minutes (start time when water is boiling). Remove the jars to a thick towel and let sit for at least 12 hours. Check to make sure the lids have sealed and store in a cool, dark place.
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.
Recipe courtesy of Old World Garden Farms