Apple Butter Recipe: Easy Homemade Slow-Cooker Fall Preserves
Nothing says fall like a warm, spiced apple butter recipe that’s easy to make, perfect for canning, and ready to spread on toast, biscuits, or swirl into oatmeal.
If you’re new to homemade preserves, apple butter is basically ultra-concentrated applesauce simmered low and slow until it’s silky, caramelized, and bursting with fall spices. As a 50-year-old home cook and mom of three, I first discovered it at my grandma’s farmhouse kitchen, where the scent of cinnamon and cider meant October was truly here. Over the years, I’ve perfected this easy slow cooker version so you can set it and forget it, then come back to a jar of gold—perfect for canning, spreading, or even stirring into yogurt for a healthy twist; plus, this easy cooking method frees you up to sip a cup of cider instead of hovering by the stove. Honestly, it’s like a warm hug in a jar every time you twist off the lid.
H2: Why You’ll Love This Recipe
• Set-and-forget slow cooker magic—no babysitting required
• Ready for canning or fridge-to-table convenience
• Naturally sweetened with real apples and pantry spices
• Versatile condiment: toast, cheese boards, pancakes, yogurt
• Vegan, gluten-free, and crowd-pleasing at fall gatherings
• Economical—uses any apple variety, even slightly bruised fruit
• Deep, layered flavor from cinnamon, nutmeg, and cloves
• Shelf-stable when canned, freezer-friendly for months
H2: Ingredients
• 6 pounds (about 12 medium) apples, cored and quartered (Honeycrisp, Fuji, or Gala)
Tip: Firm apples break down evenly—avoid overly soft or mealy fruit.
• 1 cup apple cider (for depth; substitute apple juice if needed)
• 1 cup granulated sugar (adjust to taste)
• ½ cup light brown sugar (adds caramel notes)
• 2 teaspoons ground cinnamon (freshly ground if possible)
• ¼ teaspoon ground nutmeg (or freshly grated)
• ¼ teaspoon ground cloves (allspice works too)
• Pinch of salt (balances sweetness)
• 1 teaspoon pure vanilla extract (stir in at the end)
H2: Directions
-
Combine apples and cider: Place prepared apples and apple cider in your slow cooker. Cover and cook on low for 6–8 hours, stirring once halfway through.
Tip: Skim any foam that rises for a clearer preserve. -
Purée to a smooth paste: Use an immersion blender right in the pot—or carefully transfer in batches to a stand blender—until silky. Let sit 5 minutes.
-
Sweeten and spice: Stir in granulated sugar, brown sugar, cinnamon, nutmeg, cloves, and salt. Taste and tweak: add more sugar if you like it sweeter, or a pinch extra cinnamon for warmth.
-
Thicken on low: Cover and cook another 1–2 hours on low, stirring every 20 minutes to prevent sticking. Watch for a deep amber hue—your signal that caramelization is happening.
-
Perform the “plate test”: Spoon a bit onto a chilled plate; if it holds a line for 30 seconds before filling back, it’s done. Remove the lid, stir in vanilla, and turn off heat.
-
Jar it up: Ladle hot apple butter into sterilized half-pint jars, leaving ¼-inch headspace. Wipe rims clean, seal with lids, and choose your storage method below.
-
Rest and store: Let sealed jars sit upright for 12 hours. Refrigerate unprocessed jars for up to 2 weeks or process in a 10-minute water bath for year-long, shelf-stable preserves.
H2: Servings & Timing
Makes about 5 half-pint jars (roughly 20 tablespoons of apple butter)
Prep Time: 15 minutes (peeling and coring)
Cook Time: 8–10 hours (slow cooker on low)
Hands-On Time: 20–30 minutes
Total Time: 8–10 hours (mostly unattended)
H2: Variations
• Maple-Spiced Apple Butter: Swap half the sugar for pure maple syrup.
• Ginger-Orange Apple Butter: Add 2 teaspoons grated ginger and 1 tablespoon orange zest.
• Boozy Apple Butter: Stir in 2 tablespoons bourbon before the final thickening.
• Pumpkin-Pie Apple Butter: Fold in ¼ cup pumpkin puree and 1 teaspoon pumpkin pie spice.
• Sugar-Free Version: Replace sugars with ¾ cup honey or agave nectar.
• Date-Sweetened Apple Butter: Blend in 10 soaked Medjool dates instead of brown sugar.
H2: Storage & Reheating
Store sealed jars in the refrigerator for up to 2 weeks or freeze in airtight containers for up to 6 months. For shelf-stable preserves, process jars in a 10-minute water bath, then keep in a cool, dark pantry for up to one year. To reheat, warm gently over low heat in a saucepan, stirring until silky—avoid microwaving sealed jars. Make ahead up to a month: flavors deepen over time.
H2: Notes
• Stirring every 20 minutes is key to prevent scorching and ensure even texture.
• If your slow cooker runs hot, switch to “warm” after step 2 to avoid overcooking.
• For a chunkier spread, blend only half the apples and mash the rest with a potato masher.
• If the butter seems too thin, uncover and cook for an extra 15–20 minutes on low.
• Experiment with spices—cardamom or star anise add unexpected warmth.
H2: FAQs
Q: Can I use pre-made applesauce instead of fresh apples?
A: You can, but fresh apples give more depth and control over sweetness. Use 4 cups applesauce and reduce cooking time slightly.
Q: How do I know when apple butter is done?
A: The “plate test” is foolproof—if it holds a line for about 30 seconds on a chilled spoon, it’s ready.
Q: Is apple butter vegan?
A: Absolutely. This recipe is vegan, gluten-free, and dairy-free.
Q: Why did my apple butter turn grainy?
A: Overcooking or high sugar ratios can cause crystallization—stir more often or cut back sugar next time.
Q: Can I skip the slow cooker?
A: Yes, use a heavy pot on the stovetop for 3–4 hours over low heat, stirring every 15 minutes.
Q: How long does unopened apple butter last?
A: Properly canned, it stays fresh up to one year in a cool pantry.
Q: Can I add other fruits?
A: Definitely—pears, quince, or even cranberries make delightful blends.
Q: What jars are best for canning?
A: Ball and Kerr jars are reliable; always check lids for a proper seal before storing.
H2: Conclusion
This apple butter recipe brings cozy fall flavors—sweet apples, warm spices, and easy slow-cooker cooking—to your table in a versatile condiment that you’ll reach for again and again. Give it a try, then leave a comment below to share your variations or questions, and don’t forget to explore my other homemade preserves recipes for more kitchen comfort!
Apple Butter Recipe: Easy Homemade Slow-Cooker Fall Preserves
Ingredients
- 6 pounds apples cored and quartered (Honeycrisp, Fuji, or Gala)
- 1 cup apple cider for depth; substitute apple juice if needed
- 1 cup granulated sugar adjust to taste
- 1/2 cup light brown sugar adds caramel notes
- 2 teaspoons ground cinnamon freshly ground if possible
- 1/4 teaspoon ground nutmeg or freshly grated
- 1/4 teaspoon ground cloves allspice works too
- pinch salt balances sweetness
- 1 teaspoon pure vanilla extract stir in at the end
Instructions
- Place prepared apples and apple cider in your slow cooker. Cover and cook on low for 6–8 hours, stirring once halfway through.
- Use an immersion blender right in the pot—or carefully transfer in batches to a stand blender—until silky. Let sit 5 minutes.
- Stir in granulated sugar, brown sugar, cinnamon, nutmeg, cloves, and salt. Taste and tweak: add more sugar if you like it sweeter, or a pinch extra cinnamon for warmth.
- Cover and cook another 1–2 hours on low, stirring every 20 minutes to prevent sticking. Watch for a deep amber hue—your signal that caramelization is happening.
- Spoon a bit onto a chilled plate; if it holds a line for 30 seconds before filling back, it’s done. Remove the lid, stir in vanilla, and turn off heat.
- Ladle hot apple butter into sterilized half-pint jars, leaving ¼-inch headspace. Wipe rims clean, seal with lids, and choose your storage method.
- Let sealed jars sit upright for 12 hours. Refrigerate unprocessed jars for up to 2 weeks or process in a 10-minute water bath for year-long, shelf-stable preserves.
