I made the decision to try making apple butter for the first time, so I looked all over for a recipe. Since there were so many options, it was difficult for me to determine which one to select, so I chose to combine elements from a few of the finest options to create my own version. ‘Amazing Apple Butter’ is the outcome.
| Prep Time: | 10 mins |
| Cook Time: | 10 hrs 25 mins |
| Additional Time: | 5 mins |
| Total Time: | 10 hrs 40 mins |
| Servings: | 48 |
| Yield: | 6 cups |
Ingredients
- 10 pounds apples, quartered
- 4 cups unsweetened apple juice
- 1 cup white sugar
- 1 tablespoon apple cider vinegar
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground allspice
- 6 half-pint canning jars with lids and rings
Instructions
- Combine apples and apple juice in a stockpot; bring to a boil. Reduce heat and cook at a simmer until apples are soft and mushy, 20 to 30 minutes.
- Spoon apples into a food mill and process into puree while discarding the cores and peels remaining in the mill. Transfer process apples to a slow cooker.
- Cook on High with the lid off until the moisture evaporates and the volume reduces by about half, overnight to 24 hours.
- Stir sugar, apple cider vinegar, cinnamon, cloves, and allspice through the apple puree.
- Continue cooking on High until mixture mounds on a chilled plate without any water separating from the edges, another 2 to 6 hours.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the apple butter into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process 5 to 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
- Use this recipe and adjust the temperature setting and cook time based on your slow cooker. You may need a lower setting to avoid scorching and you may need more or less time simmering to reach the desired consistency.
Reviews
I halfed the recipe because i didn’t have that many apples. I also forgot to add the apple cider vinegar. But still came out yummy.
This is my go to canning recipe for apple butter
This turned out amazing. I had a lot of apples that I needed to use so I made a double batch and I had two crockpots going. Both cooked at different temperatures so I had to make adjustments, but I had to cook on low for both of them. I ran out of cloves so I only used a pinch of cloves but some family members don’t care for cloves. I thought the allspice had enough clove in it to make sufficient without the cloves. Will be keeping this recipe and making it again.
I did not make as much as the recipe called for and appreciated the ability to change the amount through allrecipes. I made four 8 oz. jars and had little left over for immediate consumption. So yummy. Will definitely make again.
Just finished canning this apple butter and it truly is amazing. So easy and the texture is perfect. Let it simmer overnight in my slow cooker. It did not scorch and by mid-morning it was ready to can. Only change I made was to add a little more cinnamon than the recipe calls for. Love that it is so low in refined sugar compared to other recipes.
Actually made as directed, lil heavy handed on spices. Took lot longer in crock pot, to cook down than I expected, might try stove top next time, but Abble Butter was so Amazing, family raved.! But I would likecto Thank mostly for eady, step by step canning instructions,!! It was my first, tryed other sites. But for me yours was so easy to understand. Turned out great, going to make more for gifts.
I made about 20 small jars of this apple butter and 10 fresh loaves of bread cut lengthwise to give me 2 loaves out of each. These were then given as Christmas gifts to all my family. They loved it so much some wanted the recipe. I had a slice of homemade bread spread some peanut butter on it and then this apple butter and it took me back to my childhood days. Thank you for this recipe, so yummy
Turned out great will make again
I am making it again now! This time I have added some pears as I needed to use them before they spoiled. Smells and tastes great!
I got 6 half pints out of this recipe, soooo easy making apple butter in the crock pot because I don’t have to worry about scorching it. I have had to throw away whole batches due to scorching. There is nothing better on biscuits from the oven. I thought this recipe was too light on the spices, but after cooking it, spices are spot on and the apple flavor shines! Truly amazing..
The flavor is excellent, but my apple butter kept burning in my crockpot. I am not looking forward to cleaning it. I don’t know if my crockpot heat on high is hotter than some, but I made sure to scrape out the burnt spots. Again, you end up with a great flavor, but overnight up to 24 hours seems way too long at that heat.
Just like it says Amazing Apple Butter! and so easy!…I had never attempted apple butter before but so amazed how it turned out….I used Jonagold apples recommended by produce person….recipe is perfect as it!… Made 3 batches and everyone wants some….Will definitely make again next year>>
I would suggest follow the recipe exact but use different apples. I used granny smith, fuji, johnna gold,and sometimes I throw in a pear. The flavor is soo good.try it once I am sure you will like it. nonna