Very simple and straightforward, not in the least bit low in fat, but well worth it.
| Prep Time: | 10 mins |
| Cook Time: | 4 hrs |
| Additional Time: | 10 mins |
| Total Time: | 4 hrs 20 mins |
| Servings: | 112 |
| Yield: | 7 pints |
Ingredients
- 12 apples – peeled, cored, and cut into small cubes
- 2 cups brown sugar
- 2 teaspoons ground cinnamon
- ½ teaspoon ground allspice
- ¼ teaspoon salt
- ¼ teaspoon ground cloves
Instructions
- Combine apples, brown sugar, cinnamon, allspice, salt, and cloves in a slow cooker.
- Cook on High until the apples are tender enough to easily mash with a fork, 4 to 6 hours.
- Puree apple mixture with an immersion blender until smooth.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack 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 for 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.
Reviews
I ended up putting in lemon juice to keep my apples from Browning before I got them cooking. I also used gala apples also… And used organic brown sugar..
It’s still cooking down but no doubt it’s going to be good. Also if you dont have an apple core tool, I found my little pumpkin Carver washed it really well and it works amazing for coreing the apples and getting access seeds out of the middle too.
I made this last weekend and it is very good but the yield is way off. It says the yield is 7 pints I got 2 pints or 4 1/2 pints. What’s up with that.
My husband loves apple butter so I look forward to trying this out!
The apple butter is delicious but… I used 12 apples and only got 3 pints. And what are eaches apples. If the recipe had said pounds of peeled cubed apples it would have been more understandable. Also mention if the apples are large or not. I made a triple batch the next day. On the stove though. Used up 26lbs of apples. Put in less brown sugar and more spices. Tastes good.
No changes. It is still hot so it’s a little runny. But not very much. When it cools it will thicken up.
No changes….third time making it! Lots of people want the recipe after trying it.
I have made this 2 times and both times they came out perfect. I have always been afraid to try any kind of “canning” but this has made me want to explore more in canning hobby. Wish me luck yall
I think the recipe is good and the results were good, but I’ll need to tweak this in future attempts. I used tart Pink Lady apples and the tartness came through more than I’d have liked, producing almost an apple cider undertone. Gala or Fuji might have been a better choice. I cooked the apples in the slow cooker for just 4 hours and that seemed too long. As a result the flavors are very intense, stronger than commercially made apple butter. And the yield was reduced too — 11 larger-than-medium apples cooked down to only 5.5 pints. So, a more mellow apple, perhaps backing off on both the sugar and spices just a bit, and cooking less — we should be good.
I used 8-9 pounds of apples. Made one batch with gala apples and one with honey crisp. Like the tartness of the honey crisp. I drained but reserved the liquid to make it thicker and added until it was the consistency I wanted. I added 1/2 tsp if nutmeg and a tablespoon of molasses. This was a double batch !
I didn’t have allspice, so I just left it out. The family loves this. It’s a big hit!
This apple butter is so yummy! I added nutmeg and vanilla extract and the flavor is fantastic. Instead of canning, I opted for freezing the extra jars. I will definitely be making this again!
Yum.
I increased the cinnamon, all spice and cloves. It was delicious. I have made four batches this year.
This apple butter beats other recipes, hands down! I left the peels on my apples, just cored them, and then used an immersion blender when the apples were cooked and soft. The peels help the apple butter thicken, as well. Less work, and you can’t even tell the difference – it’s smooth and full of spices!
i use utility apples from the local farm. i cook them on low with the cover removed they cook better and darken nicely. i can them for all winter long.
Very yummy!!!!!!! I used Macintosh apples which are sweet so I didn’t add much sugar. I took a tip from other similar recipes and cooked it for an extra few hours with the lid off the crockpot to allow it to thicken. This made a great little homemade gift for family and coworkers, everyone loved it. Very flavourful!!
first time at making apple butter. came out great. I will make this again.
This was PERFECT! So easy, so yummy – used 11 Gala apples and dark brown sugar, everyone in the house is amazed at how delicious it is!
I did not have the blender that was needed but I placed it in my smoothie maker and put it on blend and it did the trick! I received compliments that said it was better than store bought and it was awesome and delicious. It was easier than I thought and was my first time! Making again as soon as possible!
This is the best recipe I have found for apple butter. It’s easy. Just put everything in the slow cooker and let it go. I would go back and stir it a couple of times but that was it. My family loves it.