Apple Butter (Slow Cooker Recipe)

For Christmas this year, I gave away a lot of homemade apple butter.  This is the recipe I  used, for anyone interested.


@50 large apples, different varieties (makes 8-9 quarts applesauce)
4 cups sugar
2 Tablespoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon allspice

Start by peeling & coring your apples.  This goes much easier with an apple peeler.  (Believe me!!)  Boil the apple slices until soft.

Next, put the soft apples into the food processor and puree them to make applesauce.

In the crock pot, put 5.5 quarts of applesauce, 2 cups of sugar, all the cinnamon, cloves & allspice.  Mix well & put on high for a couple of hours.  Turn to low & cook overnight.  Leave a knife or something in the crockpot to allow the lid to vent.

In the morning, the apple butter should have cooked down.  Add the remaining 2 cups of sugar and the rest of the applesauce (@ 2-3 quarts) and cook a couple more hours.  You’re now ready to put them into jars!

Sterilize the seals & use fresh-from-the-dishwasher-warm glass jars.  Put the apple butter in the jars, leaving a small bit of space at the top.  Place the seals & rings on the jars, and immerse them in boiling water for 10 minutes.

Remove the jars from the water and set them on the counter. Do not touch the lids!  You should hear them begin to “pop” and seal as they cool off.  It’s such a gratifying sound!  :)

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About Laura

A Christian wife, mother, daughter, former educator, photographer, amateur chef, pretend gardener, alto 🎶, book nerd, cancer-survivor and laundry-hater.

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3 Responses to Apple Butter (Slow Cooker Recipe)

  1. katz February 3, 2012 at 3:15 pm #

    I wash apples, using ONLY local apples, BTW.

    I then put them in my biggest pressure cooker, whole, stems and all. I cook them at 10 lbs for 15 minutes, and then let them rest for a while, to cool off.

    I then use an apple press or a potato ricer, and mash them through it. I use a spoon with holes in it, to fish out the apples, and apple mush to put it through the masher.

    I use only a little water, and mostly steam in the pressure cooker. The water that is left, i sieve and that is apple juice concentrate.

    If I do a half a bushel of apples, that makes two batches of 7, in the pressure cooker. I add sugar and lemon juice to taste. I always add a teaspoon of salt. There is never a set amount, bc it depends on the apples, and their flavor, and sweetness, how much of what, I use. I only use other spices, if the apples are tasteless, and I have to cover that up.

    I used to add cinnamon, and all those spices, but people don’t like it, so I leave it out. Local apples make the difference, bc they don’t have wax and chemicals on them, like grocery store apples. If they are wilted apples, it doesn’t hurt the applesauce. The flavor is still there, and this is a great way to use the apples that you didn’t get to soon enough, that got somewhat wilted.

    If I make apple butter, I use the oven, on low heat, and my iron dutch oven, to get the iron in there, bc some of my family have low iron, and need supplements.

    The best thing about apple sauce, is that you don’t have to peel the apples, this way. The masher gets rid of the skin, seeds and the seed sections. It’s so much easier. Sometimes, on the second batch, I put in the leftover juice from the first batch, as the liquid, thereby getting really concentrated apple juice that I can then use for jelly, or can it for apple juice and add water to taste.

    This apple sauce is really good for elderly people. Sometimes, they can’t eat rich foods like apple pie, but if you do it right, it is better than pie, and much lower in calories, and easier for anyone to digest.

  2. katz February 3, 2012 at 3:21 pm #

    One more thing, I forgot to tell you:

    If you use seconds in apples, it is cost effective. You don’t need fancy apples that are perfect bc the masher is a great equalizer. I try to do it so that it saves me money. I get seconds at the local orchard, this time of year is the best, for $6.95 for a half bushel. I figure it costs me a little over 50 cents per quart jar, this way, plus sugar and lemon cost. I have lemon juice that I canned before, so that is what I usually use.


  1. Photo of the Week: Applesauce and Apple Butter by Laura Odom – Canning Across America - February 3, 2012

    […] We’ve been lucky enough to have a photo from Laura Odom before, and this week, we have another of the apple butter and applesauce that she recently made. If you’d like inspiration for how to go about making your own apple butter, check out her blog. […]

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