How to Make Apple Butter for the Slow Cooker - A Step-by-Step Guide

Apple butter is a delightful spread that can be enjoyed on toast, muffins, and even used as a topping for ice cream. Making apple butter in a slow cooker is a great way to preserve the flavors of the apples while creating a smooth and creamy spread.

This recipe for apple butter in the slow cooker is easy to make and requires only a few simple ingredients. With just a bit of prep work and a few hours of slow cooking, you can have a delicious spread that will last for weeks.

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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

Information

  • Prep Time: 10 mins
  • Cook Time: 4 hrs
  • Additional Time: 10 mins
  • Total Time: 4 hrs 20 mins
  • Servings: 112
  • Yield: 7 pints

  • 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.
  • Nutrition

    23 cal.

    • Sodium: 7mg
    • Total Carbohydrate: 6g
    • Dietary Fiber: 0g
    • Total Sugars: 5g
    • Vitamin C: 1mg
    • Calcium: 5mg
    • Iron: 0mg
    • Potassium: 21mg