Apple Butter Recipe (Canning Optional)

Why You’ll Love This Recipe

I like this recipe because it uses simple ingredients and the slow cooker does almost all the work. The apples cook down into a thick, spreadable butter that fills the house with the smell of warm spices. I also love how customizable it is—I can adjust the sugar and spices to my taste, and I can choose to refrigerate or can it for long-term storage. It’s a cozy, versatile recipe that makes homemade gifts or pantry staples.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 4–5 pounds apples (a mix of varieties is best)

• 4 cups sugar*

• ½ teaspoon ground ginger (optional)

• 1 teaspoon ground cinnamon (optional)

• ¼ teaspoon ground cloves (optional)

• ⅛ teaspoon ground allspice (optional)

• ⅛ teaspoon ground nutmeg (optional)

• Pinch of salt (optional)

*I sometimes reduce the sugar to taste depending on the sweetness of my apples.

Directions

1. I wash, core, and slice the apples (peeling is optional).

2. I place the apples, sugar, and spices into my crockpot.

3. I set it to low and cook for 8–12 hours (I usually let it go overnight).

4. Once the apples are soft, I whisk until smooth or use an immersion blender if needed.

5. I store the apple butter in airtight containers in the refrigerator—or follow the canning steps below for long-term storage.

For canning:

1. I wash and heat 5 pint jars and bring a large pot of water almost to a boil.

2. I fill each jar with apple butter, leaving ¼ inch headspace.

3. I run a canning knife along the inside to remove air bubbles, then clean the rims.

4. I add lids and rings, tightening to finger-tight.

5. I lower jars into the hot water, bring to a boil, and process for 10 minutes.

6. I remove jars, let them cool for 12–24 hours, then check seals before labeling and storing.

Servings and timing

This recipe makes about 5 pints of apple butter. It takes 30 minutes to prep and 8–12 hours to cook in the slow cooker, for a total of about 8 hours 30 minutes (or overnight).

Variations

I sometimes use honey or maple syrup instead of sugar for a natural sweetness. If I want a spicier butter, I increase the cinnamon and cloves. I also like using different apple combinations—Granny Smith for tartness, Honeycrisp for sweetness, and Gala or Fuji for balance. For a smoother, caramel-like flavor, I let the apple butter cook on low for closer to 12 hours.

storage/reheating

I refrigerate apple butter in sealed jars or containers for up to 2 weeks. For longer storage, I follow the water bath canning method, which allows me to store sealed jars in a cool, dark place for up to a year. Apple butter can also be frozen in airtight containers for up to 6 months.

FAQs

Do I have to cook it in a crockpot?

No, but I prefer it because slow cooking deepens the flavor. I can also use a heavy-bottomed pot on the stovetop over low heat, stirring often.

Can I use only one type of apple?

Yes, but I like mixing at least three different varieties for a richer flavor profile.

How do I make my apple butter thicker?

I let it cook longer with the lid slightly ajar so extra moisture evaporates.

Can I make this recipe sugar-free?

Yes, I reduce or omit the sugar and sweeten to taste with honey, maple syrup, or a sugar substitute.

How do I know if my jars sealed properly when canning?

Once cooled, I check the lids by pressing the center—they should not pop up. A properly sealed lid will also stay in place if I try to lift the jar by the lid.

Conclusion

Apple butter is one of my favorite homemade spreads because it’s easy, flavorful, and versatile. I love how the slow cooker transforms simple apples into a smooth, spiced butter that tastes like fall in a jar. Whether I enjoy it fresh from the fridge or preserved through canning, this recipe always makes my mornings and snacks a little sweeter.

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