Slow-cooked Apple Butter

Slow-Cooked Apple Butter

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I was first introduced to apple butter a few years ago when my best friend went apple picking and bought me some. When I first tasted it, I wasn’t sure I really liked it. I’m such a traditional butter girl, but the more I used it, the more it grew on me.

I used it on toast, muffins, pancakes, etc. But, it’s not the easiest thing to find in the stores and I’m all about making stuff myself anyway so why not make my own apple butter?

When I researched a good recipe, I was amazed that making this didn’t seem to be a daunting task. I chose the slow-cooked method of using the crockpot since mine doesn’t get a LOT of use! The best part is canning them to using it over and over again.

Slow-Cooked Apple Butter

Course: Ordinary Recipes Made Gourmet

Canning Method by Simply Recipes below in the Notes


  • 12 – 14 sweet-tart apples (like a Gravenstein or a Winesap*)

  • 2 c. apple cider or juice

  • Sugar

  • Ground cinnamon

  • Ground allspice

  • Ground cloves

  • Freshly ground nutmeg


  • Lightly oil crockpot. Don’t peel, but wash, core and quarter apples. Put in crockpot. Stir in cider.
    Cover and cook on low for 10 – 18 hours (or high for 2 – 4 hours).
  • Put soft fruit in food mill to remove skins. Measure fruit back into crockpot. For each pint (2 cups) of fruit add: 1 cup sugar, 1 teaspoon cinnamon, 1/2 teaspoon allspice, 1/2 ground cloves and 1/2 teaspoon freshly grated nutmeg. Stir well.
  • Cover and cook on high for 6 to 8 hours. Stir every 2 hours.
  • Remove cover after 3 hours to allow fruit and juice to cook down. Spoon into hot canning jars and proceed according to canning jar directions (see below).
  • Or, spoon into freezer containers. Allow apple butter to cool and then store in freezer. Makes about 5 cups.


  • To can the Apple Butter, I liked the method Simply Recipes uses below.
  • There are several ways to sterilize your jars for canning. You can run them through a short cycle on your dishwasher. You can place them in a large pot (12 quart) of water on top of a steaming rack (so they don’t touch the bottom of the pan), and bring the water to a boil for 10 minutes. Or you can rinse out the jars, dry them, and place them, without lids, in a 200°F oven for 10 minutes.
  • Pour into hot, sterilized jars and seal. If you plan to store the apple butter un-refrigerated, make sure to follow proper canning procedures. Before applying the lids, sterilize the lids by placing them in a bowl and pouring boiling water over them. Wipe the rims of the jars clean before applying the lids. I use a hot water bath for 10 minutes to ensure a good seal.
  • As an alternative to stove cooking the puree you can cook uncovered in a microwave, on medium heat to simmer, for around 30 minutes.
  • Makes a little more than 3 pint jars.
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Kim McDougal

Kim is the founder and creator of Growing Up in Grace. By day, she's the Director of Interactive Communications for the Hispanic chamber located in Jax, FL. Kim also owns "Kim's Studio Art" where she creates and sells Wall Art Printables and "Kim's Handcrafted Cards" on eBay where she creates and sells handmade greeting cards.