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Ready for the taste of fall? With minimal effort on your part? Welcome to our Ridiculously Easy Slow Cooked Apple Butter! Simply throw everything in the slow cooker and wait for the magic to happen! It's fabulous on toast, biscuits, scones and English muffins and is a wonderful addition to cheese and charcuterie appetizer boards.
The idea for this delicious slow-cooked apple butter came from an email from a Café reader. She said that she loved our jam and jelly recipes and was writing to inquire if I had "a recipe for apple butter made from applesauce".
Brilliant!
What!? Apple butter from apple sauce? I replied that I didn't but thought it was a brilliant idea and started doing a little online research. Sure enough, there were several recipes for apple butter from applesauce. That very day, while doing some grocery shopping. I picked up two large containers of applesauce.
I couldn't wait to try this idea so as soon as I got home from the store, I pulled out my slow cooker, added the applesauce, some fall spices, a dash of both balsamic and apple cider vinegar as well as a shot of bourbon. I set the cooker on high, covered it for an hour then let it cook, uncovered for the rest of the day.
Oh my! The aroma that filled the house was amazing and I could hardly wait for the applesauce mixture to thicken up. That evening, I gave Scott a little taste and we were both quite smitten. I've made several batches since then, tweaking the recipe a bit but not veering too far from that original concoction.
Buy it (and break the bank) or make it yourself?
One day while I was testing this recipe, Scott was out running some errands. I asked him to stop by Whole Foods and pick up a jar of nice apple butter so I could compare. He brought a small jar with a pretty gourmet label. I was surprised at the price, $7 for a fairly small amount. When I opened the jar and tried a taste, it was delicious but more like spiced applesauce rather than thick, spreadable apple butter and definitely not better than our home-brewed selection.
I love that, when making apple butter at home, you can go as thin or thick as you like. You also have control of the ingredients and don't have to add anything besides apples, brown sugar and spices. In addition to these two factors, it's super economical to make your own apple butter in comparison to purchased apple butter.
This apple butter recipe includes 2 46-ounce jars of applesauce (92-ounces total). I paid $3.49 per jar, a total of right around $7. The recipe yields 7-8 6-ounce jars, depending on how thick you allow the apple butter to get. Even with the added spices and brown sugar, that's infinitely cheaper than purchasing prepared apple butter which runs from $5 on up per jar. (I was at Williams Sonoma yesterday and noticed a 12-ounce jar of apple butter for $16.95!)
What to do with apple butter?
If you didn't grow up with apple butter, you might be wondering what to do with it. Here are a few suggestions:
- Spread it on toast, scones, biscuits, English muffins.
- Serve it on cheese and charcuterie boards.
- Use it as a glaze for grilled pork, chicken or salmon
- Dollop it on oatmeal for a tasty, gourmet breakfast.
- Serve it on ice cream for a fall treat!
- Stir it into your tea!
- Spread it on a sandwich, especially delicious with ham and cheese!
- Stir a couple of spoonfuls into mashed sweet potatoes.
- Use it as a base for pizza.
- Make an Apple Butter Barbeque Roasted Chicken.
- Swirl it into cakes and muffins.
- Make an Apple Butter Old Fashioned.
- Give it as a gift!
Give it as a gift!
This apple butter makes a fantastic hostess gift or an anytime gift for friends, family, coworkers, teachers... anyone you want to say "I care" to in a very delicious way. We've created a pretty label to adorn our gifts and would be happy to share them with you. Just leave a comment in the comment section at the very bottom of this post, letting us know you'd like to receive them. We'll email you a PDF for the labels along with instructions on how to use them.
So, if you're ready for a fabulous taste of fall, pick up some applesauce, next time you shop. Check out the ingredient list but you probably have almost everything else you'll need. Throw everything in the slow cooker and wait for the magical Autumn aromas to swirl into every nook and cranny of your home! ENJOY!
Café Tips for making this Ridiculously Easy Slow Cooked Apple Butter
- I like to look for applesauce for this recipe that has an ingredient list of simply "apples and water".
- The applesauce mixture cooks for one hour covered then the cover is removed for the remaining time. During that first hour, you can let it go, unattended. Once the cover is removed, it's important to give the apple mixture a good stir and to scrape down the sides of the slow cooker once every hour. As this apple butter cooks, it tends to get thicker around the edges so an occasional stir helps distribute the
- You can make this apple butter as thin or thick as you like by shortening or lengthening the cooking time. I like mine nice and thick but, as mentioned above, some delicious commercial apple butter is thinner than what's pictured in this post.
- Also, every slow cooker is a little different so your apple butter may need to cook less or more time than the recipe suggests.
- Don't skip the blending at the end to yield super creamy, "buttery" results.
- This apple butter can be canned with a hot water bath to be shelf stable (follow directions carefully in the recipe below) OR, if not put through a hot water bath, it can be stored in the refrigerator or freezer when not in use. (Note separate directions below for shelf-stable, canned apple butter as well as for apple butter that will need to be stored in the refrigerator or freezer.
Thought for the day:
The Lord is my rock, my fortress and my deliverer;
my God is my rock, in whom I take refuge,
my shield and the horn of my salvation, my stronghold.
Psalm 18:2
What we're listening to for inspiration:
If you enjoy this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear your results, adaptations and ideas for variations.
A delicious taste of fall with minimal effort! This Apple Butter is fabulous on toast, biscuits, scones, cheese and charcuterie boards, etc.
- 92 ounces no-sugar-added applesauce I use 2 46-ounce jars, (I use Motts
- 1½ cups brown sugar (I use dark brown sugar but light brown will also work)
- 3 tablespoons apple cider vinegar
- 2 tablespoons balsamic vinegar
- 2 tablespoons Bourbon (optional)
- 1 tablespoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon kosher salt
- ¼ teaspoon nutmeg
- 1 medium vanilla bean cut in half, lenthwise
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Combine all ingredients (including the split vanilla bean) in the bowl of a slow cooker.
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Cover and cook on HIGH for 1 hour, undisturbed.
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Uncover and cook an additional 7-9 hours, stirring well then scraping down the sides of the bowl at least every hour. Cook until nice and thick. One way to tell if the apple butter is done is to remove a spoonful to a small clean plate. When the apple butter is done, there will not be liquid that separates around the edges and the mixture should hold its shape. (The apple butter will thicken slightly when cooled.)
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Remove the vanilla bean then transfer the apple butter to the bowl of a food processor or blender. (be sure to vent the opening to prevent pressure build-up and explosion - I use a small funnel in the opening of the blender or food processor.) Process or blend for 3-4 minutes until super smooth and creamy then transfer to clean jars (if canning with a hot water bath, the jars should be sterilized).
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Prepare jars, canner, and jar lids while making the apple butter, according to canner manufacturer and USDA canning guidelines.
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Ladle the hot apple butter into hot, sterilized canning jars. Leave ¼-inch head space. Tap the jars gently on a work surface to remove any air bubbles. You can also do this by stirring the apple butter with a small plastic knife. Wipe the rims of the jars clean, top with the flat lid followed by screw ring lid tightened to fingertip tight.
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Process apple butter on a rack in the prepared canner, and process for 10 minutes for altitudes 0-1,000 ft, 15 minutes for altitudes 1,000-6,000 ft. and 20 minutes for altitudes above 6,000 ft. (Per Penn State Extension EDU)
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When done, remove canner lid, wait 5 minutes, then carefully remove jars from canner; let jars cool on kitchen towel on counter (not directly on counter-don’t want them to crack due to temperature extremes). Once you have made sure jars have sealed (you should hear a “pinging” sound), let them cool for 24 hours, then store the apple butter at room temperature for up to a year.
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Ladle apple butter into clean jars, leaving ½ inch of head space. Wipe the rims of the jars clean then top with flat lids followed by screw-on rings. Tighten rings, allow apple butter to cool then refrigerate or freeze for longer storage. Apple butter can be stored in the refrigerator for 3-4 weeks and in the freezer for up to a year.
See Café Tips above in the post for more detailed instructions and tips to ensure success.
If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn’t have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.
Makes 7-8 6-ounce jars, depending on how long you let the apple butter cook.
Rita Morin says
Looks wonderful and will make up for a craft sale..
Please send labels- and thank you
Chris Scheuer says
Great idea. Just sent the labels, Rita.
Cindy Sims says
Sounds delicious and easy. Please send labels. Thanks I really enjoy your blog!
Chris Scheuer says
Hope you enjoy it, Cindy. Just sent the labels.
Mary says
Thank you for all your wonderful recipes. Pleasesend me the printable pdf label.
Chris Scheuer says
The labels should be in your email, Mary. ENJOY!
Bonny says
Sounds delicious and looks so easy! Please send labels! Thanks!
Chris Scheuer says
Sending them now, Bonny!
Joyce K. says
Love apple butter on oatmeal! Would love the labels! Thank you so much for always having such great recipes! My favorite food blog!
Chris Scheuer says
Thank you, Joyce. I appreciate your kind words. Just sent the labels.
Susan Anderson says
I grew up in the 60's and as a breakfast treat mom would toast bread, spread it with peanut butter and apple butter, and we would dunk it in hot chocolate. I still love it to this day. Looking forward to making my own!
Chris Scheuer says
Hope you enjoy it, Susan!
Kathy says
Apple Butter? I would love the labels!!
Chris Scheuer says
Happy to send them, Kathy!
Kathy Frazier says
I’m looking forward to making this apple butter not only for my family but gifts as well. I would love to have your beautiful labels. Thank you
Chris Scheuer says
Sure, sending them now, Kathy!
Dorrie says
I don't have a slow cooker. Can the Apple Butter be made in my Le Creuset Dutch oven? (if you have already answered my question in your instructions, I apologize for not catching it. )
Chris Scheuer says
Hi Dorrie, I did try making this in a Dutch oven. It works but the apple butter tends to splash up and make a bit of a mess on the stovetop. If you try it, I would cook it on very low heat, uncovered and stir it frequently.
Linda says
Please send the pdf for the labels. This is so much easier than my recipe that starts by cutting the apples. Thanks
Chris Scheuer says
Yes, I love that too, Linda! Happy to send the labels.
Anita Costigan says
I've made apple butter for years. It was the first "preserve" I ever made. I know it isn't exactly a preserve, but I use it like preserves. My Mom always loved apple butter so we had it often. My two favorite ways to eat it are on wheat toast and on an open faced peanut butter sandwich. Both bring my Mom back to me in a yummy way. I look forward to trying your recipe starting with applesauce. I would also like to have the pdf for the labels. I always love your recipes and the instructions/commentary make me feel like I'm sitting at your kitchen table while you cook. Thanks so much for all the recipes!
Anita Costigan
Chris Scheuer says
Hope you enjoy this recipe, Anita. Sounds like you have sweet apple butter memories! Just sent the labels.
June says
Can’t wait to try another one of your great recipes. Please send labels. Guess who’s getting some Christmas treats in my family! Thanks for sharing.
Chris Scheuer says
This will make great gifts. Sending the labels now, June.
Pat Chappell says
Please send me the pdf for the labels. Thanks much!
Pat Chappell
Chris Scheuer says
Sending the labels now, Pat, enjoy!
Betsy says
Thank you so much for this delicious recipe. May I please have the labels for the Apple Butter. Thank you.
Chris Scheuer says
You're welcome, Betsy. The labels should be in your email.
Karen Petro says
I plan on giving this as teacher gifts for the fall holidays! Please send labels. Thank you!
Chris Scheuer says
Great idea, just send the labels, Karen.
Pam says
Wonderful! May I have PDF please for label?
Chris Scheuer says
Sure, sending them now, Pam.
Donna says
Hi Chris,
I look forward to receiving your emails to find out what new deliciousness is in store for me.
I’m anxious to try your apple butter and would love to give jars to my Mah Jongg group. Please send me the PDF for the labels.
Thank you,
Donna
Chris Scheuer says
Thanks so much, Donna! The labels should be in your email.
Gail Ost says
I want to make this apple butter recipe it sounds and looks delicious! Can you please send the labels, I plan on giving some to family and friends?
Thank you
Chris Scheuer says
Sure, sending them now, Gail!
Nancy (Rusty) Phlegar says
Thank you for another wonderful recipe. I really appreciate all your great ideas as well as labels for gift giving. Please send me the newest labels for apple butter.
Thank you as well for the words of wisdom which have become part of my daily meditation and mindfulness. Gratefully, Rusty
Chris Scheuer says
Thanks, Nancy for your kind words - happy to send the labels!
Patti Scheuer says
Hi guys:
So, I've had the apple butter and I KNOW I want to give them out as gifts to my tennis friends and canasta group. Can you please send me the label for the Apple Butter?
Thank you so much. Love you guys
Chris Scheuer says
Thanks so much, Patti 🥰 We're always happy to send you the labels 💕
Jacqui says
Hi Chris,
I haven’t made this yet but am anxious to try it. Years ago in Pennsylvania I had some to-die-for apple butter at a family-style restaurant. Nothing in the stores can compare to that. I’m hoping this will.
May I please have the labels to print? And where did you get the jars?
Thank you so much for your generosity in sharing your recipes with us!😘
Chris Scheuer says
Hi Jacqui, just sent the info for the labels and the jars.
Annie says
Please send me Label template with instructions. Can’t wait to make and can the applesauce for gifts this Fall.
Blessings,
Annie
Chris Scheuer says
Happy to send the labels, Annie!
Dee says
I love apple butter and this recipe looks easy. I have all the ingredients and plan to try this recipe in a few days.
Please send the labels for apple butter
Thanks for all the recipes you post.
Chris Scheuer says
Enjoy! Just sent the labels, Dee!
Kathy Grant says
Please could you put out an addendum with the number of cooking apples, as I would prefer to make it using the apples from my garden?
Thank you very much. By the way, I love your recipes!
Xx
Chris Scheuer says
Hi Kathy, I've only made this recipe with applesauce so I can't tell you how many apples it will take. But the amount of applesauce will be the same. Hope that helps!
Shannon McCarthy says
Hi Chris. Looks delicious. Can’t wait to try it. Would love the pdf for the labels. Thank you so much.
Chris Scheuer says
Hope you enjoy it, Shannon! Sending the labels your way.