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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.
Sheila Dunn says
I love doing “gifts from the kitchen” and want to thank you for the great recipes on your site. Love that you often have the download for great labels. I would love to receive this set of labels. Thank you so much!
Chris Scheuer says
I'm so glad, Sheila! We will send the labels your way.
Joyce Holway says
I'm so sorry, I included the request for the labels for the apple butter in the comment for the Vanilla Sugar. I would appreciate it if you would send me the PDF for the Apple Butter. I live in Downeast Maine and one thing we have an abundance of in the Fall here is apples. I made a lot of apple butter this year and I have gotten my friends and family hooked. Thank you very much.
Chris Scheuer says
That's great, Joyce! Just sent the labels.
Jacqueline Mier says
I make my homemade apple butter every year using the slow oven for our pumpkin party gifts. But I would like to consider your crock pot method. I discovered your site this year and your tomato jam and labels have been our Christmas treats this year. sooo good😋 of course, I would appreciate your apple butter labels. Wishing you all a Merry Christmas and Happy New Year.
Chris Scheuer says
Thanks, Jacqueline! We will send the labels.
Terry Smith says
Please send the labels. Just tried another recipe a few days ago but trying yours next
Chris Scheuer says
Sure, Terry!
Coreen H. says
This is my first encounter with your blog and found it a delightful read! I especially appreciated your thought for the day. Please send the pdf for the labels at your convenience. Thank you for sharing your time and talents!
Chris Scheuer says
Thank you for the kind comment, Coreen! Sending the labels your way.
Suzanne says
Please send printable label for Apple Butter. Can't wait to try this one!
Chris Scheuer says
Sure, Suzanne!
Patti says
I plan on making this recipe for Christmas gifts. Would you send me the labels, please? Thank you and Merry Christmas!
Chris Scheuer says
Sure, Patti!
Christine Rudolph says
Hi Chris,
I am making this Apple Butter Jam to give as Gifts this Christmas. I would love to get the labels. Thank you!
Chris Scheuer says
Just sent them your way, Christine!
Debi says
Hi Chris I am looking forward to making your Apple Butter, my question fir you is what size Jars would you recommend? I would like to use 4 to 6 oz Jars.
Thank you so much. Debi
Chris Scheuer says
Hi Debi, I usually use 6-ounce jars. 4 ounces is also great!
Christine Rudolph says
Hi Chris!
I’m planning to make your Apple Butter Jam in the next two days. Can I use an emersion blender in place of a blender for the final step in making the jam?
Chris Scheuer says
Hi Christine, I'm a huge fan of my emersion blender but I tried it and discovered it doesn't get real smooth. I really like the velvety smoothness that you get from a regular blender.
Barbara Ferguson says
Thanks for this apple butter made from store bought applesauce recipe. My mother made apple butter from scratch (homemade applesauce - she used whole spices including star anise in the spice bags as the apples cook and it's wonderful). She shared memories of her German grandmother making it in a huge kettle an outside wood (camp) fire, taking all day to cook.The laboring over the hot apples and stirring all day, to keep from burning. Luckily we have easier ways today. I've made Mom's kitchen recipe for decades. We can it using a normal water bath method. I planned to make it again this year but, as I was cooking the applesauce, changed plans since my husband prefers just applesauce. Now I can make the apple butter without all the work. I doubt the whole spices will work as well since I'm not starting with raw apples but your amounts answer my questions. Thanks.
Please send me your Free Printable Labels. Thanks again.
Chris Scheuer says
Those are wonderful memories, Barbara! We are happy to send the labels your way.
Ansley Boggs says
I would like to receive the PDF LABELS for the apple sauce!
I can’t wait to make this!
Thank you,
Ansley
ansley.boggs@converse.edu
Chris Scheuer says
Sure, Ansley!
Bonnie says
Please forward apple butter labels. Thank you!
Chris Scheuer says
Sure, Bonnie!
Pam says
I would love to have the printable labels for the apple butter . The recipe sounds fantastic. Thank you so much for all of your wonderful recipes!
Chris Scheuer says
Sure, Pam!
Jill Peters says
Would you please send the PDF labels for the apple butter? I love your recipes and have made many of them. I just made 10 dozen cookies for our church cookie sale, all from your recipes! Thanks so much for your great recipes, tips, and beautiful food styling photos!
Chris Scheuer says
Thank you for the kind comment, Jill! We are happy to send the labels.
Rebecca Hartwell says
Can you please send labels
I made the apple butter and it is so yummy
Now ready to be gifted
Chris Scheuer says
Awesome! Sending them your way, Rebecca.
Karen says
Could you please share the label with me too please? Thank you!
Chris Scheuer says
Sure, Karen!
Cyndi Parman says
I too have made apple butter for years and found some different ideas here that I can’t wait to try. Next want to try the apple Focaccia. Thank you so much. Love the Psalm 18:2.
Please share the label .pdf. with me.
Chris Scheuer says
Sending the labels your way, Cyndi!
Candy says
I would love the PDF for these labels! Thank you for all the delicious recipes!!
Chris Scheuer says
Sure, Candy!
Laura Hilton says
I have been making Apple Butter in a crock pot for years. Anxious to try your recipe. Please share the labels with me. Thank you for sharing your time and talents!
Chris Scheuer says
Sure, Laura!
Alyce Sanderson says
Thank you, Scott and Chris, for all your hard work in developing these wonderful recipes.
Could you please send me a set of labels for Christmas gift giving?
Blessing to you and yours!
Alyce
Chris Scheuer says
Thank you, Alyce! Sending the labels your way!
Joan says
Hi Chris, can’t wait to try this, we love “butters”. I’m looking for a peach butter and a banana butter or jam, do you have of these in your repertoire? Also. Would you please send me the labels for this, thanks.
Chris Scheuer says
Hi Joan, we are happy to send the labels! We do have a peach jam- https://thecafesucrefarine.com/super-easy-peach-freezer-jam/ and a banana jam- https://thecafesucrefarine.com/caramelized-banana-jam/
Barb Strickland says
Hi Chris,
Trying another one of your recipes! This will be my first time canning, but I love the idea of bringing apple butter to family members for Thanksgiving, so I'm giving it a go. I'd love the labels, so I can make it as pretty as you do.
Thank you for being my "go to" for all recipes!!
Chris Scheuer says
That's great, Barb! Sending them now 🙂
Christine Burrelli says
Good day brother and sister in Christ,
I am a pastors wife, ranch owner, pet-sitter and Airbnb host. I try to be as self sufficient as possible and can't wait to try this recipe. The reason for this note, especially on Veterans Day weekend. My father, who is in his later eighties, told me as a child they had to use apple butter instead of real butter during the lean years. After that he never wanted it again. I hope this changes his mind! I plan to do a little research on this historical aspect. Good fodder for conversation and education!
My encouragement would be, as we enjoy this apple butter and eat it willingly, that we would take a moment realize how blessed we are in so many ways unlike those who suffered for our freedom and were forced to eat a "Butter Substitute". Those who suffered were not just the solders but the worried families and friends who loved them and suffered deprivations here at home.
So my profound thanks to ALL that suffered for our freedom!,
All the best,
Christine
Chris Scheuer says
Thank you for the thoughtful comment, Christine. We are incredibly blessed. I hope you enjoy the Apple Butter!
Julie Goodwin says
Oh, my! I need these apple butter labels, too! My husband make charcuterie boards, and we give them as gifts! The homemade butters will be perfect to pair with the boards!
Chris Scheuer says
That's great, Julie!
Elle says
May you send the labels please 🙂
Chris Scheuer says
Sure, Elle!