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Slow Cooker Apple Butter

A close-up of rich, thick slow cooker apple butter in a rustic bowl, glistening in the sunlight.
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A deeply spiced, spreadable apple butter made easily in your slow cooker. This recipe focuses on achieving the perfect balance of tart and sweet, with tips to prevent scorching and ensure a thick, smooth texture. It’s a perfect fall project for canning or freezing.

Ingredients

Scale
  • 4 pounds apples (about 10–12 medium), such as Honeycrisp, Fuji, or Gala, peeled, cored, and quartered
  • 1 cup packed brown sugar (adjust to taste)
  • 1/4 cup apple cider vinegar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground allspice
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt

Instructions

  1. Place the apple quarters in your slow cooker.
  2. Add the brown sugar, apple cider vinegar, cinnamon, allspice, cloves, and salt. Stir to combine.
  3. Cover and cook on low for 8-10 hours, or on high for 4-5 hours, until the apples are very tender.
  4. Carefully transfer the cooked apples and liquid to a blender or food processor. Blend until smooth. Alternatively, use an immersion blender directly in the slow cooker.
  5. Return the pureed apple butter to the slow cooker.
  6. Remove the lid, cover the slow cooker with a clean kitchen towel (this allows steam to escape), and cook on low for another 2-3 hours, stirring occasionally, until thickened to your desired consistency.
  7. Allow the apple butter to cool completely before storing.

Notes

  • For a smoother texture, you can strain the apple butter through a fine-mesh sieve after pureeing.
  • If you prefer less sugar, start with 1/2 cup and adjust after tasting.
  • To can, ladle hot apple butter into sterilized jars, leaving 1/4-inch headspace. Process in a boiling water bath for 10 minutes.
  • To freeze, cool completely and store in airtight containers for up to 6 months.

Nutrition

Find it online: https://blissbatter.com/slow-cooker-apple-butter/