Homemade Apple Butter
Homemade apple butter couldn’t be easier with my slow cooker method. Chopped apples, warming spices, vanilla, and sugar are added to the pot and then slow cooked to perfection. There is no peeling required and the best part – your home will smell amazing!
OVERVIEW
- Skill Level: Beginner
Apple picking is the quintessential fall activity. But what to do with all those apples? Homemade apple butter is incredibly easy to make and uses up a ton of apples. Use a blend of different apple varieties for a flavorful apple butter.
I love to use homemade apple butter on English muffins, fluffy biscuits, toast, and on top of waffles and pancakes.
My slow cooker method of making apple butter makes it incredibly easy. Throw everything into the slow cooker and let it do the work for you. This recipe makes a good amount of apple butter so that you have plenty for yourself and a little extra to give out as gifts. I know I would love to receive a jar of homemade apple butter.
Why you’ll love this recipe
- This method requires little hands-on time! The slow cooker does all the work.
- No peeling! Not only is it unnecessary to peel the apples, it’s discouraged.
- The long cook time not only makes the apple butter more flavorful but it makes your home smell of warm apples and cinnamon.
- Use a variety of apples! For the best flavor, use at least a couple of different varieties.
The best apples for apple butter
When it comes to apples for baking, my repeated advice is to use a variety of different types to give you a more balanced and interesting flavor. When I prepared this Best Apples for Apple Pie article, I actually tested 10 different varieties!
Now you may not have all of those options when grocery shopping or apple picking but that guide will give you a clearer understanding of what’s what.
For this recipe, I used a combination of Honeycrisp, Gala, and Granny Smith apples. You will notice that some apple butter recipes do not recommend using tart apples but I disagree! By adding a few tart apples to the mix, it adds a brightness with only a hint of tart flavor which helps to balance out the sweetness from the other apples and sugars.
If using a tart apple like Granny Smith, only use about 3-4 while the rest should be a sweeter apple type. Gala and McIntosh are great sweeter apple options.
I do not recommend using Red Delicious apples.
How to make homemade apple butter
The slow cooker method of making apple butter could not be easier. Simply add all the ingredients into the crock-pot and cook on low for several hours. If you are pressed for time, here is a much quicker stove-top version.
Although it takes longer, if you have the time to slow cook the apples you will definitely notice a difference in taste. It will be much more flavorful! Besides that there is very little hands-on time to this method. Let’s get started!
Prepare the apples
Start by rinsing your apples to remove any waxy residue or dirt. Then remove the core and chop into small chunks about ¼ – ½ inch (0.6 – 1.2 cm) thick. I like to use an apple slicer and corer and then chop up the individual slices into smaller pieces. This step cuts the work down by half.
For this method, do not remove the peel. The long cook time breaks down the peel adding even more flavor to the jam.
Slow cook
Add the chopped apples and all other ingredients to the basin of a slow cooker. Make sure to use at least a 6 quart sized slow cooker. The other ingredients include granulated sugar, brown sugar, ground cinnamon, ground nutmeg, ground cloves, and salt.
Do not add the vanilla until later in the process.
Turn the heat on low, cover with the lid, and slow cook for 8 hours. Enjoy the heavenly smell while it cooks!
Add the Vanilla & keep cooking
After 8 hours, remove the lid and add the scraped vanilla bean (or vanilla extract if using). Stir together and continue cooking on low for another 2 hours. Keep the lid off.
The step is essential to reduce the water content so it thickens up into a jam-like consistency. I find 2 hours uncovered to be the right amount.
If you want it even thicker, continue to cook for longer but keep in mind it will further thicken as it cools.
Blend and Cool
When the desired consistency has been reached, use a hand blender to blend the jam into a smooth texture. I like to use a hand blender because you can stick it right into the slow cooker. If you don’t have a hand blender, move the apple butter into an upright blender and blend.
Leave as chunky or blend as smoothly as you like. I like a fairly smooth consistency.
After blending, let the apple butter cool down. Move to an airtight container and store in the refrigerator for up to 2 weeks.
FAQ
Why is it called apple butter?
It seems odd to call it apple butter when in fact there is no butter in the recipe. But it gets it’s name from the butter-like consistency. It’s smooth, spreadable, and used in similar ways to butter like on top of toast and biscuits.
In reality, it’s more like an apple jam.
What’s the difference in apple butter and applesauce?
Applesauce isn’t cooked for as long as apple butter and tends to be chunkier than a smooth apple butter. Because it doesn’t cook for very long and usually contains less sugar (sometimes, no sugar) than apple butter, applesauce is lighter in color. It is usually eaten on it’s own as a snack.
Apple butter is served like a jam on top of toast, biscuits, or even ice cream.
Can I freeze apple butter?
Absolutely! After cooling it down, place in a freezer-safe container leaving about ½ inch (1.2 cm) of space at the top of the container. This will leave room for the apple butter to expand once frozen. Freeze for up to 6 months. Thaw overnight in the refrigerator.
MORE RECIPES FROM BAKER BETTIE!
If you enjoyed this recipe, you might like to try these other homemade jam recipes.
Be sure to try my Homemade Crock-Pot Apple Cider recipe!
Homemade Apple Butter
Homemade apple butter couldn't be easier with my slow cooker method. Chopped apples, warming spices, vanilla, and sugar are added to the pot and then slow cooked to perfection. No peeling required!
Ingredients
- 10 – 12 (approximately 5-6 pounds) medium apples, this is the weight before coring
- 150 grams (¾ cup) brown sugar, light or dark although I prefer dark
- 150 grams (¾ cup) granulated sugar
- 1 ½ tablespoons ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¼ teaspoon kosher salt
- 1 whole vanilla bean or 1 tablespoon vanilla extract
Instructions
- Rinse, core, and chop the apples (10-12 medium) into small chunks about ¼ - ½ inch (0.6 - 1.2 cm). Do not peel the apples.
- Place the chopped apples into the basin of a slow cooker that holds at least 6 quarts.
- To the slow cooker, add the brown sugar (150 grams/ ¾ cup), granulated sugar (150 grams/ ¾ cup), ground cinnamon (1 ½ tablespoons), ground cloves (¼ teaspoon), ground nutmeg (¼ teaspoon), and salt (¼ teaspoon). Stir together combining the ingredients with the apples.
- Place the lid on the slow cooker and cook on low for 8 hours.
- Scrape the seeds from the vanilla bean (1 whole) and add to the slow cooker and stir together. If using vanilla extract (1 tablespoon), add it in at this time as well.
- Cook uncovered on low for another 2 hours, stirring occasionally.
- Using a hand blender (also known as a stick or immersion blender), blend the mixture right in the slow cooker. Blend it as smooth or chunky as you prefer. See *note below if you do not have a hand blender.
- Let cool and then portion into storage containers. I prefer to use glass jam jars.
- Store in the refrigerator in an airtight container, where it will keep about 2 weeks.
Notes
*If you do not have a hand blender, use a ladle to move the mixture into an upright blender and blend until the desired texture is achieved. You may need to work in batches depending on the size of your blender.
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