Ingredients
This is a lightly sweetened version with no added sugar. A sugared variation follows below.
- 3 pounds apples (about 12 cups), cored and sliced
- 1/4 cup apple cider (fresh cider from the refrigerated section works best)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
Equipment: a 4-quart slow cooker and an immersion blender, or a potato masher or standard blender.
Steps
- Core and slice the apples. Peeling is optional if you plan to blend until smooth with an immersion blender; peel them if you will only mash.
- Combine the apples, cider, and spices in the slow cooker. It will be very full at first, but the apples shrink as they cook.
- Cover and cook on high for about 5 hours or on low for about 10 hours, until the apples are very tender.
- Blend until smooth. If you use a standard blender, let the mixture cool a bit first and vent the lid, since hot liquids can splatter.
- Cook uncovered, or with the lid ajar and a thin towel or splatter guard over the gap, for about another 2 hours on high until thickened. Stir now and then so it does not scorch.
- Taste. If it seems flat, a small squeeze of lemon juice brightens it.
Leaving the lid off is the key step. In one set of tests, batches cooked fully covered turned out more like applesauce than apple butter.
Apples to use
Apples that soften easily, such as Fuji, Gala, McIntosh, Cortland, and Jonagold, are popular. A mix works well. Very tart apples can be used but may need more sweetener. Older apples that are no longer great for snacking are a good use here.
Sugar-free and sugared options
Without added sugar. Cooking apples down concentrates their natural sweetness, and a little cider adds more. You can also sweeten gently with a spoonful of maple syrup or honey at the end if you like.
With sugar. Many classic recipes use around 5 to 6 pounds of apples with 1 cup each of granulated and brown sugar, a tablespoon of cinnamon, a little nutmeg, cloves, and salt, with a tablespoon of vanilla stirred in at the end. They are cooked on low for about 10 hours, blended, and cooked uncovered for another couple of hours. Taste and reduce the sugar if you want a less sweet spread.
How to tell it is thick enough
Apple butter should mound on a spoon and move slowly rather than drip. A common test is to put a small dollop on a cold plate; if no watery ring forms around it, it is ready. It thickens more as it cools. A larger cooker may thicken faster, so check earlier.
How long does apple butter last?
Refrigerated, homemade apple butter is generally kept for about 1 to 2 weeks in a clean, covered jar. Cool it before refrigerating. Freezing is an option for longer storage; leave some room at the top of the container for expansion and use within a few months. Discard any with mold or an off smell.
Does apple butter need to be pressure canned?
Apple butter is acidic enough that tested canning guidance treats it as a water-bath canning food rather than a pressure canning food, but safe canning depends on following a tested recipe exactly, including jar size and processing times. Lightly sweetened or sugar-free versions in particular can differ from the recipes that were tested. If you plan to can, use instructions from a trusted source such as the National Center for Home Food Preservation or your local extension office. If in doubt, refrigerate or freeze.
Ways to use apple butter
- Spread it on toast, English muffins, or biscuits
- Stir into oatmeal or yogurt
- Swirl it into pancake or muffin batter
- Spoon it onto a cheese board
- Serve it with pork chops or roasted pork
- Use it in a sandwich with cheddar and turkey
Apple butter also pairs well with a slow cooker breakfast casserole and toast on a brunch table.
FAQ
Why is it called apple butter? For its smooth, spreadable texture. It contains no dairy.
Can I use a Crockpot or Instant Pot? Crockpot is a brand of slow cooker, so yes. An Instant Pot’s slow cook function should work for the first stage, and the final thickening may be easier on the stovetop.
Do I have to peel the apples? Not if you blend with an immersion blender or blender; peels soften and blend in.