Apple Butter

There’s nothing better than warm apple butter spread on a piece of freshly baked bread.  Or spooned into a bowl of yogurt.  Or enjoyed over pancakes during breakfast.

Apple butter, like any jam, makes a perfect homemade gift; if you are willing to give up your stash.


Similar to canning jam, this recipe requires boiling jars in a water bath before storing them for up to 1 year.  This recipe requires minimal hands-on time but a lot of patience.  I promise, it’s worth the wait!

Apple Butter {in the slow cooker}


  • 10 lg. apples
  • 1/2 cup apple cider
  • 2 tsp. cinnamon


  • 1 slow cooker
  • 1 food processor
  • 1 large pot
  • 1 jar holder {for inside the pot}
  • tongs {with rubber band around the ends}
  • 5 x ½ pint jars/lids


  1. peel and core apples, then shred/grate them in a food processor
  2. add ingredients to a slow cooker
  3. cook covered on high for 1 hour, stir
  4. cook covered on low for 10-12 hours {I leave mine in overnight}, stir
  5. cook uncovered on low for 3+ more hours or until the apples turn to apple sauce (and have reduced by about 1/2)
  6. process in pint jars for 15 minutes in a water bath
  7. remove from bath and let cool





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