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Classic Spiced Apple Butter: Stovetop and Slow Cooker Methods

A close-up of thick, dark brown apple butter mounded in a small, white, fluted ramekin.
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Make rich, smooth apple butter using fresh apples. This recipe provides instructions for both stovetop simmering and slow cooker preparation, including safe canning steps.

Ingredients

Scale
  • 5 lbs apples (about 15 medium), peeled, cored, and quartered
  • 4 cups apple cider or water
  • 2 cups packed brown sugar (adjust to taste)
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/4 cup lemon juice

Instructions

  1. Combine apples, cider or water, and lemon juice in a large pot or slow cooker.
  2. Cook on medium heat (stovetop) or low (slow cooker) until apples are very soft, about 1 to 2 hours. Stir occasionally.
  3. If using the stovetop, transfer the cooked apples to a slow cooker or let cool slightly before proceeding.
  4. Use an immersion blender or food mill to process the cooked apples until completely smooth. For a very smooth texture, press the puree through a fine-mesh sieve.
  5. Return the smooth puree to the pot or slow cooker. Stir in the brown sugar and all the spices.
  6. Simmer uncovered on low heat (stovetop) or low (slow cooker) for 4 to 8 hours, stirring frequently, especially near the end, to prevent scorching. The apple butter is done when it is thick, dark brown, and a spoon drawn across the bottom leaves a trail that does not immediately fill in.
  7. For canning: Prepare your water bath canner and jars. Ladle hot apple butter into hot, sterilized jars, leaving 1/4 inch headspace. Wipe rims, apply lids and bands. Process in a boiling water bath for 10 minutes (adjust time for altitude).
  8. Cool jars completely on a counter. Check seals after 24 hours.

Notes

  • For a no-sugar-added version, substitute the brown sugar with a sugar substitute equivalent to 2 cups of sugar, or use only apple cider concentrate for sweetness.
  • If you prefer a less intense spice flavor, reduce the cloves and allspice by half.
  • Apple butter freezes well if you do not wish to can it. Cool completely before transferring to freezer-safe containers.

Nutrition

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