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A cozy, easy-to-make apple butter recipe slow-cooked in a crockpot with optional warming spices and flexible sweetener options. No peeling required, and includes instructions for water bath canning for long-term storage.

Ingredients

Scale
  • 4–5 pounds total apples (mix of Fuji, Gala, Jazz recommended; wash, core, and optionally peel, then slice thinly)
  • Granulated sugar (amount per printable recipe; helps create best caramelization)
  • Optional warming spices: ground cinnamon, nutmeg, ground cloves (to taste)
  • Optional liquid sweetener: maple syrup or honey (use about two-thirds the amount of sugar if substituting)

Instructions

  1. Wash the apples.
  2. Core the apples (peeling optional).
  3. Slice the apples as thinly as possible.
  4. Place sliced apples into the crockpot.
  5. Add granulated sugar and any spices; stir to combine.
  6. Cover crockpot and cook on LOW for 8-12 hours, stirring once or twice if remembered.
  7. (Optional stovetop method) Cook apples in a heavy-bottomed pot with a tight lid over low heat, stirring frequently until thick and caramelized.
  8. After cooking, whisk mixture in crockpot until smooth if apples sliced thinly.
  9. If apples are chunkier, blend in batches or use immersion blender until smooth.
  10. Taste and adjust sweetener or spices as needed.
  11. Let apple butter cool slightly before transferring to containers or jars.
  12. For refrigerator storage: seal jars tightly and refrigerate.
  13. For canning: wash and heat pint-sized canning jars.
  14. Bring a large pot of water to a boil for water bath.
  15. Fill hot jars with hot apple butter, leaving about 1/4 inch headspace.
  16. Remove air bubbles with a plastic knife or spatula around jar edges.
  17. Wipe jar rims clean.
  18. Place new lids on jars and screw on rings finger-tight.
  19. Lower jars into boiling water; once water boils again, process for 10 minutes.
  20. Use jar lifter to remove jars and set upright on folded towel to cool undisturbed.
  21. Let jars cool for 12-24 hours.
  22. Remove rings, check lids are sealed (lids should not pop when pressed), label with date, and store in cool dark place.

Notes

No peeling required but recommended to slice apples thinly for best caramelization and texture., Sugar aids caramelization; if substituting with liquid sweeteners (maple syrup or honey), use about 2/3 the sugar amount and note caramelization may be less intense., Spices are optional; start light and adjust to taste to not overpower natural apple flavor., Stovetop cooking is an option but requires more frequent stirring and attention., Water bath canning allows long-term shelf stable storage; jars can last a year or more., Refrigerated apple butter lasts 2-3 weeks., Reheat gently on stove or microwave in short bursts; do not heat sealed jars directly.

Nutrition

Find it online: https://mamapantry.com/spiced-apple-butter/