Crock Pot Apple Butter

Homemade, Crock Pot Apple Butter

makes 3-5 pints


25-30 apples
1 tbsp cinnamon
1/2 tsp allspice
1 tsp ground cloves
3/4 cup honey


Core and slice apples, dumping the slices into the crockpot as you go.  Stop prepping apples when the crockpot is full (just save the remaining apples for later).

Add spices and honey.  Mix well and put the crock pot on low for 10 hours.  Feel free to stir when you walk by!

After 10 hours, core and slice more apples to fill the crockpot.  Dump the new apple slices into what’s already cooked down.  Mix well.  Cook another 10 hours on low.1391665_10151950425474720_1707097927_n

Taste test your apple butter and add more cinnamon, allspice, cloves and honey to your taste.  I usually only add more spices, rarely do I add more honey unless the apples were very tart.

After it’s gone a good 24 hours, use an immersion blender to puree it.  (You could probably put through food mill or blender too). Continue cooking until it’s the thickness that you want.  If it’s not cooking down enough vent the lid a little.  If it gets too thick, add some water or apple juice.


When it’s the consistency you want, can it using a waterbath method.You can do a google search for waterbath canning to get lots of tips. Basically, fill your biggest, tallest pot with water and bring to a boil.  Place your empty jars and new lids (always use new, but can recycle rings) in the water for 5 minutes.  Take them out, fill with apple butter to 1/4 inch from the top.  Wipe the rims and place the lids on the jars.  Screw on the rings and place in the boiling water.  Boil them (this is processing) for 5-20 minutes using the chart below, making sure the water level covers the jars completely.  Remove and set on a counter, don’t move them for 24 hours!  Then press the center of the lid.  If it doesn’t pop in (meaning it already has), it’s sealed and good to store for up to two years.  If it does pop in, refrigerate it and use in a week.


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