Slow Cooker Apple Butter Recipe


With the weather turning cooler, I decided it was time to make my mother’s crock pot apple butter.  Jordan and Yankee made their own batch, but they used apples they picked at the orchard.  I went the lazy easy route.  This is great to give as little hostess gifts, etc. This might seem like a complicated undertaking, but I only can one thing – unlike my daughter/blog partner who is a canning machine – and this is my one thing.  The bottom line is “if I can do it, you can do it.”

Slow Cooker Apple Butter

I made a trip to the big box warehouse and bought a gallon of applesauce.

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All you do it combine the applesauce, lots of sugar, vinegar, and flavorings and cook it a loooooooong time.  Here it is midway through the cooking process.

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Make sure you have jars and lids on hand.  You can use old jars but the lids must be new.  I like the 1/2 pint size.

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The apple butter will cook down during the day and thicken somewhat.  However, don’t despair if it is runnier than you think it should be.  It will thicken as it cools.  This is how it looked when I began dipping it into the jars, which I sterilized in the dishwasher. Just put your jars in a regular wash cycle, and as soon as they are finished drying, when they are still very hot, it is time to get the party started.  I timed it so they would be finished when the apple butter was ready.

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About 10 minutes before you are ready to start the canning process, put your lids in clean water and simmer them.  This is part of the sterilizing procedure.

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Be sure to clean all of the excess apple butter from the rim of the jar carefully with a clean paper towel.  This is before I cleaned this one.

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Using tongs,  remove a lid from the simmering water.  Gently tap the water off of it, and place it on the jar.

Apple butter

Screw on the lid, and voila!  You have canned apple butter.  I got this many jars from the recipe I am sharing with you today.

IMPORTANT – Within an hour or two, each jar should make a popping noise which lets  you know it has sealed.  I heard 10 pops, and I knew that each one was then safe.  If any of the jars do not seal, it is important for you to eat its contents within a week or two, or it could spoil.  If you follow the above process, it should work well.


9 cups apple sauce

6 cups sugar

1/2 cup vinegar

Few drops of oil of cinnamon.  (I couldn’t find this, so I just used about 2 tablespoons of ground cinnamon and 1/2 teaspoon cloves.

Mix all and put in the slow cooker.  Cook on low for at least 10 hours uncovered.  Stir occasionally.  Follow the process above to can it.

Take care.


  1. Beth says

    I am making mine next week– I love using a slow cooker for my jams because it controls the mess and aids in clean- up. I use the twice baked Apple Butter recipe from Brown County Indiana with the addition of 1/2 Calvados–