Making Simple Apple Butter in a Slow Cooker

Fall is apple season and it is wonderful to see all the varieties of apples available. This year I tried a new cooked apple recipe.  With so much apples and at really good price, I wanted to try making apple butter. I found a few recipes with different techniques. I combined one that is the simplest to do – a great combination of least effort with most flavour by using  a slow cooker. Apple butter is like applesauce but thicker.

List of apple varieties I have used for apple butter:
  • Gala
  • Red and Golden Delicious
  • Mackintosh
  • Silken

Each batch of apple butter I made is slightly different since I used different varieties of apples. Here’s the ingredients I used.

  • 9 to 10 apples cut into small pieces with the skin on
  • 2 cups sugar (add any sweetener you wish)
  • 1 tablespoon or lemon juice
  • 1 teaspoon ground cinnamon (optional if you want a purer apple taste)
  • 5 quart slow cooker
  1. Put all in a slow cooker and turn on High for about 15 minutes. The apples will look watery with the juices. Stir occasionally
  2. Reduce the heat to minimal and leave it for 8-10 hours (overnight).
  3. In the morning the apples would be reduced but still chunky.
    Tip: Use an immersion blender to puree the cooked apples. Leave some chunky pieces if desired.
  4. Continue the slow cooker until enough moisture has evaporated and the apple butter is thick in consistency (like thicker applesauce).
  5. Put in container or follow canning procedure if you wish to preserve the apple butter.
Approximate yield: 3 x 250 ml and 2 x 500 ml mason jars


Store using sterilized canning jars and a canning method you prefer. I used the oven at 250 degrees for 10 minutes to dry out the apple butter. Make sure you leave enough room on the top in case the apple butter overflows. I always store in another container for immediate consumption. Let it cool and put in the fridge.




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