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All Day Apple Butter

Prep Time 30 minutes
Cook Time 11 hours
Total Time 11 hours 30 minutes
Servings 10 8-ounce jars

Ingredients

  • 5 1/2 lbs apples, cored, peeled, and chopped
  • 3 cups granulated sugar
  • 1 cup light brown sugar, firmly packed
  • 2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp salt

Instructions

PREP INSTRUCTIONS

  • Peel, core, and chop your apples into small chunks. Place apple chunks in the bowl of the slow cooker.
  • In a medium bowl, whisk together the granulated sugar, brown sugar, cinnamon, cloves, and salt until completely incorporated.
  • Pour sugar mixture over the apples in batches, mixing thoroughly with a spatula between batches to ensure all apples are thoroughly coated.

COOKING INSTRUCTIONS

  • Place the lid on the slow cooker and cook on HIGH for 1 hour.
  • Reduce heat on slow cooker to LOW and cook for 9-10 hours. Stir occasionally.
  • After 9-10 hours, apple chunks should have reduced in size and darkened in color. Uncover the slow cooker and continue to cook on LOW for another hour.
  • Turn off slow cooker and let apple butter cool for 15-20 minutes. The butter will be lumpy, so use a stick or immersion blender to puree the mixture until it's completely smooth. (You can also use a countertop blender for this step).
  • Serve only once the apple butter has completely cooled, or is only slightly warm.

Notes

For storing: I ladle the hot apple butter into mason jars, screw on the tops, and then place them upside on the counter to cool completely. Once the filled jars are completely cool, you can turn them rightside-up again, and then store them in the fridge. This process creates a makeshift vacuum seal without having to boil the jars. It’s not perfect, but I’ve done it loads of times, and the apple butter will keep in the fridge this way about 3-4 weeks.