Description
This homemade canning apple butter recipe transforms fresh apples into a rich, spiced spread perfect for toast, baking, or gifting. Slow-cooked to deepen the flavors, blended to a smooth texture, and preserved via traditional water bath canning, this apple butter combines sweet and warming spices for an irresistible fall treat.
Ingredients
Scale
Apple Butter Ingredients
- 6 lbs apples (Fuji, Gala, or Honeycrisp), peeled, cored, and chopped
- 2 cups granulated sugar
- 1 cup brown sugar, packed
- 1 tablespoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ¼ teaspoon salt
- 1 tablespoon vanilla extract
- ½ cup apple cider (optional for flavor depth)
Instructions
- Prepare the Apple Butter: Place the peeled, cored, and chopped apples into a large slow cooker. Add granulated sugar, brown sugar, cinnamon, nutmeg, cloves, salt, and apple cider if using. Stir well to combine all ingredients.
- Cook the Apple Blend: Cover the slow cooker and cook on low heat for 10 to 12 hours. Stir occasionally to prevent sticking and to evenly cook the apples until they are very soft and the mixture turns a dark brown color.
- Blend the Apple Mixture: Use an immersion blender directly in the slow cooker to puree the mixture until smooth. If the texture is too thin, cook uncovered for an additional 1 to 2 hours to thicken the apple butter further.
- Add Vanilla Extract: Stir in the vanilla extract into the thickened apple butter to enhance the flavor and aroma.
- Sterilize Jars and Lids: Boil canning jars and lids in water for 10 minutes to sterilize them. Keep jars warm until ready to fill to prevent cracking when filled with hot apple butter.
- Fill the Jars: Carefully ladle the hot apple butter into the sterilized jars, leaving a ¼ inch headspace at the top. Wipe rims clean with a damp cloth, place the lids on, and screw the rings until fingertip-tight.
- Process in Water Bath: Submerge the filled jars fully in a boiling water bath, ensuring at least 1 inch of water covers the tops. Boil for 10 minutes to properly seal the jars. Adjust processing time if you are at higher elevations.
- Cool and Store: Remove jars from water bath and let cool on a towel or rack without disturbing. Check seals once cooled. Store sealed jars in a cool, dark place for up to one year.
Notes
- Use a slow cooker for hands-off, even cooking and flavor development.
- Apple cider is optional but adds depth and complexity to the flavor.
- Adjust processing time for altitude: add 1 minute for every 1000 feet above 1000 feet elevation.
- Ensure jars are properly sealed before storing; refrigerated for immediate use if any jars do not seal correctly.
- This recipe yields a thick, sweet apple butter perfect for spreading on bread or using in recipes requiring apple flavor.
