Crock Pot Apple Butter

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Compliments of: Ame West, West Orchards Farm Market



  • Approximately 3 lb. apples
  • 1 cup sugar
  • 2 tsp. cinnamon
  • 1 tsp. nutmeg
  • 1/2 tsp. allspice
  • 1/2 tsp. cloves
  • Dash of salt
  • 3/4 cup water or fresh apple cider


Fill a 6qt. Crock-pot 3/4 full with peeled, cored and sliced apples. Add the remaining ingredients and stir until evenly mixed. Cover and cook on low setting overnight (at least 8 hours).

Mash with a potato masher or blend with an immersion blender.

The finished butter should be of a thick, spreadable consistency. If the Apple butter has too much liquid, remove the lid and cook on high until thickened. Stir often as butter thickens to prevent scorching.

Store in the refrigerator for up to 6 weeks. Freeze for longer storage.

Variation: for a less sweet apple butter, substitute 1/2 cup honey for the sugar.

To can the apple butter, pack into hot jars leaving 1/4″ headspace and process in a boiling water bath for 10 minutes.