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Apple Butter I

Apple Butter I


A Sweet Apple Butter

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 32 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 115 kcal
  • 6%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 30g
  • 10%
  • Protein:
  • 0.1 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 19 mg
  • < 1%

Based on a 2,000 calorie diet


  1. Fill a slow cooker with diced apples, sugar, cinnamon, cloves and salt. Cover, and cook on high for 1 hour. Reduce heat. Simmer, stirring occasionally, for 12 hours, or until thick and dark golden in color.
  2. Pack into small, freezer-safe containers leaving 3/4 inch space at the top. Store in the freezer.
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This is yummy, but I will say I use it more like a "suggestion" than a recipe. I fill my large crockpot with about 15-20 medium apples, peeled, cored and chopped. Then, I add 3 cups sugar, 3 tsp cinnamon, 1/2 tsp cloves, and a dash of salt. Cook it for 10-12 hours, blend, and pour into jars. I don't can/preserve it, just refrigerate--it goes so fast, it's not around for long! I think the original recipe would have been way to sweet--and would have made too little! Fill that crockpot, make it worth your time--makes the house smell great!


This was a great recipe in thought. I'm really glad I read the reviews first. I cut the sugar in half. I also cut the cinnamon in half with the second batch and found it better, 4tsp is just TOO over powering. The concept of the slowcooker was perfect the amount of cooking time was perfect. My family can't get enough of MY version. I hope others will try this recipe and do it to their tastes. It's better than jam thanks for inspiring me with this recipe. Cheers!!

Amy Schmelzer

This sure was easy. And no burns from superheated liquid splatters like when I made apple butter on the stove. I used 12 medium apples and 3 cups of sugar. Nearly filled my 3 quart crock pot in the beginning. I also added 1/8 teaspoon nutmeg and 1/8 teaspoon allspice. I removed the lid for the last couple hours to help thicken. Processed in a BWB for 10 minutes in half-pint jars. Tasted plenty sweet to me.