Ingredients
6 lbs (about 12–14 medium) mixed apples (use ½ tart (Granny Smith, Braeburn) + ½ sweet (Honeycrisp, Fuji) for balanced flavor—no need to peel if organic/skin is thin)
2 cups (400 g) granulated sugar (reduce to 1½ cups for less sweet; raw cane sugar adds molasses notes)
1 tbsp ground cinnamon (Ceylon preferred for floral nuance, but Cassia works)
¼ tsp ground cloves (freshly grated if possible—pre-ground loses potency fast)
Optional depth-boosters: 1 tsp pure vanilla extract (stir in at end), or 1 strip of lemon zest (remove before blending)
Step-by-Step Instructions
Prep with purpose: Core and slice apples into ½-inch wedges—peel if desired, but skin adds fiber and deepens color (just ensure thorough blending later). No need to measure precisely; rough chunks are fine.
Layer, don’t stir (yet): Place apples in slow cooker. Sprinkle sugar evenly over top—do not mix. Let sit 15 minutes. The sugar will draw out juices, creating a natural syrup base and preventing scorching.
Add spice: Scatter cinnamon and cloves over surface. Now, gently fold once or twice with a heatproof spatula—just to distribute. Overmixing early = foaming.
First phase (covered): Cover and cook on LOW for 10 hours. Do not open lid for first 6 hours. Stir gently 2–3 times in the final 4 hours to redistribute, scraping sides/bottom. Mixture will darken, bubble thickly, and smell deeply fragrant.
Second phase (uncovered): Remove lid. Continue on LOW 1.5–2 hours—until reduced by ~⅓ and a spoon drawn across the bottom leaves a clear trail that holds for 5+ seconds. Surface should glisten, not pool.
Puree to silk: Use an immersion blender directly in the cooker until velvety-smooth (~2 min). For ultra-silky texture, pass through a fine-mesh sieve to remove any fiber. Caution: mixture is extremely hot.
Cool & store: Let cool 1 hour uncovered, then transfer to clean jars. Refrigerate up to 3 weeks—or process in a water bath for 10 minutes for shelf-stable storage (up to 1 year).
Tips for Perfect Gravy
(Note: Apple butter is traditionally served as-is—but for a stunning savory glaze, whisk ½ cup apple butter with 2 Tbsp apple cider vinegar, 1 Tbsp Dijon, and 1 tsp smoked paprika. Brush over pork tenderloin during last 15 minutes of roasting.)
Serving Suggestions
Swirled into Greek yogurt with toasted pecans
Slathered on warm buttermilk biscuits or sourdough toast
As a filling for thumbprint cookies or laminated pastries
Paired with sharp cheddar or baked brie on a cheese board
Dolloped on vanilla ice cream with a sprinkle of flaky salt
Storage & Make-Ahead Tips
Fridge: Keeps 3 weeks in airtight jars (surface may darken slightly—stir before use).
Freezer: Portion into ½-cup freezer bags (lay flat), freeze up to 6 months. Thaw overnight in fridge.
Canning: Process ½-pint jars in boiling water bath 10 minutes (adjust for altitude). Always use tested canning guidelines.
Frequently Asked Questions
Can I skip peeling?
Yes—especially with thin-skinned apples. The immersion blender handles it, and skins boost color and pectin.
Why is my apple butter too runny?
Likely under-reduced. Extend uncovered time in 30-min increments. Altitude and slow cooker variance affect evaporation.
Can I use honey or maple syrup?
Yes—but reduce liquid apples by ¼ cup, and add sweetener after cooking (heat degrades delicate flavors). Expect softer set.
Allergy Information
Naturally gluten-free, dairy-free, nut-free, soy-free, egg-free.
Vegan when using cane sugar (some white sugar is processed with bone char—opt for organic or labeled vegan).
Low-fat, cholesterol-free.
Nutrition Facts
(Per 2-Tbsp serving)
Calories: 50 | Protein: 0g | Fat: 0g | Carbs: 13g | Fiber: 1g | Sugar: 11g | Sodium: 0mg
Final Thought
There’s quiet magic in watching time do what haste cannot. As the apples soften, darken, and deepen, they become more than fruit—they become memory, comfort, intention. This apple butter doesn’t just taste like home. It is home: slow, steady, sweet, and worth every minute. And when you twist open a jar in January, that first spoonful will carry the golden light of October straight to your kitchen—proof that some things only get better with patience.
