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All-Day Apple Butter Recipe
All-Day Apple Butter Recipe photo by Taste of Home
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All-Day Apple Butter Recipe

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4.5 68 66
Publisher Photo
I make several batches of this simple and delicious apple butter to freeze in jars. Depending on the sweetness of the apples used, you can adjust the sugar to taste. —Betty Ruenholl, Syracuse, Nebraska
TOTAL TIME: Prep: 20 min. Cook: 11 hours
MAKES:64 servings
TOTAL TIME: Prep: 20 min. Cook: 11 hours
MAKES: 64 servings

Ingredients

  • 5-1/2 pounds apples, peeled and finely chopped
  • 4 cups sugar
  • 2 to 3 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt

Nutritional Facts

2 tablespoons: 68 calories, trace fat (trace saturated fat), 0mg cholesterol, 9mg sodium, 17g carbohydrate (16g sugars, 1g fiber), trace protein

Directions

  1. Place apples in a 3-qt. slow cooker. Combine sugar, cinnamon, cloves and salt; pour over apples and mix well. Cover and cook on high for 1 hour.
  2. Reduce heat to low; cover and cook for 9-11 hours or until thickened and dark brown, stirring occasionally (stir more frequently as it thickens to prevent sticking).
  3. Uncover and cook on low 1 hour longer. If desired, stir with a wire whisk until smooth. Spoon into freezer containers, leaving 1/2-in. headspace. Cover and refrigerate or freeze. Yield: 4 pints.
Originally published as All-Day Apple Butter in Taste of Home October/November 1996, p45


Reviews for All-Day Apple Butter

AVERAGE RATING
(66)
RATING DISTRIBUTION
5 Star
 (48)
4 Star
 (12)
3 Star
 (3)
2 Star
 (0)
1 Star
 (3)
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MY REVIEW
Katherine126
Reviewed Oct. 19, 2015

"Very easy recipe which you can adjust to your own taste . I used a mixture of sweet apples and Granny Smiths and cut the sugar in half. Also added ginger and nutmeg as we like these spices. Once apples are peeled and chopped , it cooks itself with just an occasional stir! Mash with a potato masher at the end, sterilize some jars ( put jars in a cold oven and set to 150 *) and use to fill for a nice small gift of the season."

MY REVIEW
ryan0705
Reviewed Oct. 15, 2015

"Good recipe but....... Not all apple contain the same amount of sugar.Same variety

apples can very in sugar content from tree to tree. I like golden delicious apples which
with all the sugar called for would make it way to sweet. The cook time will allow you
to add sugar as needed instead of all at once. I also like to cool my jelly, jams an
butters before I taste and decide it's right to can. I cool over night, taste it then
reheat to can it when I have time to can. A day or five wont hurt it to sit in the fridge
until I have the time to can it. Heating without a lid takes care of any liquid that collects.
The longer you cook apples the creamier it can get. Never add water to apples use
apple juice to aid in cooking longer for that creamier almost silky feel.
It ups the flavor too.
If you freeze apples and don't eat them in a year.... Cook with a little apple juice and
make apple sauce or apple butter. The freeze dry affect makes for a stronger apple
flavor."

MY REVIEW
mike-i
Reviewed Oct. 13, 2015

"OK, first the dumb confession. And then the question. So I got up at 4 am to stir the apples. I tasted the apple butter and thought it was pretty good, but, a little more cinnamon would make it even better. So, I put another teaspoon in it. In the morning I jarred it up before I left for work, but left a little in a container so I could taste it when I got home. Rushed home and took a nice spoonful. And then I realized it was spicy hot! Couldn't be the cloves I thought. But, maybe the extra spoon of cinnamon made it spicy. I couldn't figure it out until I looked at the "cinnamon" container. It was Cayenne Pepper. Hey, at 4 am it all looks the same!!

OK, so here is my question. It came out a little on the watery side. Is there a way to cut down on this and make it a little thicker? I used 2 1/2 cups sugar because I am using Gala apples. And this time, I have the cinnamon with a rubber band around it so I know I have the right one!!"

MY REVIEW
love2cook64
Reviewed Oct. 7, 2015

"I make this every year.But I actually weigh my apples after i peel and core them.Then I put in 6 qt. crock pot. It fills it up pretty good.I use whatever apples I have and it turns out great every time. I don't even eat apple butter but I like to give it to my friends and they rave about it. I save all my empty butter tubs thru out the year and put it in them so no one has to return any containers."

MY REVIEW
RedRain
Reviewed Oct. 5, 2015

"Excellent recipe I've used for years; however, you MUST know your apples before preparing! If you're using a Honeycrisp, Gala or similar, they have a very high sugar and moisture content which will turn this into apple soup. You have to cut the sugar in half or add a thickener. A cooking apple such as Granny Smith will give a much different apple butter. If you don't know anything about apples, please Google whatever type you purchased before making this recipe. In fact, do this before using apples in ANY recipe!"

MY REVIEW
cachoo
Reviewed Oct. 2, 2015

"I have yet to make this but what I was wondering is that what can I substitute apple butter for in a muffin recipe I want to make? maybe apple jam or sauce? which I do have both. Hope to get a reply since I want to make my muffins tomorrow. Thanks and happy Friday to all! Have to rate or I cannot post. Will make it soon."

MY REVIEW
MeMeeCathy
Reviewed Sep. 26, 2015

"still too soupy. what did I do wrong?"

MY REVIEW
kjd624
Reviewed Sep. 24, 2015

"Wonderful flavor! Used less sugar and it was delicious. Made 3 batches, canned two and froze the other. A friend overheard part of the recipe and discovered that if you leave out the flavorings, it also makes great applesauce!"

MY REVIEW
grannyinflorida
Reviewed May. 5, 2015

"I use Macintosh and a few granny smiths to give it a bit of a tartness. It's awesome for Christmas presents etc."

MY REVIEW
dareneric
Reviewed Nov. 14, 2014

"I used half the sugar and it is plenty sweet; also added 1 TB lemon juice and 1 tsp vanilla. I packed in sterilized jars and processed in water bath 5 minutes. All my older cookbooks said just to pack hot and seal, but thought I would be on the safe side and process. I used Criterion apples; tastes quite good."

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