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All-Day Apple Butter Recipe

All-Day Apple Butter Recipe

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 YIELD: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

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.

Nutritional Facts

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

Reviews for All-Day Apple Butter

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MY REVIEW
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
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
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
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
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
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
Reviewed Sep. 26, 2015

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

MY REVIEW
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
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
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."

MY REVIEW
Reviewed Oct. 28, 2014

"I've never made apple butter before but this was easy to do and delicious. It was a lot of work, peeling and chopping apples, but it wasn't hard. The results were delicious! I may try with 3 cups of sugar next time, since it is VERY sweet."

MY REVIEW
Reviewed Oct. 5, 2014

"Just made this yesterday! Came out great! Had it on toast this morning and it is so delicious! Made little jars to give as gifts! I used a mix of Cortland and Macintosh apples. Will definitely make again!"

MY REVIEW
Reviewed Oct. 5, 2014

"I made this apple butter, and couldn't be more pleased. For the first batch I used Cortland and Jonathan apples. Really good. I used Cortland and Empire Apples for my second batch, and liked this mixture even better. Did reduce the sugar by half, as well as the cinnamon. Canned up 8 pints in a water bath. Husband and friends love it!!!"

MY REVIEW
Reviewed Oct. 3, 2014

"Waaaaaay too much sugar. Cooked for 2 days and still somewhat runny."

MY REVIEW
Reviewed Sep. 29, 2014

"Awesome, will try cooking overnight."

MY REVIEW
Reviewed Sep. 17, 2014

"This is so good and by cooking in a slow cooker, you can multi-task and still have some delicious apple butter. Taste so good on those cold winter mornings on toast or muffins."

MY REVIEW
Reviewed Sep. 15, 2014

"This is a first for me, and I just put 3 jars in the freezer and kept one jar for me. I'm sure friends are going to want a jar. I usually put a fruit chutney in my chicken salad for sandwiches, and I'm looking forward to using this in my chicken salad for sandwiches this week. It's nice on vanilla ice cream too."

MY REVIEW
Reviewed Sep. 10, 2014

"This sounds good. I have been making apple butter in slow cooker for years and have a couple recipes that I like. As far as what apples to use: I like golden delicious and then I add 2 or 3 others-just not red delicious. Also do a couple batches of sugar free.

Nonie"

MY REVIEW
Reviewed Sep. 10, 2014

"Just finished making this, and it turned out great. I had sweet apples so cut sugar to a little over 3 cups and only used 2 tsp cinnamon. I didn't chop the apples small, just cut in big chunks and it cooked down fine. Used my immersion blender right in the pot to puree. Processed in a water bath for 10 minutes, and store it in the pantry. So much better than store-bought and aside from peeling the apples it couldn't be easier- but I like that part, it's like kneading bread dough... I just let my mind wander and solve all the worlds problems. Sit down to peel the apples, and put on some nice music!"

MY REVIEW
Reviewed Mar. 17, 2014 Edited Mar. 20, 2014

"superb and easy."

MY REVIEW
Reviewed Nov. 25, 2013

"Super easy and super taste!"

MY REVIEW
Reviewed Nov. 22, 2013

"Excellent."

MY REVIEW
Reviewed Oct. 31, 2013

"I haven't tried this yet but want to. What kind of apples are the best to use? I've seen several different posts about it. Sweet apples? Tart? I would assume sweet but I don't know. Can someone help me out?"

MY REVIEW
Reviewed Oct. 8, 2013

"the taste is great. I will use less cinnamon next time; it overpowers the taste of apple. We loved it"

MY REVIEW
Reviewed Oct. 4, 2013 Edited Sep. 12, 2014

"This is WONDERFUL!! Thank you for the recipe. My kids use it on ice cream, pancakes the list goes on. Worth peeling the apples!"

MY REVIEW
Reviewed Oct. 3, 2013

"This is a really super easy and great recipe. My husband and I are from PA and grew up on PA Dutch apple butter bought at the farms since moving to TX 14 years ago hes complained that there is no good apple butter. I was able to whip this up for him last week and hes on his second pint! The recipe makes about 3 pints of apple butter and freezes great! This is a keeper and will be making again."

MY REVIEW
Reviewed Oct. 2, 2013

"Well, made this yesterday for the first time. Used Granny Smith apples. Very good and easy......once you get the apples peeled and chopped. Until then it a lot of work. Sure made the house smell good for 10 hours."

MY REVIEW
Reviewed Oct. 2, 2013

"Turned out great."

MY REVIEW
Reviewed Sep. 30, 2013

"going to make this - "64"= 64 ounces - or 4 pints - I have made a similar recipe with store bought Applesauce - will try this one next time I get to the store for some apples !"

MY REVIEW
Reviewed Sep. 27, 2013

"Yes, we need 64 "what". Yes, you can tell what sweetener is in it.- or ask!, Yes, you can use allspice or nutmeg. They are most often used in fruits. And especially yes, you can use it on stove top. However, you have to stay in or near the kitchen all day! And you have to have a stove top that cam be heated to the needed simmering or whatever heat is needed. We should be able to put the finished product into a freezer bag of any small size that seals well. I printed it out and hope I can try it soon. Thanks for the suggestion of type of apples to use."

MY REVIEW
Reviewed Sep. 27, 2013

"If you're using a juicy apple, such as Jonagold, you might need to remove some of the liquid before adding the sugar combination or cook it longer than 9-11 hours to thicken it."

MY REVIEW
Reviewed Sep. 27, 2013

"I haven't tried it yet. Just want the recipe to try the Aple Butter. Sounds very good! Apple Butter is one of my favorite spreads."

MY REVIEW
Reviewed Sep. 26, 2013

"for revelee: there is a note on recipe that says it makes 4 pints.

for dawn mcpherson, deana2431, inthepottershand, sheeleigh: here is a link to some canning info & apple butter recipe: http://www.freshpreserving.com/recipe.aspx?r=186"

MY REVIEW
Reviewed Sep. 26, 2013

"Great recipe. Have made it several times since the late '90s. If packed hot and lids put on tightly, they usually vacuum seal. Good on toast, pork, biscuits and more."

MY REVIEW
Reviewed Sep. 26, 2013

"Sounds delicious! Definitely want to try this but have a few questions for those who've made it. Do you just move it from freezer to fridge to use or does it need to be heated up or anything? How long will it last in the fridge? What do most of you eat it on, just toast? Thanks!"

MY REVIEW
Reviewed Sep. 26, 2013

"Great recipe! We've made it twice and then canned it using pressure canning process. We will make this again throughout the season for gift giving. EZ and great tasting."

MY REVIEW
Reviewed Sep. 26, 2013

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MY REVIEW
Reviewed Sep. 26, 2013

"This recipe sounds great and I will make a batch. Does ayone know if , instead of freezing, I could cover the hot mixture, in jars, with wax to seal, then cover wih lids to preserve?"

MY REVIEW
Reviewed Sep. 26, 2013

"For "mullenpm". Fill your glass jars 1 inch from the top and they will not break when freezing in them."

MY REVIEW
Reviewed Sep. 26, 2013

"doggymon: I do believe it is you who have been at the alcohol. Do look at the recipe again before writing rubbish."

MY REVIEW
Reviewed Sep. 26, 2013

"I am giving this recipe five stars because it looks like an excellent recipe; but, how does one FREEZE IN JARS. i presume you means "glass" jars. Won't they break in the freezer? Please tell me because I would love to try this recipe."

MY REVIEW
Reviewed Sep. 26, 2013

"I will not rate until I actually make this and taste it. I do have questions however. YIELD: 64 What does this mean? 64 what? Doesn't give size of container. Could this just be 64 Tablespoons? Or does this mean 64 "servings" which is 2 tablespoons each, for a total of 128 tablespoons. I would rather see a "capacity" measurement . Maybe a specific size of freezer container? If my batch turns out as good as these reviews say, I plan on giving this to my friends for Xmas. Thanks for whatever you can help me with. Ooops! won't let me submit until I give it a rating, so I'll rate it 5 stars and come back to change that if I don't like it."

MY REVIEW
Reviewed Sep. 26, 2013

"I am limited in freezer space, anyone have any recommendations on canning the apple butter?"

MY REVIEW
Reviewed Sep. 26, 2013

"I have been making this apple butter for several years now and use an even mix of Cortland and Jonathan apples...they provide the perfect taste for my family and friends. I shred the apples before cooking just so they cook more evenly and it makes it easier to puree the end product. My best friend's mom is now addicted to the stuff and asked just the other day if I was going to be making it again this year. Her mom had been buying it and now said she will never use store-bought again it's that good. This particular version reminds me of the baked apple butter I can get in Brown County, Nashville, Indiana, where it is served with warm fried biscuits. Excellent recipe and I would highly recommend it!!"

MY REVIEW
Reviewed Sep. 26, 2013

"I can't eat cinnamon..........has anyone out there ever tried this using allspice and nutmeg?"

MY REVIEW
Reviewed Sep. 26, 2013

"Does it make any difference when made with a larger slow cooker ?"

MY REVIEW
Reviewed Sep. 26, 2013

"doggymom what made you choose a 3? How did you like the recipe? I didn't see alcohol or as's in the recipe."

MY REVIEW
Reviewed Sep. 26, 2013

"wrenjen523 You should let people know that you are serving something with any artificial sweetener in it. Some people have adverse reactions to AS's, I being one of them. You wouldn't serve something with alcohol in it without letting people know, esp around children. Just sayin' :)"

MY REVIEW
Reviewed Sep. 26, 2013

"I use a mix of apples and almost no sugar .i just chunk the apples taking out the bad spots . I bought "deer apples , ones the local orchards can't sell" Cook in a crock pot for a couple of hrs then I use a food mill to remove and skins,then put back in pot to thicken up with spices . Try 5 spice that is good too."

MY REVIEW
Reviewed Sep. 26, 2013

"Does anyone know if you could do this in a regular pot on top of stove and what the directions would be?! Giving it stars just based on it sounds and looks really yummy!"

MY REVIEW
Reviewed Sep. 21, 2013

"This was a hit! It goes fast. I only got 3 pints. I put in 8 oz jelly jars & processed in canner. I did use an immersion blender which helped speed up the whisking process."

MY REVIEW
Reviewed Sep. 16, 2013

"Absolutely easy, and got excellent reviews. I left it a bit chunkier than a lot of people, and I brought to brunch where it complimented a spice cake nicely. I see a question below if anyone used sugar substitute, I used Splenda, and only the people who know I use Splenda rather than sugar knew that it was made with Splenda, and no one even noticed. The only reason it got 4 stars is I never got around to trying it today. I have some frozen for me to heat up later for myself. I also couldn't be bothered to peel the apples. I did notice that it was a bit more liquid than probably if I had pureed it, or been able to leave the top off for the last hour as the recipe recommends, but I solved that by using the slotted spoon to transfer it. Nothing big. Nothing that took anything away from the recipe."

MY REVIEW
Reviewed Sep. 12, 2013

"We make this at least twice a year ..... "The best Jerry ... THE BEST !" ...... And to think .... it's s-o-o-o-o-o-o easy !"

MY REVIEW
Reviewed Sep. 6, 2013

"just curious if anyone has ever made this using sugar subistute, for all of us diabetics out there"

MY REVIEW
Reviewed Oct. 25, 2012

"Great recipe! Easy! My family enjoyed every spoonful!"

MY REVIEW
Reviewed Sep. 14, 2012

"This was quite simple. I used Granny Smith apples, so needed to add a bit more cinnamon and sugar (not much). I'm going to try a different apple and see how that works out. This was very good. Almost like Grandma used to make."

MY REVIEW
Reviewed Aug. 29, 2012

"Can this be put into jars and processed so that it will last longer without going in the freezer?"

MY REVIEW
Reviewed Jan. 21, 2012

"Great recipe. It's now a family tradition at our holiday get-togethers and other events."

MY REVIEW
Reviewed Nov. 9, 2011

"Excellent and so easy! This has a great taste. I've had to make 2 batches because everyone I've given it to loves it. The recipe now goes with it!"

MY REVIEW
Reviewed Oct. 26, 2011

"It is delicious and was easy to make."

MY REVIEW
Reviewed Oct. 12, 2011

"I Gave this recipe to my sister in law because it is so good tasting. She made it over night and did the canning after her first cup of coffee in the morning. She couldn't believe how easy it was. Thanks TOH."

MY REVIEW
Reviewed Oct. 26, 2010

"This recipe tastes amazing and is very easy to make. The only alterations I made were I used half the amount of sugar called for, I added a cinnamon stick along with the other spices, and because I was out of ground cloves used nutmeg instead."

MY REVIEW
Reviewed Oct. 10, 2010

"Can this recipe be put in jars."

MY REVIEW
Reviewed Sep. 25, 2010

"I love apple butter and this recipe is so easy and sooooo very tasty."

MY REVIEW
Reviewed Sep. 18, 2010

"this is soooooo easy! IMy husband loves apple butter, so I tried this last fall, he loved it, the only problem is it went tooo fast, I plan on making it again this year and making plenty more and giving as gifts! If I can do this anyone can do this!"

MY REVIEW
Reviewed Apr. 5, 2010

"This apple butter was AMAZING!!!!!!! It was very easy to make, and the taste is Awesome!!!"

MY REVIEW
Reviewed Nov. 8, 2008

"This seems like the perfect apple butter recipe"

MY REVIEW
Reviewed Oct. 15, 2008

"Made this apple butter and it turned out great. 5 1/2 pounds apples will not fit into a 3 quart crock pot, use a larger one and it will cook better and quicker. Taste GREAT!"

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