Sweet Apple Butter

lr bushel and a peck

Ah, fall. An abundance of apples means apple butter at my house…enjoy.









Ready for jars! And the whole house smells like apple pie!

Sweet Apple Butter

Servings: 28 servings

Sweet Apple Butter


  • 8 cups peeled, chopped apples (about 3 pounds, we used McIntosh)
  • 3/4 cup sugar
  • 1/4 cup brown sugar
  • 1 Tbsp. lemon juice
  • 1 1/4 tsp. cinnamon
  • 1/4 tsp. kosher salt
  • 1/4 tsp. freshly grated nutmeg or 1/8 teaspoon ground nutmeg
  • 1/8 tsp. ground cloves


  1. Stir together all ingredients in the slow cooker crock. Cover and cook 4 hours on HIGH.
  2. Stir well. Use an immersion blender to process the apple butter until smooth.  Alternatively, the apple butter can be processed in a blender or food processor (be careful, it’s very hot) and returned to the slow cooker crock.
  3. Prop lid open with a wood spoon and cook another 2 hours on HIGH. Remove lid and allow apple butter to cool in the crock.
  4. Transfer apple butter to containers and refrigerate up to 1 month (or can or freeze to extend the shelf life).

Cook's Tip: Using an immersion blender, or stick blender, makes it easy to puree ingredients right in the cooking pot—no transferring hot food to a blender and back, risking messy (not to mention painfully hot) splatters. These handy little appliances are moderately priced, and often go on special sale around the holidays.

Love You a Bushel and A Peck (apple photo above) – from Loves Paris Studios





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