This family slow-cooker recipe from Meredith Cherry produces a thick, spiced apple butter for refrigerated or frozen storage. It is intentionally separate from the broader apple-preservation guide.
Mom’s Easy Apple Butter
Ingredients
- 12 cups peeled, cored, and chopped apples
- 3 cups sugar
- 1 1/2 teaspoons cinnamon
- Scant 1/4 teaspoon ground cloves
- Scant 1/4 teaspoon salt
Slow-Cooker Directions
- Place the chopped apples in a 3 1/2-quart slow cooker.
- Mix the sugar, cinnamon, cloves, and salt in a bowl. Pour the mixture over the apples and stir well.
- Cover and cook on high for 1 hour.
- Reduce the heat to low and cook for 12–24 hours, stirring occasionally, until the mixture is thick and dark brown.
- Uncover and cook on low for about 1 additional hour, stirring occasionally with a whisk for a smoother texture.
- Cool promptly and transfer to clean refrigerator or freezer containers.
Storage
Refrigerate the finished apple butter promptly, or freeze it in freezer-safe containers with appropriate expansion space. This recipe is not presented as a shelf-stable canning formula. For canned apple butter, use a current tested recipe from a reliable extension or recognized food-preservation authority and follow its exact proportions, jar size, headspace, processing time, and elevation adjustment.
Apple Selection
A blend of sweet, tart, and aromatic apples adds complexity. Softer sound apples that are no longer ideal for storage can work well, but discard fruit with mold, rot, fermentation, or off odors.
For whole-fruit keeping, see how to store apples. Browse bare-root apple trees.