Slow Cooker Apple Butter (Canning Recipe)

Name: Slow Cooker Apple Butter (Canning Recipe)
Prep time: 30 min
Cook time: 720 min
Ingredients: 6 pounds apples, peeled, cored, and chopped (about 8 lbs whole); ¼ cup bottled lemon juice; 1½ cups granulated sugar; 1 cup brown sugar, packed; 2 teaspoons ground cinnamon; ½ teaspoon ground nutmeg; ½ teaspoon ground cloves

This slow cooker apple butter does the slow part for you. Load the crockpot with apples, two kinds of sugar, and warm spices in the morning, let it cook low all day, then blend and water bath can it in the afternoon. You end up with a shelf of jars for toast, oatmeal, and easy homemade gifts all winter.

I make a couple of batches of this apple butter every fall. One batch I save for us, and the others I give away for Holiday gifts. It is a perfect weekend project: about 30 minutes of hands-on prep, seven pantry ingredients, and no stirring over a hot stove.

Why You’ll Love This Recipe

7 simple ingredients. Apples, lemon juice, sugar, and three spices you already have.
No added liquid. The apples cook down in their own juice.
Hands-off. The slow cooker does the work while you do other things.
Shelf stable. Water bath canned jars keep in the pantry for up to a year.

Jars of apple butter and a piece of bread with cream cheese and apple butter spread on top.

Ingredient Highlights

The full ingredient list and measurements are in the recipe card below.

Labeled ingredients for apple butter, including brown sugar, sugar, and spices.

Apples: You need 6 pounds after peeling and coring, which is about 8 pounds of whole apples. Flavorful varieties like Jonathan, Golden Delicious, or McIntosh all work well, and a mix gives the best flavor.
Bottled lemon juice: Use bottled, not fresh. Bottled lemon juice has a consistent acidity, which matters for safe canning. Fresh lemons vary.
Granulated and brown sugar: The white sugar keeps the flavor bright and the brown sugar adds a deeper, caramel note.
Cinnamon, nutmeg, and cloves: The classic apple butter spice trio. Ground spices blend right in.

What You’ll Need

6-quart or larger slow cooker
Immersion blender
Water bath canner with a rack
10 to 12 half-pint (8 oz) jars with new lids and bands
Jar lifter, ladle, and canning funnel
Chopstick or plastic bubble tool
Clean, damp cloth

How to Make Slow Cooker Apple Butter

Chopped apples with sugar and spice mixture on top in a crockpot.

Cooked apple butter in a crockpot that has not been pureed yet.

Load the slow cooker. Add the chopped apples, lemon juice, both sugars, and spices. Stir to coat. The cooker will be very full, but the apples cook down to about half.
Cook low and slow. Cover and cook on low for 8 to 10 hours.
Blend. Use an immersion blender to blend the apples until smooth.
Thicken if needed. If it is thinner than you like, take the lid off, turn the slow cooker to high, and cook 1 to 2 hours more so the extra liquid cooks off.

How to tell when it’s done: Spoon a little apple butter onto a plate. If no ring of liquid separates around the edge, it is ready to can.

If you do not want to can this apple butter recipe, you can simply add to jars and store in the refrigerator for 2-4 weeks. You can also cut the recipe in half for a smaller batch.

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How to Can Apple Butter (Water Bath Method)

Apples are naturally acidic which make them suitable for water bath canning. See resource links below for more information.

Heat the jars. Wash the jars, lids, and bands in hot soapy water. Fill your water bath canner about 3/4 full, add the jars, and bring to a boil. Hot jars are less likely to crack when you fill them with hot apple butter.
Keep the apple butter hot. Turn the slow cooker to high so the apple butter stays steaming hot while you fill jars.
Fill the jars. Remove one jar at a time and ladle in apple butter, leaving 1/4 inch of headspace.
Remove air bubbles. Run a chopstick or plastic bubble tool around the inside of the jar. Check the headspace again and add or remove apple butter to get back to 1/4 inch.
Wipe and close. Wipe the rims with a clean, damp cloth. Center the lids and screw on the bands fingertip tight, snug but not forced. Bands that are too tight keep air from escaping during processing, and that air needs to escape for a good seal.
Process. Use a jar lifter to set the filled jars on the canner rack and lower it into the water. Make sure there is at least 1 inch of water over the jars. Cover, bring to a full rolling boil, and start the timer only once it is boiling. Keep a steady boil the whole time.
Rest and remove. When time is up, turn off the heat, remove the canner lid, and let the jars sit for 5 minutes. Lift them straight up with a jar lifter, without tilting, and set them on a towel-lined counter.
Cool undisturbed. Leave the jars upright and untouched for 12 to 24 hours.
Check the seals. Press the center of each lid. A sealed lid is curved down and does not flex. If it pops up and down, that jar did not seal. Put it in the fridge and use it first.
Label and store. Remove the bands, wipe the jars, and label with the contents and date. Store in a cool, dark, dry place for up to 1 year.

Processing Time by Altitude (Half-Pint Jars)
0 to 1,000 ft: 10 minutes
1,001 to 3,000 ft: 15 minutes
3,001 to 6,000 ft: 20 minutes
6,001 to 8,000 ft: 25 minutes
8,001 to 10,000 ft: 30 minutes

Not sure of your altitude? Search your town name plus “elevation” before you start.

For more canning resources check out the Ball Canning and Preservation 101 website and the National Center for Home Food Preservation.

Tips for Success

Stir if you’re home. A quick stir once or twice during cooking helps keep the edges from scorching.
Peel the apples. Peeled apples give you a smooth, spreadable butter with no bits of skin.
Store jars without bands. Bands can hide a failed seal. Without them, you will spot a problem right away.
Use new lids. Bands and jars can be reused. Flat lids are one use only for canning.

Can Dogs Eat Apple Butter?

Keep this one for the humans. It has added sugar and nutmeg, and neither belongs in your dog’s bowl. If your pup loves apples, plain cooked or fresh apple with the core and seeds removed is a better treat. Why is this here, you ask? I also create recipes for the dogs in the household, so I don’t want any confusion. I have plenty of apple recipes for dogs. Check out my popular Pumpkin and Apple Dog Treats. They’re easy to make and something your pup will love!

Ways to Use Apple Butter

Spread on toast, biscuits, or English muffins
Stir into oatmeal or plain yogurt
Swirl into muffin or quick bread batter
Layer into a grilled cheese with sharp cheddar
Tie a ribbon on a jar for an easy homemade gift
Use it in baking muffins and breads.

Frequently Asked Questions

Can I use fresh lemon juice instead of bottled?

No. Bottled lemon juice has a standard acidity level. Fresh lemons vary, so stick with bottled for canning.

How long does canned apple butter last?

Sealed jars keep for up to 1 year in a cool, dark, dry place. Once opened, keep the jar in the fridge.

What if a jar doesn’t seal?

Refrigerate it and use it first. You can also reprocess it within 24 hours with a new lid.

Can I freeze apple butter instead of canning it?

Yes. Spoon cooled apple butter into freezer-safe containers, leave room at the top for expansion, and freeze.

Why didn’t my apple butter thicken?

The lid traps moisture. Take it off, turn the slow cooker to high, and cook 1 to 2 hours more until it passes the plate test.

If you enjoy this Apple Butter recipe, you might also enjoy this Easy Slow Cooker Applesauce recipe.

Three jars of apple butter with one with lid off showing the apple butter inside.

This post may contain affiliate links by which I may receive a small commission. All product links are items I personally use in my kitchen.

If you make this recipe I would love it if you left a review below and tag me on Instagram!