Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Grab your slow cooker or pressure cooker to make this easy apple butter recipe from scratch. This is one of the best apple butter recipes to use up a big basket of fruit.

Source: Better Homes and Gardens


Recipe Summary

30 mins
5 hrs
1 hr
6 hrs 30 mins
4 half-pints


Ingredient Checklist


Instructions Checklist
  • Place apple slices in a 3-1/2- or 4-quart slow cooker. Stir in sugar, water, vinegar, cinnamon, cloves, allspice, and nutmeg. Cover and cook on high-heat setting for 5 to 6 hours. Stir. Cool for at least 1 hour or cover and chill overnight.

  • Ladle apple butter into clean half-pint freezer containers, leaving a 1/2-inch headspace; seal and label.


Store apple butter for up to 3 weeks in the refrigerator or freeze for up to 1 year.

Pressure Cooker Instructions

Lightly coat a 6-qt. multifunction electric or stove-top pressure cooker with cooking spray. In prepared cooker combine remaining ingredients (but use 1/2 cup water instead of 1/3). Lock lid in place. Set electric cooker on high pressure to cook 30 minutes. For stove-top cooker, bring up to pressure over medium-high heat; reduce heat enough to maintain steady (but not excessive) pressure. Cook 30 minutes. Remove from heat. For both models, let stand 15 minutes to release pressure naturally. Release any remaining pressure. Open lid carefully.Using an immersion blender, blend apple mixture until smooth. (Or transfer, in batches if needed, to a food processor or blender; cover and process or blend until smooth. Return to cooker).Set electric cooker on saute setting or place stove-top cooker over medium heat. Simmer apple mixture, uncovered, 18 minutes or until very thick and mixture mounds on a spoon, stirring frequently. (If you like, use a splatter guard or colander to cover cooker to reduce splattering while simmering).Ladle apple butter into four half-pint airtight containers, leaving a 1/2-inch headspace. Seal and label. Store in refrigerator up to 3 weeks or freeze up to 1 year.

Nutrition Facts

71 calories; carbohydrates 18g; insoluble fiber 1g; sugars 17g; protein 1g; vitamin c 1.8mg; sodium 1mg; potassium 46mg; iron 0.2mg.