Forget it and leave it.

Recipe Summary

prep:
30 mins
cook:
22 hrs
total:
22 hrs 30 mins
Servings:
48
Yield:
12 cups
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place apples and vinegar into a large slow cooker, and place lid on top. Set on High, and cook for 8 hours, then turn to Low, and continue cooking 10 hours more.

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  • After 18 hours, stir in white sugar, brown sugar, cinnamon, clove, and allspice, and cook 4 hours more.

Nutrition Facts

116 calories; protein 0.4g; carbohydrates 31.1g; sodium 3.7mg. Full Nutrition
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Reviews (130)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/15/2008
Went by the recipe & used tart apples.I did add the sugar in the last couple of hours of cooking which was done by taste.I think I used about half of what the recipe called for.Turned out GREAT husband & family loved it as well as my co workers.This one will be in my recipe box for years to come!! Read More
(98)

Most helpful critical review

Rating: 3 stars
03/29/2008
Used granny smith apples I used half the sugar called for and it was still very sweet. Spices were great though. I'll try again with less sugar. Read More
(16)
156 Ratings
  • 5 star values: 123
  • 4 star values: 26
  • 3 star values: 7
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/15/2008
Went by the recipe & used tart apples.I did add the sugar in the last couple of hours of cooking which was done by taste.I think I used about half of what the recipe called for.Turned out GREAT husband & family loved it as well as my co workers.This one will be in my recipe box for years to come!! Read More
(98)
Rating: 4 stars
11/18/2009
I thought the butter turned out really good. BUT! I only used 1/2 cup of brown sugar, and NO white sugar at all. I also used a natuarlly sweet apple- Matsu. I also left the lid off the slow cooker the last 2 1/2 hours of cooking, so it would thicken more. I just finished making it yesterday, it usually gets better when it sits for a week or 2(I canned it.) Read More
(72)
Rating: 5 stars
10/04/2010
First time I've made this recipe and it turned out perfect. I highly recommend it to anyone who wants great apple butter. It makes a lot. I ended up with 2 16oz jars, 2 12oz jars and 6 8oz jars. The only thing I changed was the type of apples I used...I used Gala apples. Read More
(68)
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Rating: 5 stars
11/29/2014
Like many of the others here, I liked the recipe, but with changes. I used an equal mix of 4 tart apple varieties—Pink Lady, Stayman Winesap, Granny Smith, and Arkansas Black. I cut the sugar way down--1 cup each of white and brown. However, I kept the spices exactly the same. Their flavor is strong but I liked it. You may wish to cut down. Not sure if your ratios will work the same, but for me, 1 pound of whole apples equaled one cup of finished product. I used 10 pounds of apples and my yield was 10 cups of apple butter. Also like the others, I did not need to cook it quite as long as the recipe states. For me, it was 6 hours on high, 9 hours on low, then added the sugar and spices and kept on low for 2 hours more with the lid off to make thicker. I used an immersion blender after the first 6 hours to make it smooth. I then canned the butter using a 10 minute hot water bath. It looks great and tastes awesome and I plan to give out as Christmas gifts. Read More
(33)
Rating: 5 stars
10/18/2011
This was my first time ever making apple butter. It could not have been easier. I used Arkansas Black apples (about 15 large) until my crock-pot was full and really couldn't hold anymore. I also ended up mashing the apples after the first 8 hours and then I smushed everything through a wire strainer/sifter after it had cooked for about 22 hours. I wanted a smoother texture. I did end up cooking mine for about 25 hours just because I was trying to cook some of the liquid off to make it thicker (removed the lid the last 3 hours). I ended up with an apple butter that was great tasting and a really deep rich brown color. Read More
(27)
Rating: 5 stars
09/30/2012
I use 2 types of apples..and just white sugar. Cook time-start on high get it bubbling then turn to low cooking over nite( with sugar) with lid cracked for vapor to escape. Done by moring. Process in hot water bath 10 min. Read More
(25)
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Rating: 5 stars
10/28/2007
This recipe is absolutely excellent. The tart apples are a must!! It was easy and delicisious at the end. Defintley a must do!! Thanks Melissa Read More
(20)
Rating: 4 stars
10/18/2011
I decided to make this as my first ever slow cooker recipe and cut the recipe down quite a bit. I only had 3 pounds of apples, so I reduced the remaining ingredients down so I was only making 1/4 of the original recipe. What happened - my apple butter burnt in the slow cooker during the second cooking cycle (10 hours on low). Any thoughts on why? Not enough liquid, not enough ingredients for the large cooker, etc.? Wondering if anyone else had the same type of experience thier first time out so I can figure out what I did wrong. Thank you! Read More
(19)
Rating: 3 stars
03/29/2008
Used granny smith apples I used half the sugar called for and it was still very sweet. Spices were great though. I'll try again with less sugar. Read More
(16)
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