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Our Apple Butter


"My 9-year-old son said 'Mom, you have to share this with America!' It's a huge hit at our house and easy to make."
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9 h 15 m servings 58 cals
Original recipe yields 44 servings (11 4-ounce jars)

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  • Prep

  • Cook

  • Ready In

  1. Blend apples in batches in a blender until no large chunks remain.
  2. Combine blended apples, white sugar, brown sugar, vanilla, cinnamon, cloves, nutmeg, and ginger in a slow cooker.
  3. Cook uncovered on High for 1 hour. Place cover on slow cooker and continue cooking, stirring about twice per hour, until smooth, 6 to 8 hours. Remove the cover and continue cooking and stirring until thick and spreadable, 2 to 4 hours.
  4. Spoon into jars leaving about an inch of space at the top; seal and freeze.


  • Cook's Notes:
  • This uses very little sugar and retains lots of the apple flavor. Pureeing beforehand makes it easier than attempting to mash them at a later stage. You can let it cook longer if you want it thicker. *I use this to make roughly eleven 4 oz jelly jars.
  • You can let it cook longer if you want it thicker.
  • You may choose to use whole spices in place of the ground version, but they can lose flavor from cooking for hours in the slow cooker.
  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup

Nutrition Facts

Per Serving: 58 calories; 0.1 g fat; 15.1 g carbohydrates; 0.2 g protein; 0 mg cholesterol; 2 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 3
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Making a second batch! I did however add salt, as you must always add some salt with making something sweet. Otherwise, I followed the recipe exactly.

I still used half the sugar the recipe called for. I've never used ginger in my apple butter so it was a nice twist. The family enjoyed it. Thanks!

amazing apple bomuttwe and will kwep this pne doe lige!!