Recipe Collection: Apple Butter |

Recipe Collection: Apple Butter

admin September 13, 2012

I have this crock pot apple butter that really is very simple and yummy. At first, my daughter swore she didn’t like it (because she doesn’t like butter), but she got very curious about it as she saw me adding spices. She loves applesauce with cinnamon, and she eventually tried it and decided that she really likes it. Plus, it really is so easy.


You can start this recipe with store-bought applesauce (be sure you have one with no added sugar), or you can follow the simple instructions below to make this apple butter completely from scratch. If you choose to make it completely from scratch, you will need about 2 pounds of apples to make the 2 cups of applesauce required for the recipe below. You can feel free to use any type of apples you like. I used Jonathan, Yellow Delicious, and McIntosh this time. I find that a mixture of different types really produces a better apple butter in the end.


Apple Butter Recipe


  • 2 cup thick applesauce (need 2 lbs to make this)
  • 2 cup filtered water
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/8 tsp ground cloves


Prestep: To make thick applesauce

Prestep 1: I use my little machine to peel, core, and slice. That cuts up my apples nicely, and then I put them in a big stock pot.  

Prestep 2: I add about 1/2 c. water, and then I cover it and allow it to simmer on medium heat for 30 – 60 minutes.  

Prestep 3: I stir about every 10 – 15 minutes to allow the apples to steam and begin to fall apart. This results in very chunky, thick applesauce.

Making Apple Butter: 


Step 1: The applesauce goes into the blender with the water. (It’s much too thick right now, and it won’t make good apple butter this way. I tried it years ago, and it did not work at all.) 

Step 2: Blend this until completely smooth and rather thin. 

Step 3: Add it to a Crock pot.

Step 4: Add your spices.

Step 5: Stir it all up, and then turn it on low.

To water bath can the apple butter:

Step 1: Fill your jars with the hot apple butter leaving an inch of head space at the top of the jar. I like to use half-pint jars when possible, because we won’t use a ton more than this before it might go bad.

Step 2: Put the jars into the water bath and process for 20 minutes. 

Step 3: Pull out of the pot and let the jars sit undisturbed for 12-24 hours to ensure the jars seal. Now, you’ve got canned apple butter that is ready for winter!

**This post has been entered in Frugal Days and Sustainable Ways.**

How do you like to serve apple butter?

This is the writings of:



  1. Hi, I like the whole idea of this recipe, but, you mention peeling and coring apples, but I did not see any amount of fresh apples in the ingredients list. Is there an amount that I will need that is not on the ingredient list? Thanks!


  2. How many apples did you use and what kind of apples do you think are best?


    • For a quart of thick applesauce, it’s about 4 lbs. of apples. So for the 2 c. called for, about 2 lbs. Not sure how many that was since it varies based on size. I like to do a mix of apples, golden delicious, jonathon, and macintosh, or whatever heirloom varieties. I think a mix produces a better final product than a single variety.


  3. Sounds great! what are your favorite apples to use for applesauce & apple butter?


    • Jonathon, Macintosh, and golden delicious. This year I had some of those plus a random mix of heirloom varieties, that worked out really well.


  4. I canned applie pie filling one year, and it turned out great. I just prepared the apples as for pie, with sugar and spices and thickener, packed them tightly into the jars, and canned. They produced their own liquid, of course, as they cooked in the hot-water bath, and when I wanted to make a pie I just emptied a quart jar into a pie shell, covered with a top crust, and baked until the crust was done.


    • Ironically I canned apple pie filling too, two years ago. And it worked great! But…now I can’t remember how I did it. lol. I think I figured it out this afternoon though (a new way).


  5. Yummy! I do wish there were an apple orchard near us!!!


  6. You can cook the apples down to applesauce in the crock pot too. Last year when I did apple butter (from apples of an unknown variety on a German friend’s trees), all I did was peel, core, and quarter my apples into the crock pot. I covered them, and left them on low for about 8 hours. At that point, I blended them (I really do <3 my immersion blender!) and added cinnamon and nutmeg to taste (probably near to a tablespoon of each), covered, and let it cook on low for about 8 more hours or so. I didn't can it; I froze it and thawed for use. It kept really well in the fridge/freezer, and was a beautiful burnt sienna sort of color…and was delicious!

    I'm looking forward to free apples again this fall…should only be a couple more weeks here in Germany!


  7. Is the 1/2 cup of water added to the apples in the beginning, part of the 2 cups called for in the ingredients list?


    • Yes, but that’s not from the recipe list. Sorry — I wrote the recipe as if the applesauce were already made, but then explained how to make it too!


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  10. hi! plz explain the water bath process. I am new to creating foods to be stored and your recipe has sparked an interest!


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  12. Yummy!! What do you put the apple butter on? And what machine did you use to peel/core the apples?


    • I like to put it on English muffins often times. 🙂 I’m not sure what the machine itself is called — but if you look up an apple peeler/corer you should find one.


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Hi, I’m Kate.  I love medical freedom, sharing natural remedies, developing real food recipes, and gentle parenting. My goal is to teach you how to live your life free from Big Pharma, Big Food, and Big Government by learning about herbs, cooking, and sustainable practices.

I’m the author of Natural Remedies for Kids and the owner and lead herbalist at EarthleyI hope you’ll join me on the journey to a free and healthy life!

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