Here’s a classic canning apple butter recipe—rich, spiced, and perfect for spreading on toast, biscuits, or gifting!
Homemade Apple Butter (For Canning)
Yields: about 6–8 half-pint jars
Prep Time: 20 mins
Cook Time: 6–8 hours (slow cooker method)
Canning Time: 10 minutes (water bath)
Ingredients:
6 lbs apples (a mix of sweet and tart like Fuji + Granny Smith)
2 cups granulated sugar
1 cup brown sugar (light or dark)
1 tbsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/4 tsp salt
1 tbsp vanilla extract (optional)
1/4 cup apple cider or water
Instructions:
1. Prepare Apples:
Peel, core, and chop apples into chunks.
2. Slow Cook:
Add apples, sugars, spices, salt, and cider/water to a slow cooker.
Cook on low for 8–10 hours or high for 5–6 hours, stirring occasionally.
Once apples are very soft and dark brown, use an immersion blender (or transfer to a blender in batches) to puree until smooth.
3. Reduce (if needed):
Leave uncovered on low for 30–60 minutes to thicken if too runny. Stir often to prevent sticking.
4. Add Vanilla:
Stir in vanilla extract after cooking, if using.
Canning Instructions:
Sterilize jars and lids (boil or run through dishwasher).
Bring apple butter to a gentle boil.
Ladle hot apple butter into hot jars, leaving 1/4-inch headspace.
Wipe rims, place lids and bands.
Process in a boiling water bath for 10 minutes (adjust for altitude).
Remove and let sit for 12–24 hours. Check seals.
