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.