All-Day Apple Butter

All-Day Apple Butter

Thick, silky apple butter with deep, caramelized flavor, perfect for toast, pastries, oatmeal, or as a gift. The “all-day” method uses long, slow cooking to intensify sweetness and spice naturally, no sugar shortcuts needed.

Ingredients — Large Batch (~8–10 pints)

8 lb apples (a mix of sweet + tart: Honeycrisp, McIntosh, Jonagold)
2 cups apple cider or apple juice
1½–2 cups brown sugar (adjust to taste; optional: ½–1 cup white sugar)
2 tsp ground cinnamon
½ tsp ground nutmeg
¼–½ tsp ground cloves or allspice (optional — cloves are strong)
¼ tsp salt
1–2 Tbsp lemon juice (optional; brightens flavor)
1 tsp vanilla extract (optional, added at end)

Small Batch (~2–3 pints): Use 2–3 lb apples, ½–1 cup cider, ~½ cup brown sugar, same spice ratios.

Equipment

6–8 qt slow cooker or large Dutch oven
Immersion blender, food processor, or food mill
Wooden spoon / spatula
Wide-mouth jars & lids (for canning)

Method — All-Day Slow Cooking

Prep Apples: Wash, core, and roughly chop apples. Peeling optional — skins soften during long cooking.
Combine Ingredients: Place apples in slow cooker, add cider, sugars, spices, salt, and lemon juice. Stir to combine.
Cook Slowly: Cover and cook on LOW for 10–12 hours (or HIGH 5–6 hours). Stir occasionally — about every 2–3 hours — to prevent sticking and promote even cooking.
- Optional trick: Start HIGH for 1–2 hours to jump-start caramelization, then switch to LOW for remainder.
Puree: Once apples are fully soft and caramelized, use an immersion blender or food mill to puree until smooth.
Reduce & Finish: Return puree to slow cooker or transfer to a large skillet. Cook uncovered on LOW or over low stovetop heat for 1–2 hours until thick, stirring occasionally, until it mounds on a spoon. This step concentrates flavor and produces deep color.
Flavor Finish: Stir in vanilla extract (if using). Adjust sweetness and spice to taste.

Tips & Tricks

Flavor Depth: The longer, slower cooking develops naturally complex caramelized flavors without excess sugar.
Texture: For ultra-smooth apple butter, use a fine-mesh sieve or food mill after blending.
Spice Control: Reduce cloves/allspice if desired — you can always add more at the end.
Optional Variations: Add a splash of bourbon, maple syrup, or a pinch of cardamom for gourmet notes (only for fridge/freezer use, not tested for canning).

Storage

Refrigerator: Airtight container, 2–3 weeks.
Freezer: Airtight container, up to 12 months.
Canning (optional): Use hot-pack method and follow tested USDA/NCHFP processing times for apple butter. Half-pints/pints usually require 5–10 minutes boiling-water bath (depending on elevation). Never shortcut times or sugar ratios for shelf stability.

Quick Reference — All-Day Method

Prep apples and combine with cider, sugars, spices.
Slow cook LOW 10–12 hrs (or HIGH 5–6 hrs). Stir occasionally.
Blend/puree until smooth.
Reduce uncovered 1–2 hrs until thick and jam-like.
Stir in vanilla; adjust taste.
Store refrigerated, freeze, or hot-pack for canning following USDA/NCHFP guidelines.

OTHER RECIPES

Ingredients

5-1/2 pounds apples, peeled, cored and finely chopped
4 cups sugar
2 to 3 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt

Directions

Place apples in a 3-qt. slow cooker. Combine sugar, cinnamon, cloves and salt; pour over apples and mix well. Cover and cook on high for 1 hour.

Reduce heat to low; cover and cook for 9-11 hours or until thickened and dark brown, stirring occasionally (stir more frequently as it thickens to prevent sticking).

Uncover and cook on low 1 hour longer. If desired, stir with a wire whisk until smooth. Spoon into freezer containers, leaving 1/2-in. headspace. Cover and refrigerate or freeze. Cool. Enjoy the All-Day Apple Butter recipes !!!

All-Day Apple Butter Video :

Roasted Apple Butter

Roasted Apple Butter

Deeply caramelized, velvety apple spread with warm spices — perfect on toast, biscuits, oatmeal, or even stirred into yogurt or desserts. Roasting gives a more complex, almost jam-like flavor.

Ingredients — Large Batch (~8 pints)

8 lb apples (mix sweet + tart; e.g., Honeycrisp, Jonagold, McIntosh)
½–1 cup apple cider or apple juice
1–2 cups brown sugar (or adjust to taste; optional: ½ cup granulated sugar for extra sweetness)
2 tsp ground cinnamon
½ tsp ground nutmeg
¼–½ tsp ground cloves or allspice (optional; cloves are potent)
¼ tsp salt
1–2 Tbsp lemon juice (brightens flavor, optional)
1 tsp vanilla extract (optional, added after roasting for aroma)

Small batch (2–3 pints): Use 2–3 lb apples, ~½ cup cider, ~½ cup brown sugar, same spices scaled down.

Equipment

Large roasting pan (rimmed) or sheet pan
Oven, 350°F (175°C)
Immersion blender, regular blender, or food mill
Wooden spoon or spatula
Heatproof bowls & containers for storing

Method — Oven Roasting

Prep apples: Wash, core, and quarter apples. Peeling is optional — skins will soften and blend out.
Arrange in pan: Spread apples in a large roasting pan. Drizzle with cider, sprinkle sugars, spices, salt, and lemon juice. Toss lightly to coat.
Roast: Cover pan loosely with foil and roast at 350°F (175°C) for 45–60 minutes, stirring halfway, until apples are soft and slightly caramelized. Remove foil for the last 15–20 minutes to deepen browning.
Mash / puree: Let apples cool slightly. Blend with immersion blender or food mill until smooth. For ultra-smooth texture, press through a fine-mesh sieve if desired.
Reduce / thicken: Transfer back to roasting pan or a saucepan. Cook uncovered over low heat on stovetop for 20–30 minutes, stirring occasionally, until thick and spreads like jam. Optional: finish in a 300°F (150°C) oven for 10–15 minutes to concentrate further.
Flavor finishing: Stir in vanilla extract if using. Taste and adjust sweetness/spices.

Tips & Tricks

Flavor depth: Roasting concentrates sugars naturally; consider using half brown sugar, half maple syrup for a nutty, deep flavor.
Spice balance: Start with less cloves/allspice — can always add after roasting.
Thicker apple butter: Slow, gentle reduction is key; don’t rush with high heat or it may scorch.
Optional add-ins: A pinch of ginger or cardamom can give a gourmet twist.

Storage

Refrigerator: Store in airtight container for up to 2–3 weeks.
Freezer: Freeze in airtight containers for up to 12 months.
Canning (optional): Roasted apple butter can be hot-packed and processed in a boiling-water bath using tested USDA/NCHFP canning instructions. Follow headspace, processing times, and jar sterilization carefully.

Quick Summary

Roast apples with cider, sugar, spices at 350°F until soft & caramelized.
Puree until smooth.
Reduce uncovered until thick and jam-like.
Stir in optional vanilla.
Store or can following tested procedures.

This method produces apple butter with richer flavor and darker color than crockpot versions, thanks to roasting and natural caramelization.

OTHER RECIPES

Apple Butter Ingredients

1 cup cider, divided into 1/4- and 3/4-cup amounts
7 tablespoons dark brown sugar
1 teaspoon lemon juice
1 pinch kosher salt
2 tablespoons unsalted butter, cut into small cubes
3 pounds apples
1/2 teaspoon cinnamon
1 pinch nutmeg
1 pinch cloves

Apple Butter Directions

Preheat oven to 400°. Cut apples into large chunks (quarters for small apples, eighths for larger). Arrange on a large metal roasting pan, add the 1/4 cup of cider and lemon juice, then sprinkle with brown sugar and salt and dot with butter.

Roast for 30–35 minutes, or until apples are very soft and fall apart at the touch of a fork.

Remove from oven and let rest for one minute, then pour the remaining 3/4 cup of cider over the pan.

Transfer apples and liquid to a large flat-bottomed bowl or pot.

Mash with a spoon, fork, or potato masher until the pieces have been broken up into sauce.

Run the mixture through a food mill to remove the cores, seeds, and peels (see note above if you do not have a food mill).

Stir in the spices, then give it a taste. Add more sweetener and/or spices until you have the flavor where you want it.

At this point, assess the consistency of your butter.

If you’d like it to be a bit smoother, you can blend it up with a food processor or an immersion blender.

If it isn’t quite as thick as you’d like it to be, transfer it a heavy bottom saucepan and cook over low heat, stirring occasionally, until you’ve achieved the right consistency.

Once cooled, store in an airtight container in the fridge for up to a week, or freeze it to keep it for longer.

Cool. Enjoy the Roasted Apple Butter recipe !!

Roasted Apple Butter Video :

CROCKPOT APPLE BUTTER

CROCKPOT APPLE BUTTER

Delicious, deeply spiced apple butter made easy in a slow cooker — with tips for small or large batches, how to finish for canning vs fridge/freezer, troubleshooting, and safer canning guidance. I’ll include a tested canning reference so you can preserve jars safely.

Result you’ll get

A silky, caramelized apple spread (about 8–10 pints if you make a large batch below) — perfect on toast, swirled into oatmeal, folded into yogurt or used for gifting.

Ingredients — large crockpot batch (yields ~8–10 pints)

8 lb apples (mix sweet + tart; good choices: Jonagold, McIntosh, Golden, Winesap).
2 cups apple cider (or apple juice)
1–2 cups granulated sugar and/or 1–2 cups packed brown sugar (adjust to taste; many recipes use a mix)
2 tsp ground cinnamon (adjust to preference)
½ tsp ground nutmeg (optional)
¼–½ tsp ground cloves or 1/4 tsp allspice (optional — cloves are strong)
¼–½ tsp salt
1–2 Tbsp lemon juice (optional; brightens flavor)
(If you want a tested USDA-style canning recipe, see the NCHFP/apple-butter recipe linked below.) Food Preservation Center

Small-batch (2–3 pints): use 2–3 lb apples, ½–1 cup cider, ~½–⅔ cup sugars, same spices scaled down.

Equipment

6–8 quart slow cooker (or larger)
Immersion blender or regular blender/food mill/food processor
Wooden spoon & heatproof spatula
(If canning) wide-mouth canning funnel, hot water bath canner, jars/lids, jar lifter, clean towels. Follow tested canning times below. Food Preservation Center+1

Method — Crockpot (easy, mostly hands-off)

Prep apples. Wash, core and roughly chop. You can peel or leave skins on — skins will soften and can be blended out (no need to peel if you’ll blend or pass through a food mill).
Load the crockpot. Put apples, cider (or juice), sugars, spices, salt, and lemon juice into the slow cooker. Stir to combine.
Cook low & slow. Cover and cook on LOW 8–10 hours (or HIGH 4–6 hrs) until apples are very soft and darkened. Stir once or twice. Many cooks start on HIGH to jumpstart, then finish LOW; either works. Typical slow-cooker methods use roughly these ranges. My Baking Addiction+1
Break down to a puree. Use an immersion blender to blend until smooth, or transfer (in batches) to a blender or run through a food mill for extra silky texture.
Thicken. Return the puree to the crockpot and cook uncovered on LOW for 1–3 more hours, stirring occasionally, until it is thick and “mounds” on a spoon (or test a spoonful on a chilled plate — when it no longer has a ring of liquid around the edge, it’s done). This step deepens color and concentrates flavor. Food Preservation Center

Sweetness & sugar-free notes

You can tune sugar to taste. Many home recipes use both brown + white sugar for depth; others use only brown sugar for caramel notes.
If you intend to can for shelf storage, use a tested canning recipe (sugar reductions can affect texture and sometimes require different recommended processes). NCHFP has a reduced-sugar apple butter guidance — follow tested recipes for safe, shelf-stable results. Food Preservation Center+1

Canning / preserving (important safety & tested processing)

If you plan to make your apple butter shelf-stable, follow a tested canning recipe and the USDA/NCHFP procedures. Key points from the National Center for Home Food Preservation:

Use the hot pack method: fill hot apple butter into sterile half-pint or pint jars leaving ¼-inch headspace.
Recommended boiling-water canner process times (follow the table and adjust for your elevation): Half-pints/pints — 5 minutes (0–1,000 ft); 10 min (1,001–6,000 ft); 15 min (above 6,000 ft). Quarts have longer times. (Always read the full NCHFP instructions before canning.) Food Preservation Center

Ball/Bernardin and other extension sources also publish tested apple butter canning recipes and processing times — consult those for step-by-step canning checklists. Ball+1

Do not assume untested low-sugar or unusual substitutions are safe for shelf storage — either follow a tested reduced-sugar NCHFP recipe or freeze/store refrigerated instead. Food Preservation Center

Refrigerator / Freezer / Pantry storage

Unopened, properly processed canned jars: best quality 12–18 months stored in a cool, dark place. Use standard canning-label info as a guide. Champlain Orchards+1
Opened jar (refrigerator): use within 2–4 weeks (common guidance: 2–3 weeks). Use a clean spoon each time to avoid contamination. Champlain Orchards+1
Freezer: freeze in airtight containers for up to ~1 year for best quality. Stark Bro's Nurseries & Orchards Co.

Troubleshooting & tips

Too thin? Continue cooking uncovered to reduce more. A short finish in a skillet over medium heat for a small batch can caramelize and thicken further.
Grainy/bitter after blending skins? Use a food mill or fine sieve to remove any fibrous bits; blend more slowly/longer.
Spices too strong? Cloves are potent — reduce if you prefer. Add vanilla at the end for rounding.
Scaling: You can halve or double ingredients — slow cooker capacity and jar yields scale roughly linearly. For canning, only use tested recipes for safety (don’t invent processing times). Food Preservation Center

Flavor variations

Maple apple butter: replace part of sugar with ½–1 cup maple syrup (if you’ll freeze or refrigerate; if canning, use tested recipe).
Chai spice: add cardamom + star anise (use lightly).
Boozy finish (for eating, not canning): stir in a tablespoon rum or bourbon after cooking and before bottling for fridge use.

Quick recipe card (single large batch summary)

8 lb apples, cored & chopped
2 cups cider, 1–2 cups brown sugar + 1 cup granulated sugar (adjust)
2 tsp cinnamon, ½ tsp nutmeg, ¼ tsp cloves, ¼ tsp salt
Cook LOW 8–10 hrs in crockpot until very soft → blend → cook uncovered 1–3 hrs until thick → hot pack into jars for canning or chill for fridge/freezer. For canning, follow NCHFP/Ball processing times & headspace instructions. Food Preservation Center+1

Sources & further reading (authoritative)

National Center for Home Food Preservation — Apple Butter (tested recipes, hot-pack & processing times). Food Preservation Center
NCHFP — Apple Butter, Reduced Sugar guidance. Food Preservation Center
Ball® Mason Jars — apple butter / canning basics and processing suggestions. Ball
Slow-cooker/apple-butter recipe examples (crockpot method). My Baking Addiction+1
OSU / Extension materials on apple preserving

OTHER RECIPES

APPLE BUTTER INGREDIENTS

6 large apples, peeled, cored, finely chopped (honeycrisp, gala, ambrosia)
1/3 cup raw sugar
1/2 cup light brown sugar, not packed
1 tsp ground cinnamon
1/8 tsp allspice
1/8 tsp nutmeg

APPLE BUTTER INSTRUCTIONS

Place the apples in a slow cooker. Top with sugar, brown sugar, cinnamon, allspice and nutmeg and mix well.

Cover and cook high 5 hours, or low 10 hours, stirring once halfway, until the apples are tender and dark brown.

Uncover and puree with an immersion blender.

Cook on high uncovered 2 hours, stirring occasionally, until thickened.

Spoon into jars or containers, cover and refrigerate. Cool. Enjoy the CROCKPOT APPLE BUTTER recipes !!

CROCKPOT APPLE BUTTER VIDEO :

APPLE-BUTTER BARS

Soft, Cinnamon-Spiced, and Perfectly Apple-Rich

⭐ What Makes These Bars Amazing

Apple butter creates a deep apple flavor without extra moisture.
A crumbly, buttery shortbread-like base holds everything together.
The top bakes into a soft cake-bar hybrid with a gooey apple layer.

🧂 Ingredients

Dry Ingredients

2 cups all-purpose flour
1 cup brown sugar, packed
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1½ tsp cinnamon
¼ tsp nutmeg (optional)

Wet Ingredients

1 cup unsalted butter, melted
2 large eggs
2 tsp vanilla extract

Filling

1 – 1¼ cups apple butter

🍽️ Instructions

1. Prepare the pan

Preheat oven to 350°F (175°C).
Line a 9×13-inch pan with parchment and lightly grease.

2. Make the base batter

In a mixing bowl, combine:

Flour
Brown sugar
Baking powder
Baking soda
Salt
Cinnamon (and nutmeg)

Stir to blend.

Add:

Melted butter
Eggs
Vanilla

Mix until you get a thick, soft dough.

3. Build the layers

Press 2/3 of the dough into the bottom of the pan (use damp fingers or a spatula).
Spread the apple butter evenly over this base.
Crumble or dollop the remaining 1/3 dough on top — it won’t fully cover, and that’s perfect.

4. Bake

Bake for 28–34 minutes, or until:

The top is golden
The center is set but soft
Edges pull slightly from the pan

5. Cool and cut

Let bars cool completely before cutting (they firm up as they cool).
Cut into squares, rectangles, or long bars.

🍯 Optional Add-Ins

½ cup chopped pecans or walnuts (mix into dough)
Sprinkle coarse sugar on top before baking
Add a thin layer of cream cheese swirl with the apple butter
Drizzle with vanilla glaze after baking

🍏 Variations

Apple-Crumble Apple-Butter Bars

Add a crumb topping made from oats + butter + brown sugar.

Maple Apple-Butter Bars

Add 2 tbsp pure maple syrup to the dough.

Ginger Apple-Butter Bars

Add ½ tsp ground ginger + swap cinnamon for pumpkin spice.

OTHERS RECIPE

APPLE-BUTTER BARS INGREDIENTS

1 1/2 c. flour
1 tsp. baking soda
1 tsp. salt
1 1/2 c. quick-cooking oats, uncooked
1 1/2 c. sugar
1 c. butter, melted
1 1/2 c. apple butter
1 c. chopped pecans or walnuts

APPLE-BUTTER BARS INSTRUCTIONS

Preheat oven to 350 degrees.

Combine flour, baking soda and salt in a large mixing bowl.

Mix in oats and sugar. Pour in melted butter and mix well.

Press half of this mixture into a greased 9x13x2 inch baking pan.

Mix apple butter and nuts together; spread over mixture in pan.

Sprinkle with remaining crumbly mixture. Bake at 350 degrees for 50-60 minutes, or until brown.

Cool before cutting into bars. The apple butter recipe is ready...enjoy !

APPLE-BUTTER BARS VIDEO :