APPLE BUTTER RECIPE: 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 :

APPLE BUTTER RECIPE

All-Day Apple Butter