Homemade Apple Butter

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The Flavor of Fall, in a Jar

There’s a moment every year that first crisp breeze, the whisper of orange and gold in the trees when the kitchen just needs to smell like apples and cinnamon.
That’s when I pull out my slow cooker and make this homemade apple butter. It’s one of those recipes that fills the whole house with a cozy, caramel-sweet aroma, making it feel like autumn has officially arrived.

This apple butter isn’t just a spread it’s a fall ritual. Smooth, spiced, and naturally sweet, it transforms toast, pancakes, muffins, even pork chops. You can cook it low and slow overnight or let the Instant Pot do its magic in under an hour. Either way, it’s simple, nostalgic, and absolutely irresistible.

Ingredients for Homemade Apple Butter

6 ½ pounds apples (McIntosh, Fuji, Gala, or Red Delicious)

½ cup granulated sugar (100 g)

½ cup brown sugar, packed (105 g)

1 ½ tbsp ground cinnamon (12 g)

¼ tsp salt

1 tbsp vanilla extract (5 g, bourbon vanilla optional)

Tools You’ll Need

• 6-quart slow cooker or Instant Pot
• Peeler and corer
• Immersion blender (or regular blender)
• Airtight jars or containers

How to Make Apple Butter

In the Slow Cooker

1. Prep the apples: Peel, core, and slice them evenly.
2. Combine ingredients: Add apples, both sugars, cinnamon, salt, and vanilla to the slow cooker. Stir to coat.
3. Cook low and slow: Cover and cook on low for 10–12 hours, stirring occasionally, until the apples are dark and thick.
4. Blend to perfection: Use an immersion blender right in the slow cooker (or transfer to a blender) and puree until smooth.

Quick Answer: To make apple butter in a slow cooker, cook peeled, cored apples with sugar and cinnamon for 10–12 hours on low, then blend until smooth.

In the Instant Pot

1. Prep the apples as above.
2. Add ingredients: Place apples, sugars, cinnamon, salt, and ½ cup apple juice in the pot. (Add vanilla after cooking.)
3. Pressure cook: Seal the lid and cook on High Pressure for 15 minutes. Let it naturally release for 20 minutes.
4. Blend and thicken: Use an immersion blender until smooth, then set the Instant Pot to Sauté and simmer 8–10 minutes, stirring often, until thickened. Add vanilla last.

Tips for Perfect Apple Butter Texture

• Smooth vs. Chunky: Want rustic texture? Blend lightly. Prefer silky-smooth? Let it puree completely.
• Thickness Control: The longer you simmer, the thicker it gets. If it’s too runny, cook uncovered for another 30 minutes.
• Sweetness Adjustment: Taste halfway through. Apples vary — some need more sugar, some less.
• Prevent Splattering: As apple butter thickens, it can bubble. Use a splatter guard or stir often.

Apple Butter Storage & Canning Guide

Refrigerate or Freeze

• Store cooled apple butter in an airtight jar for up to 2 weeks in the fridge.
• Or freeze in small containers for up to 6 months — thaw overnight before using.

Pressure Canning (Presto 23-Quart)

1. Sterilize jars in hot soapy water or dishwasher. Keep lids and rings in simmering water.
2. Fill jars: Spoon apple butter up to ½ inch from the top. Wipe rims clean.
3. Process: Place jars in the canner with 2–3 inches of water.
4. Vent steam until steady, then process pints for 8 minutes at 5 lbs pressure.
5. Cool completely: When pressure drops, remove jars carefully. Listen for the satisfying pop of a perfect seal.

Shelf Life: Properly canned apple butter keeps for up to 1 year in a cool pantry.

Recipe Variations & Creative Uses

• Sugar-Free Apple Butter: Use sugar substitutes and omit brown sugar for a low-glycemic spread.
• Bourbon Apple Butter: Add 2 tsp bourbon during simmering for depth.
• Maple Cinnamon Version: Replace half the sugar with real maple syrup.
• Pumpkin Spice Fusion: Add a tablespoon of pumpkin puree and a pinch of cloves.

How to Use Apple Butter

• Swirl into oatmeal, yogurt, or overnight oats.
• Use as a glaze for pork chops or ribs.
• Spread on toast, biscuits, or pancakes.
• Stir into muffin batter or cake frosting.
• Warm slightly and drizzle over vanilla ice cream.

Frequently Asked Questions

What’s the difference between apple butter and applesauce?

Applesauce is simply cooked apples (often chunky), while apple butter is slow-cooked much longer — caramelizing the sugars into a deep, spreadable, spiced butter-like consistency.

Can I leave the apple peels on?

Yes, though peeled apples create a smoother texture. If you leave the skins, blend longer for a velvety finish.

How long does homemade apple butter last?

• Refrigerator: 2 weeks
• Freezer: 6 months
• Canned (sealed): Up to 12 months

Can I make this without added sugar?

Absolutely. Replace sugars with monk fruit or erythritol blends. The apple’s natural sweetness will still shine.

Nutrition Information (Per Serving)

Cozy Fall in Every Spoonful

Homemade apple butter isn’t just about the taste it’s about that moment when your whole home smells like comfort. A slow Sunday, a sweater, a jar of something made with care. It’s a way to bottle up the warmth of autumn and share it long after the leaves fall.

Try it once, and it’ll become your yearly ritual part recipe, part tradition.

If you do, share your own fall-in-a-jar moment. 🍂

Homemade Apple Butter (Slow Cooker + Instant Pot Recipe)

Make cozy, cinnamon-rich apple butter in your slow cooker or Instant Pot. Includes canning instructions, sugar-free options, and expert tips for the perfect fall spread.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time (Instant Pot) 45 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Dessert

Cuisine American

Servings 20

Calories 120 kcal

Equipment

• 6-quart slow cooker or Instant Pot
• Peeler and corer
• Immersion blender (or regular blender)
• Airtight jars or containers

Ingredients

  

• 6½ pounds apples (McIntosh, Fuji, Gala, or Red Delicious)
• ½ cup granulated sugar (100 g)
• ½ cup brown sugar, packed (105 g)
• 1 ½ tbsp ground cinnamon (12 g)
• ¼ tsp salt
• 1 tbsp vanilla extract (5 g, bourbon vanilla optional)

Instructions

 

In the Slow Cooker ( 10 hrs )

• Prep the apples: Peel, core, and slice them evenly.
• Combine ingredients: Add apples, both sugars, cinnamon, salt, and vanilla to the slow cooker. Stir to coat.
• Cook low and slow: Cover and cook on low for 10–12 hours, stirring occasionally, until the apples are dark and thick.
• Blend to perfection: Use an immersion blender right in the slow cooker (or transfer to a blender) and puree until smooth.
• To make apple butter in a slow cooker, cook peeled, cored apples with sugar and cinnamon for 10–12 hours on low, then blend until smooth.

In the Instant Pot ( 45 mins )

• Prep the apples as above.
• Add ingredients: Place apples, sugars, cinnamon, salt, and ½ cup apple juice in the pot. (Add vanilla after cooking.)
• Pressure cook: Seal the lid and cook on High Pressure for 15 minutes. Let it naturally release for 20 minutes.
• Blend and thicken: Use an immersion blender until smooth, then set the Instant Pot to Sauté and simmer 8–10 minutes, stirring often, until thickened. Add vanilla last.

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