Make this spiced apple butter in a slow cooker. This is our best and easiest slow cooker apple butter recipe for canning. And use our simple instructions on how to can apple butter.
How to Make Slow Cooker Spiced Apple Butter:
Scroll to the bottom for the printable recipe
How to can apple butter:
This recipe will make 4 half pint mason jars
Spoon the apple butter into the hot half-pint canning jars leaving a quarter inch headspace. Clean the rims and place lids on the jars.
Place the filled jars back into the water bath. The water should come up to within 1-2 inches of the top of the jar and the jars should not be crowded. Bring temperature to a rolling boil and boil for 15 minutes. Carefully remove the jars using a Jar Lifter and set on a clean dry towel.
Let sit undisturbed for 12-24 hours. After 12-24 hours check to make sure they have sealed by touching the center, it should not move up and down.
Ways to enjoy this spiced apple butter:
- Spread on toasted bread
- On Southern biscuits
- Fold and mash into baked sweet potatoes
- On pork loin or pork chops
- Rolled into heated tortillas
- on pancakes or waffles
- in a cake
Other Apple Recipes:
- Mini Apple Turnovers with Puff Pastry
- Apple Cinnamon Rolls with Crescent Rolls
- Texas Apple Kolaches
- Glazed Apple Hand Pies
- Apple Blossom Cake
Click HERE to save this Crockpot apple butter to Pinterest
Homemade Apple Butter
- Place all ingredients in a slow cooker and cook on low for 8-10 hours.
- Remove from slow cooker and puree in a food processor or use an immersion blender until completely smooth.
- Spoon in half-pint canning jars, leaving 1/4 inch headspace, remove any air bubbles, wipe the rims of the jars and place lids on.
Canning and Water Bath Instructions:
- Fill a home canner half-way with water. You could also use a large saucepot or stockpot with a cake rack placed on the bottom to keep the jars from touching the bottom of the pot. Place empty jars, lids, and rings in the water, bring water to a simmer over medium heat.
- Remove the empty jars one at a time using a jar lifter and fill with the apple butter leaving 1/4 headspace. Carefully remove any bubbles. (I use a wooden or porcelain chopstick, do not use metal). Remove the lids and rings from the boiling water with a magnetic lid-lifter. Place lids and rings on jars.
- Place filled jars back into the water bath using the jar lifter. The water should come up to within 1-2 inches of the top of the jar and the jars should not be crowded.
- Bring temperature to a rolling boil and boil for 15 minutes. Carefully remove and set on a clean dry towel. Let sit undisturbed for 12-24 hours.
- After 12-24 hours check to make sure they have sealed by touching the center, it should not move up and down.