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Spiced Apple Butter

Spiced apple butter made in a slow cooker or on the stovetop, simmered until the apples turn velvety and deep mahogany-brown. Blend smooth, then reduce uncovered to a thick, spreadable texture before canning or chilling.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 4 half-pint jars
Course: Condiment
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Apples (a mix of varieties), peeled, cored, and roughly chopped
  • 5 lb apples
Granulated sugar
  • 1 cup granulated sugar
Brown sugar, packed
  • 1 cup brown sugar
Ground cinnamon
  • 2 tsp cinnamon
Allspice
  • 0.5 tsp allspice
Cloves
  • 0.5 tsp cloves
Nutmeg
  • 0.25 tsp nutmeg
Ginger
  • 0.25 tsp ginger
Apple cider vinegar
  • 2 tbsp apple cider vinegar
Vanilla extract
  • 1 tsp vanilla extract

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Cook the apples
  1. Place the chopped apples in a large slow cooker or heavy pot, then stir in granulated sugar, brown sugar, cinnamon, allspice, cloves, nutmeg, ginger, and apple cider vinegar until combined and glossy. Cook until the apples are very soft: slow cooker on Low for 8-10 hours OR stovetop over medium-low with a gentle simmer for 45-60 minutes, stirring frequently (choose one method).
Blend and reduce
  1. Blend the hot mixture until completely smooth using an immersion blender or food processor, scraping down as needed to remove any lumps (aim for a velvety texture). Return to heat and cook uncovered over low heat for 30-60 minutes, stirring frequently, until noticeably thickened and deep brown.
Finish, jar, and store
  1. Stir in vanilla extract, then taste and adjust spices if needed for balance (warm, fragrant, and fully combined). Ladle into sterilized jars and refrigerate up to 3 weeks, or water-bath can for 10 minutes for shelf stability.

Notes

Pro tip: for the smoothest apple butter, blend while hot and keep stirring during the final reduction so the sugars don’t scorch. Refrigerate in sealed jars for up to 3 weeks; freezer is yes—freeze up to 3 months for best flavor. For a lighter version, reduce total sugar by 25-50% and expect a slightly less thick set and a more apple-forward taste.