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Apple Butter - Crockpot Recipe

Guest Author - Sandy Moyer

Crockpot Apple Butter

This recipe makes a rich, dark, spicy-sweet Pennsylvania Dutch style apple butter. You won't find apple butter like this in a grocery store!

  • 3 quarts unsweetened applesauce
  • 4 cups sugar
  • 2 cups brown sugar
  • 1/3 cup apple cider
  • 1/2 tsp. nutmeg
  • 1/4 tsp. allspice
  • 3/4 tsp. ground cloves
  • 1 T. cinnamon

Preparation -
Combine the applesauce, sugars, and cider in the crockpot. Cover and cook on low for 3 hours. Add the spices and cook on low, covered, for 3 more hours. Uncover and and continue cooking on low for 1 to 3 more hours or until sufficiently thickened. Ladle the hot apple butter into 1/2 pint or pint size canning jars and process in a boiling water bath for 10 minutes. This recipe makes about 6 pints of apple butter. (If you need more information boiling water bath canning, see Successful Home Canning.)


21.5-qt. Covered CannerCovered Canner
This 21½-quart enameled steel pot with lid and wire rack is the traditional favorite for making jams, jellies, and preserves. It has a jar capacity of 7 quarts, 7 pints, or 7 half pints jars. Without its rack, this old-fashioned, porcelain-on-steel pot becomes a perfect kettle for cooking large quantities. It's 14" in diameter and 12½" high with the lid on. It's available for purchase online at Cooking.com.


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Content copyright © 2014 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth D´Angelo for details.

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