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Crock Pot Apple Butter

Great use of fall harvest apples to enjoy all winter long.
Prep Time 30 minutes
Cook Time 13 hours
Total Time 13 hours 30 minutes
Servings 4 -6 pints
Author Quinn Caudill


  • 5 1/2 lbs apples peeled and finely chopped (15-18 medium apples) Tip: 3 apples per pound
  • 2 1/2 cups sugar
  • 1 cup honey
  • 3 tsp ground cinnamon
  • 1/4 tsp ground cloves or 1/4 tsp pumpkin pie seasoning
  • 1/4 tsp salt


  1. Place apples in crock pot.
  2. Combine sugar, honey, cinnamon, cloves and salt.
  3. Pour over apples and mix well.
  4. Cover and cook on high for 1 hour.
  5. Decrease heat to low; cover and cook on low for 11 hours or until thickened and dark brown.
  6. Stir occasionally.
  7. Uncover and cook on low for 1 hour longer.
  8. If desired, whisk or blend with an immersion blender, until smooth.
  9. Can and freeze.
  10. See notes on water canning process.

Recipe Notes

USDA Guide to Home Canning Apple Butter
To test for doneness, remove a spoonful and hold it away from steam for
2 minutes. It is done if the butter remains mounded on the spoon. Another way to determine when the butter is cooked adequately is to spoon a small quantity onto a plate. When a rim of liquid does not separate around the edge of the butter, it is ready for canning. Fill hot into sterile half-pint or pint jars, leaving 1/4-inch headspace. Quart jars need not be presterilized but
should be clean and kept hot until filling. Remove air bubbles
and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process.

below 6,000 feet elevation process 10 minutes
above 6,000 feet process 15 minutes
Canning Apple Butter in Quarts

below 6,000 feet elevation process 15 minutes
above 6,000 feet process 20 minutes