Prize Winning Apple Butter -Easy Slow Cooker Recipe. Goes great with sweet or savory dishes. You choose! Nice for gifts too!

Prize Winning Apple Butter -Easy Slow Cooker Recipe. Goes great with sweet or savory dishes. You choose! Nice for gifts too!

Prize Winning Slow Cooker Apple Butter is a delicious recipe and has been generously shared by one of our Lovefoodies supporters, Cathy Kopp.

Cathy is always cooking delicious Homemade dishes and just loves to cook. Cathy has lots of different canning recipes, such as Pickled Pepper Rings, and  Homemade Canned Chili. 

Here, Cathy's prize-winning slow cooker Apple Butter is incredibly easy and is certainly popular with her boys!

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It's easy to do, let your slow cooker do all the work and at the end, you have delicious Apple butter. Cathy entered her Apple Butter into the Wayne County Fair and won first prize, so many congratulations! It sure is a winner recipe!

For those who have never tried apple butter, you must! How would you eat it? Well, some people use it as a spread, like you would jam, on bread or toast. You can use it to make cakes, such as our applesauce brownie cake. (It uses apple butter instead of fat in the recipe!), and you can also use it to have alongside some delicious roast pork and crackling as a side sauce too!

Prize Winning Apple Butter -Easy Crock Pot Recipe. Goes great with sweet or savory dishes. You choose!

Making slow cooker apple butter is a great way of preserving apples, using the canning method. Apple Butter is popular around Fall time when there's an abundance of delicious sweet and juicy apples, so make a batch and give away as gifts at Christmas time! It's hard to find a good apple butter in the grocery stores, especially one which has no added preservatives or artificial additives, so homemade is the way to go for a great tasting and nutritious apple butter.

So let's get straight to the recipe and see how we make this prize winning slow cooker apple butter recipe! Please enjoy!

Recipe by Cathy Kopp

Prep Time

25 minutes

Cook Time 

22 hours

Yield

5.5 pints

Ingredients

12 pounds Golden Delicious apples - peeled, cored and sliced
1/2 cup apple cider vinegar
3 cups white sugar
1 cup brown sugar
1 tablespoon ground cinnamon
1/4 teaspoon ground cloves
1 teaspoon ground allspice

Instructions

1. Place apples and vinegar in a large slow cooker, and place lid on top.

Prize Winning Apple Butter - in slow cooker
in 22 hours this will be Apple Butter

2. Set on High, and cook for 8 hours, then turn to Low, and continue cooking 10 hours more.

Prize Winning Apple Butter - after 8 hours
After 8 hours on high. Now it goes to low for 10 hours.
Prize Winning Apple Butter - after 10 hours
This is after 8 hours on high and 10 hours on low. Now it's time to add the sugar and spice.

3. After 18 hours, stir in white sugar, brown sugar, cinnamon, cloves, and allspice, and cook 4 hours more.

Prize Winning Apple Butter - after 22 hours
Now to let it cool a bit, blend it, and then put into jars

My Notes:
This is easy, easy, easy! The most difficult part is peeling the apples and then getting them all to fit in the crockpot.
I made it according to the directions above. In the future, I will reduce the amount of white sugar and the amount of cinnamon.
In my case I canned the apple butter. See below for instructions how to do that if you are not sure.

Prize Winning Apple Butter -Easy Crock Pot Recipe. Goes great with sweet or savory dishes. You choose!

Canning Guide

1. Fill the hot boiled jars with the hot apple butter. Leave a space of about 1/4 inch (0.5 cm) of top of jar. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down. Place jars back in the canner (boiling pot). Ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process – boil filled jars – 10 minutes.

2. When processing time is complete, turn stove off, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.

3. After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.

Note : I boil by jars before and after. Also altitude is important.
This is the altitude chart for guidance, Click HERE to see it.

The ingredients proportions are from Bernardin. The jars come with a little recipe book sometimes and fruit proportion has been taken from there as well as some of the boiling instructions.

Mason Jar Lids, Ring Bands
Mason Jar Lid
Mason Jar Lid

NOTE: Please be aware that recipes shared by readers of this page are not endorsed, checked or tested by Lovefoodies. Always follow USDA home canning recommendations.

We'd love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!

Prize Winning Apple Butter -Easy Slow Cooker Recipe. Goes great with sweet or savory dishes. You choose! Nice for gifts too!

Why not try our popular Apple sauce and Walnut Brownie Cake (simply swap the apple sauce for Cathy's apple butter! )

Apple Sauce and Walnut Brownie Cake. A lovely easy recipe using no eggs or fat. It tastes amazing but without all the calories! | Lovefoodies.com

Recipe Card

Prize Winning Apple Butter -Easy Crock Pot Recipe. Goes great with sweet or savory dishes. You choose!

Prize Winning Slow Cooker Apple Butter

Yield: 5 1/2 pints
Prep Time: 25 minutes
Cook Time: 22 hours
Total Time: 22 hours 25 minutes

Prize Winning Apple Butter -Easy Slow Cooker Recipe. Goes great with sweet or savory dishes. You choose! Nice for gifts too!

Ingredients

  • 12 pounds Golden Delicious apples - peeled, cored and sliced
  • 1/2 cup apple cider vinegar
  • 3 cups white sugar
  • 1 cup brown sugar
  • 1 tablespoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1 teaspoon ground allspice

Instructions

  1. Place apples and vinegar into a large slow cooker, and place lid on top.
  2. Set on High, and cook for 8 hours, then turn to Low, and continue cooking 10 hours more.
  3. After 18 hours, stir in white sugar, brown sugar, cinnamon, cloves, and allspice, and cook 4 hours more.
Nutrition Information:
Yield: 30 Serving Size: 5 1/2 pints
Amount Per Serving: Calories: 206Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 6mgCarbohydrates: 51gFiber: 5gSugar: 44gProtein: 1g

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145 thoughts shared

    1. I do not add anything other than what is listed in the recipe. Both sugar and vinegar are considered preservatives. I seal my jars with a boiling water bath according to USDA guidelines for safe canning.

  1. Comment author image

    Rachel Cunningham

    says:

    I made this yesterday and finished it today. I only used 2 cups of white sugar and it was till way too sweet for me. Next time I will start with 1 cup, It also had too much cinnamon as well. Other than those little tweeks I can make, the apple butter turned out beautifully! I love the deep dark color. I used an immersion blender to get all the chunks out and it came out to 9 half pint jars. I am going to do another batch as I like to give most of it away during the holidays. I didnt can the apple butter, but I did boil my jars and poured the apple butter in the jars hot out of the crock pot. They all got a great seal on them.

    1. Please just be aware that if you don’t boil the filled jars for the proper amount of time as recommended by the USDA, they need to be stored in the refrigerator. Your product is not shelf stable and could develop botulism.

  2. Comment author image

    Regina L Burkett

    says:

    Ok….I have peeled and sliced Honey Crisp apples in my freezer. How will honey crisp work for Apple Butter and what do you guess is the ‘cups’ equivalent to 12 pounds of apples? Thank you so much for your help. :) Regina

    1. Hi Regina,

      Honey Crisp will be wonderful turned into apple butter, but since they are so sweet you should reduce the sugar. After Step 2 when they have cooked down for 10 hours, taste the sauce. Add 1/2 of each of the sugars and then taste it again after an hour. If it needs it you can add more.

      According to Google, one pound of apples makes approximately 3 cups of sliced apples.

    1. Hi Jessie.

      This will be your ingredient list:

      6 pounds apples – peeled, cored and sliced
      1/4 cup apple cider vinegar
      1.5 cups white sugar
      1/2 cup brown sugar
      1/2 tablespoon ground cinnamon
      1/8 teaspoon ground cloves
      1/2 teaspoon ground allspice

      Everything else remains the same.

      Let me know how it turns out.

      Cathy :)

  3. Hey Cathy, I received 2 cases of small apples of unknown type, so i made a batch of your butter recipe. I had never made apple butter before (but I have made peach butter). My apples really reduced! I only got 3 pints out of them (so 6 half pints) but I think that was due to the apples. My daughter loved the butter and she is a tough critic as she has worked in upper crust restaurants in Denver. I still have a lot of apples left, so I will be making more! As for the sugar, I started low and added more per taste. Since apple varieties are so different, I couldn’t imagine there is a ‘one size fits all’ for the sweetener. I had fun making this. Thanks for sharing!

  4. Hi, I would like to try this recipe this weekend. In your notes, you stated that you would reduce the amount of white sugar. By how much do you estimate that you will do that?

    1. Hi Roxie. Now when I make this recipe, I add 1 cup of white sugar and 1 cup of brown sugar at the 18 hour mark. At the 20 hour mark I take some out to cool and taste. If it needs more sugar I add it at this time.

    1. Hi Becky. It’s all a matter of personal taste. Cut each of the sugars in half and then give it a taste after an hour. If you want it sweeter add some more sugar. If it’s too sweet add a little more vinegar.

      Enjoy!

  5. Hi Cathy! I made this yesterday/today, and it is absolutely delicious! It is exactly as I remember my dear grandma’s tasting ? I did use an immersion blender at ‘mile marker 19’ lol to reach the desired smooth consistency, as I didn’t want apple sauce butter ? Also, mine yielded 5 and 1/2 pints, not 11. I did use 12 lbs of golden delicious apples. I will make a second batch next week so I’ll have enough on hand to share. Thank you for the yummy recipe!

    1. To all who is making this absolutely delightful-smelling and tasting apple butter, what are your yields? I’m still baffled why I yielded 1/2 the amount stated in the recipe. Any ideas? Thank you

      1. Hi Julie. I went back to my original recipe to see where the discrepancy is. I canned 11 half-pints (almost exactly the same as you). I will ask Mary to revise the way she has it listed in the recipe.

      2. I feel like such a dork! 11 1/2 pints is how I read it, to mean eleven and a half pints ?not eleven half pints! After putting up five pints and one half pint, I much prefer the half pint amount. It seems better to have a smaller amount in the frig for a shorter amount of time, yaknow? Sometimes I am “thick”, one of my many shortcomings. Pint or 1/2 pint, your recipe is a keeper!

      3. You’re not a dork. I was reading it as 11 and one half pints, also. I had to go back to my original to see what was going on. Mary has since changed it for us.

        I agree with you, I much prefer the half pints, especially since it’s just me … unless, of course, my grandkids get to it. Then it disappears in minutes! :D

  6. Mine is almost done cooking….I have about an hour to go. After it cools what’s the best way to blend it? Mines pretty smooth already but it needs to go in a blender too?

  7. Hello I am making this recipe this week. We went to an Apple Orchard and got a bushel of Honey Crisp . The guy who runs it said it would be OK to use the honey crisp, that he actually uses a variety of apples but I wanted to also get your opinion as well. Also, when you say 12 lbs of apples, are you referring to 12 lbs of whole apples or 12 lbs of peeled, cored and sliced apples?

    1. Hi Gina, I think it’s wonderful that you are using Honey Crisp apples. In my opinion, they are the best all around apple and you sure can’t beat the flavor! I start with 12 pounds of whole apples.