In simple terms, apple butter is cooked down applesauce; when cooked down it turns into a rich, flavorful fruit spread that you can use similar to any other fruit jams you have.

This recipe for Apple Cider Butter uses 10 pounds of apples with some sugars and spices to make those classic apple cider flavors and uses the ease of a slow cooker to complete.

Here I go into tools you need, ingredients, instructions so you can make, and water bath can, homemade Apple Cider Butter right at home.

Let’s dive in.

Homemade Apple Cider Butter Recipe | Water Bath Canning

This recipe takes two days to complete, however, it’s largely hands off.

Besides the initial cooking of the apples and blending, the slow cooker really takes over and does all the hard work for you until it’s time to can it.

Tools you need

Large stock pot
Blender
Slow cooker/ crock pot
Water bath canner
Mason jars, lids, bands

Ingredients

10 pounds apples, cored, roughly chopped; peeling the skin is optional.
4 cups water
2 large cinnamon sticks
3.5 cups white sugar (or to taste)
1.5 cups brown sugar
1/2 tablespoon pumpkin spice mix, or apple spice mix, or an even mix of ground allspice and ground nutmeg

Instructions

Makes about 8 pints jars, 16 half pint jars or 32 quarter pints jars.

Seems like a lot, but it’s such a long process it’s worth doing a big batch.

Plus, quarter pint jars do well for holiday gift giving.

Day 1

Wash apples well.
Core and roughly chop all your apples and place into a large stock pot on the stove.
In your stock pot, pour water over apples, place cinnamon sticks in, and turn to medium heat.
Cook apples until soft; about 30-45 minutes.
Pull cinnamon sticks out of the stock pot and set aside.
Blend your apples into a puree via blender, making sure all the skins are well chopped.
Transfer your now applesauce into your slow cooker/crock pot.
Once all your apples are pureed and in your slow cooker/crock pot, place cinnamon sticks back into apple mixture.
Add sugars and spices. Sugars and spices can be done to taste, if you wish.
Stir well. Place slow cooker on high heat.
Allow the applesauce to cook down for 10-12 hours until thick, stirring occasionally to make sure nothing sticks.
If you need to let it go overnight (which is normal), you can turn the slow cooker/crock pot to low or warm. Just make sure to try and stir it once overnight. It won’t cook down as fast on low or warm so if you feel more comfortable leaving it on high overnight you can. Just make sure to stir a couple times overnight if left on high.
If your butter is done by nighttime, you can water bath can it that night, or simply turn the slow cooker off, place a cover on top that still allows steam to escape like paper towels, and reheat it in the morning.

Day 2

Your applesauce should now be thick enough to be spooned up and deep brown color. Your applesauce is now considered to be apple butter.
If you need too, reheat apple butter; this can be done in the crock pot or in a stock pot. Whichever, is easier for you.
Fill your water bath canner and place on high heat. Also, stick your jars into hot vinegar water to soak.
Once, your water bath canner is hot, pull jars out of hot water and prepare to fill them.
Pull cinnamon sticks out.
Fill your hot jars with your hot apple butter, leaving 1/4-inch headspace.
De-bubble, wipe rims, place lids and bands on finger tight.
Water bath can quarter pint jars, half pint jars, and pint jars for 10 minutes.
Allow to cool per canner’s instructions and place processed jars onto dry tea towel.
Allow to cool on countertop for 24 hours, check seals, wash jars in lukewarm water, and store on your shelf.