This Slow Cooker Apple Butter has no added sugar and is my favorite Fall spread. It’s Whole 30 compliant, paleo-friendly, and is so delicious! It’s filled with in-season fresh apples and fall spices that will make you’re home smell heavenly.
Slow Cooker Apple Butter (No Added Sugar)
While studying for my undergraduate degree at the University of Massachusetts Amherst I found a serious love for apple butter thanks to frequent visits to Judie’s Restaurant. Back before I changed my diet I would enjoy the giant popovers they served slathered with the most delicious apple butter.
It has been a while since I’ve been there, but I haven’t forgotten that apple butter and realized it was time to create a recipe of my own that wasn’t loaded with refined sugar. While I won’t be enjoying this apple butter on top of popovers anymore, rest assured there are plenty of ways to enjoy it, with this, on top of these, over these or with the biscuits in my book. But really, it’s amazing just by the spoonful.
There are loads of other apple butter recipes out there, some with long cooking time and some with short. I really feel like the longer and slower the cook, the more depth of flavor the apple butter has, so a 2-hour version just has never cut it for me. But aside from the prep and the finishing touches, this recipe is relatively hands-off and can even be done overnight.
How Do You Know When Apple Butter is Done?
You want the apple butter to be dark in color and quite thick, thick enough that when you pick it up by the spoonful it mounds on the spoon instead of dripping off.
Tools Needed to Make Apple Butter:
If you like this fall favorite, check out these other recipes:
- Fall Hash Brown Breakfast Skillet
- Apple Sage Turkey Meatballs (Gluten-Free)
- Apple Hand Pies (Gluten-Free)
- Creamy Pumpkin Casserole
- Cranberry Walnut Roasted Acorn Squash
- Put everything in 6 quart, or larger, slow cooker. Cook on low for 10 hours. The apples should have thickened up and be very dark in color.
- Once the apples are dark, use an immersion stick blender to blend or transfer to a high speed blender and blend until smooth.
- Continue to cook with the lid slightly ajar for another 2 hours to thicken up. If you're in a time crunch, place into a pot on the stove over medium-low heat and let simmer until thick.
- Let cool, store in jars in the fridge for up to 1 week or freeze for 2-3 months (see note).
- If it isn't as think as you would like after 12 hours, continue to cook for 20 minutes at a time until it has reached your desired consistency.
- Make it last a year! Can this apple butter using the Water Bath Canning Method. See this post for more resources:
- Start with sterilized jars and bands and new lids. Heat water in a large, deep saucepot equipped with a lid. Place a canning rack or a cooling cake rack at the bottom of your saucepan. Submerge your jars along with their lids and bring to a temperature of 180ºF.
- Carefully remove the jars and lids from the warm water with tongs and place on a kitchen towel. Pour the hot apple butter into each jar using a funnel, leaving at least 1/4 inch of space at the top. Make sure there are no air bubbles in the jam and that the rim of the jar is clean before securing the lid.
- Place filled jars back in the water and make sure there is enough water to cover tops of the jars by at least one inch. Boil in water for 10 minutes.
- Take your saucepan off the heat and allow your jars to sit in the hot water for another 5 minutes.
- Carefully take your jars out of the hot water and place on a kitchen towel. Leave in place for 24 hours. After 24 hours check that the lids have sealed by making sure they do not flex up or down when pressing the middle of the jar, or come off when gently trying to remove them.
- Store in a cool, dark place for up to one year! Once opened make sure to store in the refrigerator for up to one week!
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