This apple butter recipe from applesauce is proof that homemade doesn’t have to be complicated. A few pantry ingredients and a slow cooker are all you need for a smooth, spiced spread that tastes like fall. It’s a recipe I come back to year after year.
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A Taste of Fall, Any Time of Year
This apple butter recipe from applesauce takes all the work out of the process without losing any of the homemade flavor. I found this apple butter recipe from applesauce through my sister, who got it from her dear friend.
The first time I made it, the smell alone took me right back to those crisp fall mornings when our elementary school would simmer apple butter in a big pot outside. It’s amazing how a simple recipe can bring back such vivid memories.
It’s also a great recipe for sharing. I usually freeze a few jars and give them to friends when the weather turns cool. Much like my canned homemade applesauce and strawberry freezer jam recipe, this one keeps those simple, homemade traditions alive – the kind that make your kitchen feel warm and welcoming all year long.
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Key Ingredients and Substitutions
- Unsweetened applesauce: This is the base of the recipe and what makes it so easy to put together. Using store-bought or homemade applesauce gives you that rich apple flavor without all the peeling and chopping.
- Granulated sugar: Sweetens the apple butter and helps it thicken as it cooks. You can adjust the amount slightly if you prefer it less sweet or swap part of it for brown sugar for a deeper flavor.
- Apple cider: Adds a nice tang and depth that balances the sweetness. If you don’t have cider, apple juice will work too, though the flavor will be a bit lighter.
- Cinnamon: Brings that warm, familiar spice that makes apple butter taste like fall. I like to use ground cinnamon so it blends evenly throughout.
- Ground cloves: Adds a touch of spice and warmth that deepens the flavor. A little goes a long way, so measure carefully for the perfect balance.
- Ground allspice: Rounds out the spice blend with a hint of sweetness and depth. If you don’t have allspice, a small pinch of nutmeg makes a good substitute.
How to Make Apple Butter Recipe from Applesauce
Preparation
Set out your slow cooker and make sure it’s clean and ready to use. Measure all ingredients before starting so everything is within reach. Have your jars or containers washed and ready for storing once the apple butter cools.
Step 1 – Combine the Ingredients
Add the unsweetened applesauce, sugar, apple cider, cinnamon, cloves, and allspice to the slow cooker. Stir until everything is evenly mixed and the spices are well distributed. The mixture should look smooth and uniform before cooking.
Step 2 – Cook the Apple Butter
Set the slow cooker to high and leave the lid off. Cook for about 8 hours, stirring occasionally, until the apple butter is thick, dark, and spreadable. If you prefer a thinner consistency, reduce the cooking time slightly; for thicker apple butter, let it cook a bit longer.
Step 3 – Cool and Store
Once the apple butter reaches your desired thickness, turn off the slow cooker and let it cool completely. Spoon the cooled apple butter into jars or containers with tight-fitting lids. I prefer these 8 ounce jelly jars. Store in the freezer for up to one year, and keep refrigerated once thawed.
Lynette’s Tip
Stir the apple butter every couple of hours while it cooks to help it thicken evenly and prevent any sticking along the sides of the slow cooker.
More Apple Recipes You’ll Enjoy
Apple Butter Recipe from Applesauce
Equipment
- 6 pint jars
- slow cooker
Ingredients
- 8 Cups unsweetened applesauce
- 2 1/2 Cups granulated sugar
- 1 3/4 Cups apple cider
- 1 Tablespoon cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground allspice
Instructions
- Add Ingredients: Place all ingredients into a medium slow cooker and stir well to combine.
- Slow Cook: Cook on high, uncovered, for about 8 hours, stirring occasionally. Continue cooking until the apple butter reaches your desired thickness.
- Cool Mixture: Turn off the slow cooker and allow the apple butter to cool slightly.
- Store Apple Butter: Spoon into storage jars with lids and freeze for up to one year. Thaw in the refrigerator and keep refrigerated after opening.
Notes
Variations
- Use Brown Sugar: Swap half of the granulated sugar for brown sugar to give the apple butter a deeper, caramel-like flavor. It adds a cozy richness that pairs perfectly with the spices.
- Add Vanilla: Stir in a teaspoon of vanilla extract after cooking for a smooth, warm finish. It softens the spice and adds a little extra sweetness.
- Try Pears: Replace half of the applesauce with pear sauce for a lighter, slightly floral flavor. It’s a nice change that still feels seasonal.
Nutrition
Recipe FAQs
You can, but you’ll want to reduce the sugar in the recipe. Start by cutting it in half, then taste as it cooks and adjust if needed.
It’s ready when it’s thick, dark, and stays in place when you turn a spoon upside down. The texture should be smooth and spreadable, not runny.
No, keep the lid off while it cooks. This allows the liquid to evaporate and helps the apple butter thicken properly.
Yes, you can simmer it in a large pot over low heat. Stir often to prevent sticking and cook until it reaches your desired thickness.
I follow recommended canning instructions from reputable canning authorities. Because this apple butter recipe has been passed down through family, I cannot verify that the acidity level is high enough for safe canning. If you prefer to can your apple butter, I recommend using a tested recipe from a trusted source like Ball.
Recipe calls for apple cider, but ingredient list from Walmart says apple cider vinegar.
THe recipe calls for apple cider – I’m not sure where you’re finding a list from Walmart?
Can this be canned?
I only trust tested recipes for canning from resources like Ball or the USDA so I cannot recommend this for canning.
Made this recipe except I add brandy instead
Of cider and it was wonderful I got 9 pints Of apple butter .
Yum! That sounds delicious!