Apples are one of the things I think of when I think of fall and winter. Warm delicious apple butter is perfect for topping biscuits and toast, but it often comes loaded with extra sugar. I recently tried out this no sugar added, slow cooker apple butter. I was afraid that it wouldn’t be as good without the sugar, but this recipe was so awesome, I didn’t miss the sugar at all.
This fall we took a family trip to a pumpkin patch/corn maze. There was a general store there that had some jams, jellies, and honey for sale. While we were there we saw some apple butter, and my husband told me he loved apple butter. We have been together for 4 years, and this was the first time I had heard of his love of apple butter. So, I set out on a mission to find him some apple butter that wouldn’t wreck our diet. When I tried the no sugar added, slow cooker apple butter, it was a huge hit.
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The apple you pick will be important for how sweet your apple butter turns out without any sugar added. I used Fuji apples and they worked out really well. Honeycrisp would also be a good choice for a sweet apple butter. If you like your apple butter tart, you can use Granny Smith.
The recipe I found had instructions on how to can the apple butter. I don’t have a pressure cooker and have never tried canning, it has always seemed a little intimidating to me. This recipe, though, told you how to can in a regular stock pot. It seemed simple enough, so I decided to give it a try.
The canning process was actually very easy. All you have to do is put the jar into a boiling pot of water and let it sit. I only had some regular tongs, though, so I did have a difficult time getting the can out of the pot. Before I try again I’m going to get some of these canning tongs.
I think this will make a great Christmas present. It would go great in a little gift basket or mixing bowl with some biscuit mix (you can make homemade if you really want to make it special) and maybe a Christmas painted mixing spoon.
I hope you enjoy this delicious apple butter!
- 5 pounds sweet apples, cored and diced (such as Fuji, Honeycrisp, mcintosh, gala, braeburn)
- 2 tbls ground cinnamon
- 1 1/2 tsp cloves
- 1 tsp ground all spice
- 1 tbls lemon juice
- Pour all ingredients into your slow cooker.
- Cook on low for 6 hours.
- After 6 hours, use a potato masher to break down the apples a little more.
- Then cook for another 3-4 hours.
- Once apples are done cooking, use an immersion blender to mix until smooth. You can also do this into batches in your blender.
- Store in airtight container in the fridge or can be canned for later use.
- Place hot apple butter into clean and sterilized canning jars. (I used 2 pint jars, you may need more depending on how your apples have cooked)
- Fill each to within 1/4-inch from top of jar.
- Wipe jars and threads with a clean, damp cloth.
- Cover with 2-piece lids, only finger tighten. (Air will not be able to escape if lids are tightened too much, may want to back off 1/4 turn)
- Place into boiling water in canner or very deep stockpot; water must cover jars at least 1/2-inch.
- Process for 10 minutes.
- Remove jars from boiling water and place upright on a towel to cool completely.
- After jars cool, check seals by pressing centers of lids with finger. If lid springs back, lid is not sealed and refrigeration is necessary.
- Let stand undisturbed at room temperature for 24 hours.
- Store unopened in a cool, dry, dark place up to 1 year.