Slow-Cooked Amish Apple Butter With Deep Caramelized Spice

Why You’ll Love This Recipe

• Slow-cooked for hours until the apples turn into a silky, spoonable spread with deep caramelized flavor.
• Classic Amish-style spices give it that cozy, old-fashioned taste that feels like fall in a jar.
• Hands-off method: the slow cooker does almost all the work while your kitchen smells amazing.
• Perfect for toast, biscuits, pancakes, yogurt, cheese boards, and easy gifting.

Grocery List

• Produce: 6 lb apples (mix of sweet and tart varieties)
• Dairy: None (recipe is naturally dairy-free)
• Pantry: Apple cider or unsweetened apple juice, light brown sugar, granulated sugar, ground cinnamon, ground allspice, ground cloves, ground nutmeg, fine sea salt, apple cider vinegar, vanilla extract

Full Ingredients

Amish-Style Apple Butter

• 6 lb apples (about 12 medium), peeled, cored, and chopped into 1/2–3/4 inch pieces
• 1 cup apple cider (or unsweetened apple juice)
• 3/4 cup packed light brown sugar
• 3/4 cup granulated sugar
• 2 tsp ground cinnamon
• 1/2 tsp ground allspice
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1/4 tsp fine sea salt
• 1 tbsp apple cider vinegar (optional, but recommended for brightness)
• 2 tsp pure vanilla extract

Optional (for Canning)

• Sterilized half-pint or pint canning jars with new lids and rings
• Large pot or boiling-water canner with rack
• Jar lifter, canning funnel, and clean towels

Step-by-Step Instructions

Step 1: Choose and prep your apples

Pick a mix of sweet and tart apples for the best flavor. Classic Amish-style blends might include varieties like Jonathan, McIntosh, Winesap, Gala, Fuji, Honeycrisp, or Granny Smith. Aim for about 6 lb total (roughly 12 medium apples).

Peel all the apples (this gives you a smoother, more traditional apple butter), then core and cut them into 1/2–3/4 inch chunks. The pieces do not have to be perfect, but keeping them a similar size helps them cook evenly. As you work, you can keep the chopped apples in a large bowl to catch the juices.

Step 2: Load the slow cooker

Transfer the chopped apples to a large slow cooker (at least 6-quart capacity). Pour in the apple cider. Add the brown sugar, granulated sugar, cinnamon, allspice, cloves, nutmeg, salt, and the apple cider vinegar if using. Stir well so the apples are evenly coated in the sugars and spices.

Put the lid on the slow cooker and set it to LOW. Cook for 4–5 hours, stirring once or twice during this time, until the apples are completely soft and starting to break down.

Step 3: Puree until perfectly smooth

Once the apples are very soft, it is time to turn them into a silky puree. Use an immersion blender directly in the slow cooker to blend until completely smooth and thick, with no noticeable chunks. Move the blender around the pot and blend in pulses for even texture.

If you do not have an immersion blender, carefully ladle the hot mixture into a countertop blender in small batches, venting the lid slightly to let steam escape. Blend until smooth, then return the puree to the slow cooker. Be cautious: hot fruit puree can splatter, so do not overfill the blender.

Step 4: Slowly reduce with the lid off

With the apple mixture now smooth, prop the slow cooker lid open or remove it entirely to allow moisture to evaporate. Continue cooking on LOW for another 2–3 hours, stirring every 30–45 minutes so it does not stick or scorch around the edges.

As it cooks, the apple butter will darken to a deep mahogany brown and become thicker and glossier. Scrape down the sides of the crock as you stir so everything reduces evenly.

Step 5: Check for that classic apple butter thickness

To test for doneness, spoon a small amount onto a chilled plate. Wait 1–2 minutes, then tilt the plate. If the apple butter holds its shape in a soft mound and does not run, it is ready. It should be thicker than applesauce, spreadable like a soft jam.

If it is still too loose, keep cooking on LOW with the lid off, stirring every 20–30 minutes, until it reaches the texture you like. This can take an extra 30–60 minutes depending on your slow cooker and the juiciness of the apples.

Step 6: Finish with vanilla and final seasoning

When the apple butter is thick and deeply colored, turn the slow cooker to WARM (or switch it off). Stir in the vanilla extract until fully combined. Taste a small spoonful (carefully, it will be hot).

Adjust as needed: add another tablespoon or two of sugar if you prefer it sweeter, a pinch more salt to sharpen the flavor, or a bit more cinnamon for warmth. If you add anything, cook for another 10–15 minutes on LOW to let the flavors meld.

Step 7: Cool, store, or can

Let the apple butter cool in the slow cooker for about 30–45 minutes, then ladle into clean jars or containers. If you are refrigerating or freezing it only, screw on the lids once mostly cool and refrigerate for up to 3 weeks, or freeze for up to 6 months.

For shelf-stable canning, ladle the hot apple butter into hot, sterilized jars, leaving 1/4 inch headspace. Wipe rims clean, apply lids and rings fingertip-tight, and process in a boiling-water canner for 10 minutes (for half-pint or pint jars; adjust time as needed for altitude per trusted canning guidelines). Remove jars, let cool undisturbed for 12–24 hours, then check that lids have sealed before storing in a cool, dark place.

Pro Tips

• Use a mix of apples: Combining sweet varieties (Gala, Fuji, Honeycrisp) with tart ones (Granny Smith, Jonathan) gives that deep, layered Amish-style flavor without needing tons of sugar.
• Low and slow is key: Resist the urge to rush the process. Long, gentle cooking is what caramelizes the natural sugars and develops the signature dark color and rich taste.
• Go smoother (or not): For ultra-smooth apple butter, blend extra-long with an immersion blender or strain through a fine-mesh sieve. For a more rustic feel, blend just until mostly smooth.
• Finish in the oven if you like: If your slow cooker runs cool, you can transfer the puree to a heavy Dutch oven and bake at 300°F (150°C), uncovered, stirring every 20–30 minutes until thick.
• Spice gently, then adjust: Spices intensify as the butter reduces. Start with the amounts listed, then taste at the end and adjust in tiny increments.

Variations

• Maple-sweetened apple butter: Replace 1/2 cup of the granulated sugar with 1/2 cup pure maple syrup. Reduce the cider to 3/4 cup to keep the texture thick.
• Stovetop or oven-only method: Cook the apples, cider, sugars, spices, and salt in a heavy Dutch oven on low heat until very soft. Puree, then bake uncovered at 300°F (150°C) for 2–3 hours, stirring every 20–30 minutes, until thick and dark.
• Spiced chai twist: Add 1/2 tsp ground ginger and 1/2 tsp cardamom along with the other spices for a gentle chai-like flavor.

Storage & Make-Ahead

This apple butter is perfect for making ahead. Once cooled, refrigerate it in airtight jars or containers for up to 3 weeks. For longer storage, freeze in freezer-safe containers or freezer bags (lay bags flat) for up to 6 months. Thaw overnight in the refrigerator and stir before using.

For pantry storage, use proper boiling-water canning technique: fill hot, sterilized jars with hot apple butter, leave 1/4 inch headspace, remove air bubbles, wipe rims, apply lids and rings, then process in a boiling-water canner for 10 minutes (half-pints or pints, adjusting for altitude). Let jars cool 12–24 hours, check seals, and store sealed jars in a cool, dark place for up to 1 year. Refrigerate any jar once opened and use within a few weeks.

Nutrition (per serving)

Approximate values per 2-tablespoon serving: 55 calories, 0 g fat, 0 g saturated fat, 14 g carbohydrates, 1 g fiber, 12 g sugars, 0 g protein, 25 mg sodium. These numbers will vary slightly based on the apple varieties and sugar adjustments you use.