Homemade Slow Cooker Maple Apple Butter

4.34 from 412 votes

Homemade Slow Cooker Maple Apple Butter

Apple butter is basically just apple sauce, but thicker and spiced with warm autumn spices like cinnamon, nutmeg, and cloves. It's sweet, smooth, and possibly one of the most delicious spreads to put on toast during the fall season.

Prep Time15

Cook Time7

Total Time7 15

Course: Condiment

Cuisine: American

Servings: cups

Calories: 232kcal

Author: Tieghan Gerard

Ingredients

4 pounds Honeycrisp apples, cored and diced
1 1/4 cups apple cider
1/2 cup real maple syrup
1 teaspoon vanilla extract
2 teaspoons cinnamon or 1-2 cinnamon sticks
1/2 teaspoon freshly grated nutmeg
1 pinch ground cloves (about 1/4 teaspoon)
1 pinch sea salt or kosher salt

US Customary - Metric

Instructions

Slow Cooker

1. In the bowl of your slow cooker, combine the apples, apple cider, maple syrup, vanilla, cinnamon, nutmeg, cloves, and salt. Cover and cook on low for 8-10 hours or on high for 4-5 hours, stirring halfway through cooking.
2. Remove the cinnamon stick and then transfer the apples to a blender and puree until smooth. Return to the crockpot and cook, uncovered on high for 1-2 hours or until slightly thickened. Taste and adjust sweetness level to your liking by adding more maple. Cool and store in glass jars in the fridge for up to 1 month.

Instant Pot

1. In the bowl of your instant pot, combine the apples, apple cider, maple syrup, vanilla, cinnamon, nutmeg, cloves, and salt. Cover and cook on high pressure for 20 minutes. Release the steam.
2. Remove the cinnamon stick and then transfer the apples to a blender and puree until smooth. Return to the instant pot and cook, uncovered on sauté for 15-20 minutes, or until slightly thickened. Taste and adjust sweetness level to your liking by adding more maple. Cool and store in glass jars in the fridge for up to 1 month.

Stove-Top

1. Combine the apples, apple cider, maple syrup, vanilla, cinnamon, nutmeg, cloves, salt and 1 cup water in a large, heavy bottomed pot over high heat. Bring to a boil, then reduce heat to medium-low. Cook, stirring occasionally, until the apples are completely softened and the liquid has reduced by half, 30 to 40 minutes, adding water if needed to keep the apples in liquid. Remove from heat and let cool slightly.
2. Remove the cinnamon stick and then transfer the apples to a blender and puree until smooth. Return to the pot and cook, uncovered over medium heat for 15-20 minutes, or until slightly thickened. Taste and adjust sweetness level to your liking by adding more maple. Cool and store in glass jars in the fridge for up to 1 month.

Notes

Nutritional values are based on one cup

Nutrition