Spiced apple butter recipe

Penny Hall


Apple butter is my favorite spread for toast, biscuits, and even a PB&J sandwich.

pinch tips: How to Core and Slice an Apple




6-8 pints


30 Min


3 Hr 15 Min


2 kilos of cooking apples
375 ml of water
250 ml of apple juice (can make from left over peels and cores of the apples in a steam juicer)
1 tsp vanill essence
2 tsp lemon juice
1 drip almond essence
1/1 tsp allspice
1 1/2 tsp ground cinnamon
400g white granulated sugar

Directions Step-By-Step

Peel, core and slice the apples.
Put the apples in the slow cooker with the lemon juice, vanilla essence, water and apple juice. Cook for 1 hour on high and 2 hours on low (lid on).
Puree the apples using a blender or food mill.
Return the apples to the slow cooker and add the sugar, allspice and cinnamon. Bring to simmering point and stir well. Leave to simmer for about 2-3 hours (lid off) to thicken, stirring occasionally.
Ladle into warm sterilised jars and seal immediately with hot sterile lids. If you want to go down the hot water bath route, the jars need to be processed for 10 minutes after the water has reached boiling point.

About this Recipe

Course/Dish: Fruit Sauces
Other Tag: Quick & Easy