Vanilla Rum Apple Butter Recipe

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Vanilla Rum Apple Butter

Nancy Schimunek


Yield: 8 8-ounce jars

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Yield: 8 8-ounce jars
35 Min
1 Hr


6 lb
apples, peeled, cored, and quartered
2 c
sweet apple cider
2-1/2 c
granulated sugar
1 c
2 tsp
ground vanilla (or vanilla extract)


1Combine apples and apple cider. Bring to a boil over medium-high heat. Reduce heat and boil gently, stirring occasionally, until apples are soft, about 30 minutes.
2Puree using an immersion blender, food mill, or food processor just until a uniform texture is achieved. Do not liquefy. Measure 12 cups of apple puree.
In a large slow cooker, combine apple puree and sugar. Stir until sugar dissolves. Prop lid open with using the handle of a wooden spoon and allow to reduce gently for about 8 hours.
3Stir in rum and ground vanilla and cook for 1 hour. Finished apple butter will be thick and hold its shape on a spoon.
4Can (process for 10 minutes) or refrigerate for up to 1 month. If it lasts that long.

About this Recipe

Course/Dish: Spreads, Jams & Jellies
Main Ingredient: Fruit
Regional Style: American