Crockpot Apple Butter

Note: The CrockPot Fruit Butter eBook is NOW AVAILABLE! Click here for more details.


…now on to the good stuff…


CrockPot Apple Butter

I adapted this easy recipe from Cake Student because I had everything on hand and it worked out beautifully. I used a little more water than the recipe called for, and I did add slightly more brown sugar and spices. By slightly more, I mean rounded teaspoons instead of being specific with my measurements. I mean can a few extra pinches of brown sugar really hurt?

Crock Pot Apple Butter

Makes a little more than 1 pint

1 dozen apples, peeled, cored, cubed

1/2 Cup Water

1/4 Cup Brown Sugar

1/2 teaspoon Cinnamon

1/2 teaspoon All Spice

Step 1:

Peel, Core, and Chop a dozen apples. I used apples from our trip to the Apple Orchard. I’m no apple expert, but these apples were more dense than the apples I typically buy in the grocery store. The flavor was great, but it took longer to break down in the Crockpot.

CrockPot Apple Butter

CrockPot Apple Butter

CrockPot Apple Butter

CrockPot Apple Butter

Step 2:

Toss the apples in the sugar and spices.

CrockPot Apple Butter

Step 3:

Put everything in the Crockpot, then [say it with me] Set It, and Forget It!

anyone else remember that infomercial?

I cooked it on Low overnight and woke up to this…

CrockPot Apple Butter

After a few more hours on low, I bumped it to high and propped the lid.

CrockPot Apple Butter

it cooked down and thickened quite a bit.

CrockPot Apple Butter

Step 4:

I suppose it’s optional, but I decided to blend the butter down smooth. You can eat it right out of the Crockpot, I did. I just took a spoon to the Crockpot and dove in, it was divine. However, for the finished product I wanted it smoother and pulled out my Magic Bullet since I don’t own an immersion blender. Then poured it into clean canning jars.

CrockPot Apple Butter

So after 15 hours and a dozen apples picked right from the tree, I had 1 pint of delicious apple butter. I froze half the batch and have the other half in the fridge just waiting to be eaten…maybe straight from the jar.

Next up…Pumpkin Butter!


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296 responses

  1. Pingback: Weekly Eats Wednesday | Changing My Destiny

  2. well this gets a FIVE STAR YUM rating!!!!! this is on my to do list this weekend FOR SURE thanks for sharing this recipe!!!! i feel so silly but i can’t find the spot to follow the blog! i will try later : ) thank you so much! see you later!

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    • It really has to do with how long you cook it down. There is definitely a stage where it is exactly like very sweetened applesauce, but if you keep cooking it down, it will continue to thicken and the sugars will caramelize.

    • I wondered the same thing, I expected mine to be much darker in the end. Actually, it was very dark when it finished cooking; however, when I blended it smooth, it lightened up A LOT. I’m not sure exactly why, I did blend it while it was hot, maybe that had something to do with it. I plan on making another batch soon and I may use a different type of apple and let it cook on high longer in the end. I cooked mine on low for the last few hours because I was afraid of burning it. I probably should have let it cook longer, but I was getting impatient after 15 hours 🙂

    • it depends on the brown sugar you are using if you are using dark it will be darker and also the different apples you use can make a difference.

    • Hi Casey,
      The apple butter has never lasted long enough in my house for it to go bad, but my last jar lasted several weeks in the fridge with no problem at all. I did a little research and it seems that 1 month seems to be the consensus and if you add a little citric acid to the mix it will likely last longer. I usually split the batch among several jars and freeze whatever I want to save. I only keep a small amount in the fridge at any one time. Hope this helps.

    • My last jar lasted several weeks in the fridge with no problem at all before we finished it. I did a little research and it seems that 1 month seems to be the consensus and if you add a little citric acid to the mix it will likely last longer. I only keep a small amount in the fridge at any one time so it never seems to last long enough to go bad (the rest I freeze). Hope this helps.


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    • I have actually eaten it with a spoon straight from the jar, but I wouldn’t normally serve it up that way 🙂 Usually I mix a spoonful into oatmeal or Greek yogurt. Many people spread it on muffins/rolls/toast in place of butter or jam. I’ve also used it as a sweetener in smoothies; although, I wouldn’t count on it adding much of an apple flavor to the smoothie, just some sweetness.

  5. Am I the only idiot that can’t find the ingredients you added to the apples? I see brown sugar and spices, and I’m afraid to guess…mine might taste more like garlic butter. Can you help? Thanks!

    • Hi Gemma,

      My favorite way to eat it is swirled into oatmeal or greek yogurt. However, many use it on toast/bread/muffins in place of butter or jam. I’ve heard others like making a sandwich with PB and Apple Butter instead of jelly. I’ve also used it as a sweetener in smoothies. I think as a general rule it’s a great alternative for jam/jelly.

    • We eat it with cooked sweet potatoes instead of dumping butter and brown sugar on them! y.u.m. and probably a little better for you. We use the chunky state on our potatoes.

  6. I would love to make this yummy looking recipe. But I don’t have a crock pot. They are not sold here in Norway. Could I procede another way?

    • Hi Amanda,

      The apple butter has never lasted long enough in my house for it to go bad, but my last jar made it several weeks in the fridge with no problems at all. I did a little research online and 1 month seems to be the consensus and if you add a little citric acid to the mix it will likely last longer. I usually split the batch among several jars and freeze whatever I want to save. So yes, you can freeze in canning jars. I only keep a small amount in the fridge at any one time. Hope this helps.


  7. I don’t have access to an apple orchard. If I used store bought apples, what type would you suggest and would you alter cooking times? This looks heavenly!!

    • Hi Ginger,

      I would stay away from strongly flavored apples like Pippin, instead go with something like Gala or Fuji. The basic red delicious would work great as well. In the end you’re going to have the intense apple flavor, but you won’t really be able to identify the type of apple, so I also wouldn’t waste money on the usually more expensive Honey Crisp either. Go with whatever cheap, fresh apples you can get at the grocery store. It’s likely that the actual cooking time won’t change much, just be sure to check on it a few times in the last few hours just in case. Good Luck!

    • A combination of tart and sweet is great. I also like a little ground cloves. Don’t worry about the cooking times. All night in the crock pot and cook it down to the consistency you like. If you don’t care if it is so smooth, I don’t even peal the apples.

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    • Hi Valerie,

      The finished product shouldn’t bee too watery, the consistency should be something like a very soft creamy peanut butter. Some apples are ‘juicier’ than others so it’s not uncommon for some batches to be a bit runny. Some things you can try to get rid of the water: (1) Cook at high heat and prop the lid earlier in the cooking process so that the water can escape and cook off (2) Let it cook longer, your batch may take longer than mine did (3) If there is a lot of water at the end, drain it off, then cook for a bit longer so it can thicken. You can add some more of the spices if you worry that you drained them out (4) Reduce the amount of water you start with. If it seems too dry, you can always add more throughout the cooking process (5) blend the finished product. Apples have a lot of water, just like Peanuts have a lot of oil. Sometimes apple butter will separate like a natural peanut butter, only with apple butter you get water instead of oil. Try blending it and it should reincorporate into the recipe.

      Hope this helps.

      Good Luck!

  9. Can’t wait to try this. A tip for you to try. I love crockpot liners. I don’t cook without them since I discovered them. In a pinch you can use oven bags. They seem to be the same thing. Only difference I have found is that the oven bags will not fit in an oval crock pot, only the round ones. Clean up is so easy!

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  11. I’m planning on making this with pears instead of apples, I have a HUGE pear tree that is just about ripe for picking. I’ll keep you posted on how my Pear Butter turns out! 🙂

    • Hi Terrie, I would use a neutral apple, like Fuji, Gala, or the Red Delicious. The spices and sugar will leave you with a saturated apple flavor, so I wouldn’t waste the extra money on specialty apples, like HoneyCrisp.

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  13. I’m going to try this tonight! I bought macintosh apples because they were on sale…do you think they will work out ok? I was just reading some comments and I’m afraid I’ve bought the wrong kind!

  14. This sounds similar to traditional ‘Jersey Black Butter’ which has a brilliant flavor. I must try using the slow cooker to make it, but can’t believe it would taste anywhere near as good as cooking it for 24 hours over an open fire, singing and drinking copious amounts of cider with friends and family.

    • Hi Dee!

      The exact amount you end up with can definitely vary. I used a small size apple and they cook down A LOT so I only got about a pint out of the batch. If you are using larger apples from the grocery store, you’ll likely end up with more finished apple butter.


  15. This recipe is wonderful; it finally finished up around 1am after cooking all day. Let me say it was totally worth the wait – the taste is out of this world and the whole house smells of spiced apples.
    I used around 9 Gala apples from my grocery store and they filled my large sized crockpot. I added a bit more brown sugar (cuz I have a crazy sweet tooth) and it was so not needed in the end. Also, I didn’t have all-spice so I broke it down and used cloves and nutmeg separately as a substitute and that worked just as well.
    I propped the top to burn off the excess liquid, which the Gala apples made a lot of, around the 12th hour. At the 15th hour, I took a spoon and scooped out the remaining liquid to speed things along. I cooked it an hour more and then used a mash potatoe masher (?) to mash things up.
    My batch doesn’t have the smooth consistency that is pictured with the recipe and it is much darker, but I will definitely be making this again.
    9 Galas made a little more than a pint. Thanks so much for this great recipe;)

  16. Thanks! I just got about 4 grocery sacks full of apples that look just like the ones you have pictures (no idea the variety, but they’re more tart and was told they’re a “baking apple”) and i’ll be making this tomorrow!

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    • I didn’t ‘can’ the apple butter. Since I only made a pint we just used mason jars to store it while we ate through the batch. However, from others I’ve talked to, you don’t need to add anything because of the high acid already present in the apples. I’ve also been told that water bath canning is preferable to pressure canning for apple butter. I’m not a canning expert, but I hope this helps.

  18. Oh apples and fall!! I ❤ Fall! I'm going to replace the 1/4 cup brown sugar with maple sugar or date sugar to make it even better! I bet you could also use the equivalent of grade b maple syrup and get some more minerals in that way. I don't like processed cane sugar and that's why I use alternate sugars.

  19. My grown adult son happened to mention that he loves apple butter, so that’s what he’s getting this year as a Christmas gift. Thanks for the easy recipe!

    • Hi Barbara!

      The cream colored pouring/mixing bowls and serving dish came from Coldwater Creek. I don’t think this exact style is still being sold since I bought them on clearance about a year ago, but they may come out with something similar around the holidays. The black pot holding the apples in one of the pictures is from Cost Plus (World Market).

    • The time is not set in stone, it may take longer. If you find that there is too much liquid, then remove some and let it cook another hour. The excess water is the primary reason for the long cooking time.

  20. I just made mine and it also was a dark color, but very good! I used 12 Braeburn apples and it was perfect. I doubled the water, sugar, and spices as the apples filled the crockpot. I had mine on low for about 24 hours, and used an immersion blender after it was done. I didn’t peel the apples, and that might be how I have about 2 quarts. It is just as smooth and very yummy! Thanks for the recipe – found it on Pinterest!

  21. I just made mine and I love it, I could have bought a jar for what the apples cost, but there is somthing said about homemade and know what is in it. I think this would be good as a gift also, I can not wait till make more. thanks, I also found this on pinterest

  22. I am wondering if the apple butter will keep if I can it and not freeze it? Do you know? Was thinking of making a lot of this for christmas gifts for family and want to be able to store them somewhere else other than the freezer. Let me know your ideas on this! Thanks 🙂

    • Yes, canning is a excellent option! In fact I would recommend canning before freezing. The only reason I froze the rest was because I had such a small amount. Good Luck!

  23. Pingback: DIY: Crockpot Apple Butter | The Skin & Body Spa Blog

  24. I will going to a farmer’s market Sat. and now know to buy apples so I can try this. A yummy Pennslyvania Dutch treat is apple butter and cottage cheese. Thanks for the recipe!

  25. Pingback: Canning Peach Butter - Walking in High Cotton | Walking in High Cotton

  26. Found this recipe on Pinterest and finally got around to making some of your yummy apple butter last night/this morning…AMAZING!! We have an apple tree in our backyard and I’m heading to the store to buy some more jars…I’m thinking Christmas presents!! Thanks for posting this and for so clearly explaining all the details!

  27. So excited that I found this! Was planning a trip to Raven Hills Orchard this weekend and looking up some recipes for the apples that will be coming home with me.

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  29. My grandma just gave me sooooo much fruit. I was looking for a recipe for apples (that was applesauce… I’m super sick of applesauce. I’m really excited to try this! And I bet it makes the house smell wonderful.

  30. Would love to hear feedback from those who have made this and canned it? How did you do it? How did it taste? Was hoping to give for gifts at Christmas.

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  32. I just made this with my mom and it is amazing! We buy this from an Amish family every year and it has gotten extremely expensive to buy. We are so happy to be able to create our own now for half the price! Thank you!!!

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    • My last jar lasted several weeks in the fridge with no problem at all before we finished it. I did a little research and it seems that 1 month seems to be the consensus and if you add a little citric acid to the mix it will likely last longer. I only keep a small amount in the fridge at any one time so it never seems to last long enough to go bad (the rest I freeze). Hope this helps.


  35. Has anyone ever substituted apple cider for the water? Wonder if it would work and add to the flavor, but don’t want to waste all the apples if I should stick with water?

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  37. I’m having issues. I cut the recipe down a little bit to 8 apples. I still planned to cook it close to 10 hours. But it smells so good and the mushy apple sauce forming is so tasty. I still have 4 hours to go and I’m wondering if making this was a bad idea since I’m not a patient person. LOL

  38. I loved this recipe. Just FYI, if you don’t have a magic bullet, most regular mouth quart jars will fit on a blender. Unscrew the bottom of your blender pitcher and screw it right on the jar. It’s fabulous. Just be careful if the apple butter is hot when you blend it. It will “pop” when you open it and you will have apple butter EVERYWHERE!! (learned that the hard way)

  39. I tried your recipe last night and what I loved the most, was that it worked out exactly like you said and looked just like the pictures!!! I used Cortland apples that I picked last week. It turned out delicious. I was surprised at how sweet it was, even with just 1/4 cup brown sugar, so I might actually try leaving it out altogether next time….especially that I made it mostly for my baby. I wondered though, what exactly is the difference between apple sauce and apple butter? Is it that apple butter is cooked much longer? I can’t wait to try out your pumpkin butter next!! Thanks so much for sharing your wonderful recipe:)

  40. Just finished making this and it’s delicious! I had enough for two jars with just a tad left over. I didn’t want to waste that little bit so I poured it, still warm, over vanilla ice cream and added walnuts! Holy moly, was it good!!

  41. Hi Addison, I am just wondering what size crock pot you used? I would like to add more apples to get a better yield but don’t know if they will fit into my 5 quart oval crock pot.

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  44. What suggestions do you have for getting the creamy texture when you don’t have an immersion blender or a magic bullet? Currently mine still looks a little like applesauce…

  45. Pingback: Fall Flavors Tour: Homemade Pumpkin and Apple Butter « Digital Era Mom

  46. Hi ! My name is Kenda. I am trying this out as we speak ! (For the first time) Lol and have a question. Was hoping you could help me out. I made a double batch of this recipe and its been in the crock pot for right at 24 hrs. I see in your pictures that yours seemed to have gotten kind of thick and so far mine still has a lot of liquid in it. Is this normal and will it thicking with more time ? Or is that how it supposed to be ? I seen that yours took awhile and since I doubled the recipe I figured mine would take longer. But like i said its been right at 24 hours. So im just wondering. It smells wonderful and I just don’t want to over cook it.

    • Hi Kenda!

      Try taking some of the extra liquid out (a turkey baster works great for this), and cooking it with the lid off or propped open. That should help thicken it up a bit more.

      Good Luck! 🙂

      • My apple butter finally finished. Took about 29 hours. Ive never had it before so I wasn’t sure what it was supposed to taste like. So I had my husband try it (since hes the reason I made it) and he said it was good but had a strong taste of the allspice flavor. So Im thinking next time I will still make a double batch but only use just the 1/2 tea. of allspice. And also mine too only made a little more over a pint total. Even with 24 apples. Although they were the smaller apples. My husband use to eat the Bama brand apple butter so thats the taste he is use to. They no longer make it for some reason. Anyway he did like it just wasnt Bama ! Lol Again thanks for sharing this and for the help yesterday.

      • Hey Kendra, when I did this, I kept the peel on and it gave me about 2 quarts. It cooks down to nothing and you don’t even notice that there is apple peel in it! Plus a lot of nutrients are in the peel, so it would be a shame to waste it! 🙂

  47. I have made this recipe twice now. It turned out perfectly. We have our own apple trees and I used a combination of Macs, Spys and Red Delicious. I also used dark brown sugar. We are enjoying it so much and would really like the Pumpkin Butter recipe you said you were going to post.

  48. Tried this recipe and the only thing I changed was adding 1 teaspoon of allspice and 1 1/2 teaspoons of cinnamon and added 2 cups of regular sugar as it was not sweet enough for me because my apples were more on the tart side. When it was done, it was absolutely perfect! It made 3 1/2 jars for me (random sized jars). soooo good!

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  50. Those who have canned this successfully, how long did you process it for in the hot water bath? I’m thinking of making some of this for my boy’s teachers for gifts.

  51. I made this recipe two weeks ago with some yellow and red delicious I had in the back yard. Everyone raved about how good it was. Perfect flavor and easy to follow. Barely any work at all. It made about 1 quart when done. I will be making some more to freeze for the winter as the other jar is about gone already! A+++

  52. Wow!!! Well worth the wait! I only had the red store bought apples & they (while time consuming) worked just fine 🙂 I’m sure had I used fresh picked the flavor would have been tastier but I myself am completely satisfied! I did use a little more brown sugar than called for & the apples took a little over 24hrs to break down but all in all this is a winner in my book !!

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  55. I found this on Pinterest, and started it yesterday afternoon. I woke up to an AMAZING smelling house 🙂 all my neighbors are asking me to share! It’s delicious!

  56. FINALLY going to make this! Starting it tonight in hopes if getting it cooked down, blended, and processed in water canner by Sat night/Sun morning. 🙂 Really looking forward to my house smelling delish in the process!

    • Ok, it’s in. May have messed up the recipe a bit. Didn’t have all spice so I used pumpkin spice instead. Plus the amount of brown sugar didn’t look like much so I added a little more. Hopefully it’s ok because I used nearly 7 lbs of apples.. Stay tuned.

      • Hi Heidi,
        I wouldn’t worry that you messed it up at all. Adding more sugar isn’t going to hurt it, just make it a bit sweeter. I receive lots of emails from people who change the sugar and spices a bit, it’s really all about personal taste. In most cases, the only difference between Pumpkin Pie Spice and Allspice is that Pumpkin Pie spice has Ginger in it.The flavor profiles are pretty close so yours might have a little more ‘spice’ to it, but I suspect it will turn out GREAT! I can’t wait to hear when it’s done. 🙂

  57. Thank you so much for this wonderful tutorial and pictures. I made this butter this week-end and it is amazing! I made two batches of this since I had 25 apples. I made it with a combination of granny smith and braeburn apples. The Braeburn apples are sweet so I didn’t have to put in so much sugar, but I diid put in 1/4 cup. I also had an apple peeler/corer/slicer which made this soooo easy!

  58. Pingback: 25 Apple Recipes | The 20-Something Budget

  59. Thank you for the recipe! Can’t wait to try it in the crockpot. Nothing better than the smell of apple and cinnamon in the home!

    For those who wonder the type of apple to use try this link I found it very helpful in preparing my fall apple desserts.

    I have found that firm tart apples are best for butter. Red Delicious apples, in my opinion, are too sweet and the spices overwhelm the apple-y flavor we all desire. But that’s just my opinion. The great thing about this recipe is personal taste. My mom used to throw in a handful of cinnamon candies like “red hots”.

  60. Pingback: AreaderZ » Reading from A to Z » Top 20 Apple Recipes This Fall

  61. Pingback: Fall Fever : Make Crockpot Apple Butter

  62. It looks amazing!!!(and i’m sure it tastes amazing too!). I will definitely try this , but i would like to know, how long can i keep it in the fridge?

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  65. I made this yesterday and it came out delicious. However mine came out about 10 shades darker than yours….looks absolutely nothing like your end result picture. Still tastes amazing. I too got mine from an apple orchard, and I cooked mine until they were no longer runny/watery, and when it was done I put them in a blender, while still very hot, and blended until it was smooth. The air did not make it any lighter, like some have suggested here. Just confused. I’m glad it tastes great though.

    • It lasts about a month if tightly closed and stored in the fridge. If you want it to last longer, then I would suggest putting it through the water bath canning process. Thanks!

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  74. I started this last night after i got back from the market, and this morning my house smells like an apple dreamland! Thanks for the great recipe!

  75. Just a tip for those who may be using Red Delicious apples: after 17 hours of cooking, my “butter” still has a ridiculous amount of liquid in it. I would recommend starting with less water and adding more if needed. I’m going to let it cook down on high for a few more hours, and then I’ll drain off some of the liquid if I still need to.

  76. Pingback: One Last Fall Recipe: Crockpot Apple Butter | nestingthyme

  77. So excited to try this recipe. Couple questions tho, ok I’m understanding that this “canning” hot water bath deal-ly will preserve the apple butter longer, but do you need to fridge it after if you go that route? And how many jars can you fill from making this recipe. Thanks! btw LOVE your cutting board.

    • If you ‘can’ the recipe via a water bath, then you don’t need to keep it in the fridge. You’d keep it in the pantry until you open the jar. Once open, it should be stored in the fridge. Each recipe will vary a bit (as your apples may be larger or smaller than mine, etc). I made a little over a pint of apple butter out of this recipe. I think I got that cutting board at HomeGoods for $49. Best investment in my kitchen so far, I use it for everything, and I like that it looks great left out on the counter.

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  80. I’ve got this in the crock pot as I type and it smells HEAVENLY! Question though: how much liquid do you leave in it, if any? I’m not sure how much I need to cook this down to get a good consistency when I purée it. Any advice?

  81. I made this earlier this week, and OMG, it’s AMAZING! My whole house smelled fantastic all day. I followed someone else’s tip and didn’t peel the apples, and it still yielded great results!

    Thank you so much for the recipe – I will be making again and again! I can’t wait to have some on my toast or pancakes. Or in my oatmeal! I bet it would be amazing mixed into oatmeal. Merry Christmas!

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  86. Just finished this! Awesome!! I don’t even like apple butter! (I did taste it though! The flavor is AWESOME!! I just don’t like the texture for some reason.. I’m weird like that.) It’s a comfort gift for my daughter’s Grandma… She loves apple butter. 🙂 I had lots of fun making it! Totally making it again!

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  95. I made this because my husband is a huge fan of apple butter. He absolutely LOVED it! Thank you so much for the recipe. We are going to be making this as Christmas gifts for friends and family!

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  99. So excited I am making this today! I would love to jar it, do you know how/what I need to do that? Also how did you freeze some, in a plastic container?

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  101. Hi All! I am making this amazing dish as we speak and started the crock pot at 9:30 this morning. It is now 1:30pm and I realized the crockpot was on high, instead of low. I just changed it to low – but am I screwed now?? or will all be okay???

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  103. Grr… the first time I made this recipe it turned out absolutely amazing the second and third time I’ve done it they’ve both been a little bit bitter and the colors been lighter I can’t think of what I did different from the first time except the only thing I can think of is with the first batch I cooked it all day and all night and even half a day the next day the others I got a little inpatient and cooked them for the 15 hours. Going to try this again and cook it a lot longer.

    • I was just going to say the color would be because you didn’t cook it as long. You had more of an applesauce instead of apple butter. 🙂 Just cook it a little longer. Also the bitterness may be from the type of apple you used.

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  114. hey there! Love your apple butter recipe and would love to make a bunch of mini Mason jars of this for stocking stuffers! How long does it last in the fridge do you figure? Also, I’m an amateur with canning here – do I have to do the whole canning process? What is that process? or can I just spoon into small pre cleaned Mason jars and seal the lid?
    Thanks so much!!

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  117. I tried your recipe and it was really tasty. I also liked how easy it was to prepare and cook. I would like to make a suggestion though. I see you used a round crockpot. Mine is oval. I left
    Mine on low overnight and woke up to a black, burnt mess on one side of the pot. I guess the greater surface area made it cool quicker. I should have checked it earlier. Just wanted to let you know in case you’d like to put a note with your recipe for people with oval crockpots. I’ll definitely make it again just maybe only cook the apples for 6-8 hrs

  118. It’s a shame you don’t have a donate button! I’d definitely donate to
    this outstanding blog! I guess for now i’ll settle for bookmarking and adding your RSS feed to
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  121. am going to a apple farm soon. what apples work best? in the past i have used granny green apples and a sweet type apple mixed together. I am thinking these might be good canned for gifts. What do you think. thanks for sharing recipe.

  122. So, funny story… My sister sent me this recipe over a text and I was in a bit of a rush to get it started before I left for work and misread 3lbs of apples for 3 apples… Do you think I can save this batch by using a food processor and adding the additional apples when I get home from work later? Or should I just cut my loses, start over, and do it right the 1st time?

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  124. My batch is cooking in the crock pot now and it smells so good!!! Are there any special instructions to canning once it’s completed? Or do you just put it in a sealed mason jar? Thanks!

  125. Hi
    About how many hours on low ‘overnight’ would you recommend? And how many hours after that did you set it on high and crack the lid? I know you said 15 hours total

    I am going to try to make this as my Christmas gifts

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