Go Back
–+ servings
Two slices of bread spread with thick dark brown apple butter beside a glass jar filled with apple butter and a spoon. The finished electric roaster apple butter recipe is shown ready to serve.

Electric Roaster Apple Butter

An easy crockpot apple butter recipe that you can freeze or can. You can also let the apple butter cook overnight for a fuss-free treat!
Prep Time 45 minutes
Cook Time 12 hours
Total Time 9 hours 30 minutes
Serving Size 574 servings (18 pints)

Ingredients

  • 1/2 bushel apples about 24 lbs
  • 8 cups brown sugar optional, adjust to taste
  • 3 TBS cinnamon adjust to taste
  • 1 cup water

Instructions

  • Wash the apples, then peel, core, and slice.
  • Fill your electric roaster with sliced apples. Add the brown sugar, cinnamon, and water, and stir until the apples are well coated.
  • Place the lid on the roaster and cook at 350°F until the apples are tender, stirring every 20 to 30 minutes.
  • When the apples are fully cooked and soft, puree with an immersion blender until smooth.
  • Turn the heat down to 300°F, tilt the lid so steam can escape, and continue cooking, stirring occasionally, until it’s as thick as you want.
  • The apple butter is done when it’s dark brown and thick. Test by standing a spoon up in the center of the pan. If it stands on its own, it’s ready!
  • Store in the refrigerator in airtight containers for up to 2 weeks, or can or freeze for longer storage.

Notes

How To Freeze

  • Let the apple butter cool completely.
  • Spoon it into freezer-safe containers or wide-mouth jars, leaving about an inch of headroom for expansion.
  • Cover tightly and freeze for up to a year.

How To Can

  • Fill your canning jars with hot apple butter and leave 1/4 inch of headroom.
  • Run a spatula around the inside edge of the jar to remove any air bubbles, then wipe the jar rims clean, add the lids and rings.
  • Process pint jars in your water bath canner for 10 minutes, adjusted to your altitude. You’ll likely need multiple canner loads to get through a full batch.
  • When the time is up, remove the jars from the canner and place them on a towel. Allow the jars to sit undisturbed for 12 to 24 hours so the seal can set well.
  • Any jars that haven’t sealed after 24 hours should be placed in the fridge to use first or can be processed.

Canning Times:

  • 0–1,000 ft: 5 minutes
  • 1,001–6,000 ft: 10 minutes
  • Above 6,000 ft: 15 minutes

Nutrition

Serving: 1serving | Calories: 12kcal | Carbohydrates: 3g | Protein: 0.01g | Fat: 0.001g | Sodium: 1mg | Potassium: 4mg | Fiber: 0.02g | Sugar: 3g | Vitamin A: 0.1IU | Vitamin C: 0.002mg | Calcium: 3mg | Iron: 0.03mg

These values are from a nutritional database and automatically calculated, and should only be used as an approximation.