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Category: Dressings & Condiments
Cuisine: Vegan

Most apple butter recipes call for 2-4 cups of sugar, but we wanted to make a batch without any sugar. Sugar does help increase the shelf-life and also thicken, but this version turned out fine.


  • 2.5 kgs Apples
  • 1/2 tsp ground cinnamon
  • 1/2 cloves
  • 1/4 Nutmeg
  • 1/2 ginger
  • 1 juice of a lemon
  • For the best-tasting apple butter, use an equal mixture of sweet and tart apples. I used Granny Smith, Sunrise, Fuji, Honeycrisp, and Mac apples.
  • Use any varieties you wish, the more the better.
  • Each time you make apple butter, it will taste a bit different depending on the apples you use.


  1. Slice apple there is no need to peel the apples. (In fact, your apple butter is much healthier with the peel left on).
  2. in slow cooker, cook for 4 hours, give it several stirs as the apples tend to stick to the bottom. You can add some apple juice or cider to prevent sticking. If you’d rather cook it longer on a low heat, you can do that too or pressure cooker also.
  3. After 4 hours (or shorter if using pressure cooker), most of the apples are soft enough to mash up with a wooden spoon or potato masher.
  4. After mashing, we now have applesauce (with the peel of course).
  5. Cool slightly and scoop into high-speed blender. This step results in super smooth apple butter. Plus, we want to pulverize the apple peel.
  6. With a ladle, scoop the apple mixture into a blender.
  7. If you have a small blender you may have to do this in a few batches. It all just fit in my Vitamix.
  8. Make sure lid is secured tightly or explosions may occur and we do not want that!!!
  9. Blend the mixture. Start on a low setting and go faster until you reach max speed. You may need to let some steam escape through the top hole if there is one.
  10. Puree mixture until super smooth and buttery. If still chunky, keep blending.
  11. Pour the apple butter back into the slow cooker.
  12. Turn heat on high and cook down, uncovered, for another 45-75 minutes until it’s as thick as you desire. After 45 mins, I was left with 5 cups and the consistency was very similar to my pumpkin butter.
  13. It will thicken slightly once chilled overnight.
  14. Add cinnamon to taste. It will colour of the apple butter.
  15. You can also stir in a tiny bit of lemon juice.


You can use a slow cooker or pressure cooker for the recipe.