This apple butter is absolutely delicious and the best part is that it doesn’t contain any added sugar!
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Supplies to Make Apple Butter
If haven’t read my post about my favorite canning supplies, I recommend taking a look for items that will make canning this apple butter easier!
I also highly recommend purchasing either a steam canner or the Ball freshTECH Electric Water Bath Canner and Multi-Cooker, if you are interested in another way to save stovetop space or if you have a glass stovetop and don’t want to put a heavy canner on top of it. I use it exclusively for anything I water bath can. The best feature of this canner is that is can easily hold 12-14 half-pint jars!
Recipe Video
How to Make Apple Butter with No Added Sugar
Recipe adapted from the National Center for Home Food Preservation recipe.
Instructions
- Core and slice 9 pounds of apples.
- Add apples and 2 1/4 cups apple cider or apple juice to a roaster or slow cooker and cook on medium high heat.
- Once apples are very soft and falling apart, strain using a food strainer.
- Add apple mixture to roaster or slow cooker.
- Add 1 cup sucralose (optional), 2 tablespoons cinnamon, 1/2 teaspoon ground cloves, and 1 teaspoon ground allspice to apple mixture in roaster or slow cooker.
- Cook until apple butter is a deep brown and the sugars have caramelized.
- Add additional apple cider or apple juice if needed to thin mixture.
- For a smoother texture, use an immersion blender to blend the apple mixture.
- Store apple butter in refrigerator or continue with canning instructions.
- Fill clean, warm jars with apple butter, making sure to leave 1/4-inch headspace.
- Debubble and double-check headspace. Add more apple butter, if needed.
- Clean jar rim off to ensure no apple butter is on it.
- Put a clean lid on and screw on band until fingertip tight.
- Put in water bath canner.
- Fill remaining jars until mixture is gone. About 10 half-pint jars.
- Water bath process for 10 minutes, adjusting for altitude.
- Remove jars and set on towel or wooden cutting board to cool for 12-24 hours.
- Remove bands and check seals. If any jars failed to seal, store in refrigerator and use first.
- Wash jars and store without bands on.
