Apple butter

Cook it low and slow until caramelised and sweet.

  • 7 hrs cooking
  • Makes 3 cups
  • Print
Create this smooth apple condiment to top your favourite breakfast (toast or cereal) by cooking it low and slow until caramelised and smooth.


  • 1 kg apples, peeled, cored, sliced thinly
  • ¼ cup (55g) caster sugar
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon cooking salt
  • 1 cup (250ml) apple juice
  • 4 whole cloves
  • 1 vanilla bean, split lengthways


  • 1
    Combine apples, sugar, ginger, cinnamon, salt, juice and cloves in
    a 4.5-litre (18-cup) slow cooker. Cook, covered, on high, for 6 hours.
  • 2
    Uncover, add vanilla bean. Increase heat (use reduce setting on medium if your slow cooker has it); boil, uncovered, for 20 minutes, stirring, until liquid is reduced and mixture is thick and browned. Discard cloves.
  • 3
    Pour hot apple butter into hot sterilised jars (see glossary, page 235); seal immediately. Label and date jars when cold.


Serve on porridge sprinkled with sunflower seeds, pepitas (pumpkin seed kernels), cinnamon and honey.

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