Making apple scrap apple butter from scratch, especially using leftover apple scraps, is such a comforting experience. As it simmers in the crockpot, the warm, spiced scent fills your home, bringing back cozy memories and creating new ones.

It’s a great way to save money, by using up the apple scraps from our apple pie filling recipe or our apple sauce recipe, and it also makes a thoughtful, homemade gift for someone special.

Make our spiced apple jelly or apple scrap apple juice with your apple scraps too if you’d like to make a variety of recipes with your apple scraps!

A Personal Note

Over the last few years I have been on a mission to find unique ways to use up our kitchen scraps. I knew there was a better way than just tossing them in the green bin just to be sold back to us as compost or other forms of food.

Turns out we are doing just that. Like this recipe proves, we can turn what would be scraps into something delicious and a wonderful heartfelt gift!

Why You’ll Love This Recipe

This recipe is an excellent way to use apple peels and cores that might otherwise be discarded, making it both eco-friendly and budget-conscious. It turns what could be kitchen scraps into a delicious, versatile spread.
There’s something comforting about making apple butter from scratch. As it slowly cooks in the crockpot, the warm, spiced aroma fills your home, bringing back memories of cozy, traditional cooking and creating new ones. It’s a simple, homely experience that feels nostalgic and satisfying.
The slow cooking process allows the natural sugars in the apples to caramelize, creating a deep, rich flavor that’s enhanced by the warming spices like cinnamon and nutmeg. This gives the apple butter a comforting, autumnal taste that’s perfect for cozy fall mornings.

Recipe Tips

Don’t skip the stirring: Stirring occasionally ensures that the apple butter cooks evenly and prevents any burning on the bottom of the crockpot.

Customize the sweetness: If you prefer a less sweet apple butter, reduce the amount of brown and white sugar.

Makes for a Great Gift: I love giving Homemade pickles as gifts! Package them in decorative jars with personalized labels for a thoughtful and tasty present.

Equipment

Crockpot: To slowly cook the apple peels and cores, infusing them with flavor.
Fine mesh sieve or tomato mill: To strain the softened apple mixture, removing any solids and ensuring a smooth texture.
Medium-sized mixing bowl: For collecting the strained apple puree.
Blender or immersion blender: To puree the apple butter into a smooth consistency.
Metal spoon: To press the apple mixture through the sieve and gather as much apple puree as possible.
Airtight containers: For storing the finished apple butte

Ingredients

Apple peels and cores: Use the peels and cores from about 3 lbs of apples. This helps reduce waste and adds a natural apple flavor.
Apple juice: 1 cup for cooking, 1 cup for the apple butter mixture
Sugar: The brown sugar adds a rich, molasses-like sweetness that complements the apples. Granulated sugar enhances sweetness and balances the flavors.
Spices: Cinnamon and nutmeg provides a subtle, earthy spice that rounds out the flavor profile.

How to Make Apple Scrap Apple Butter in the Crockpot

Cook the apple peels and cores: Place the peels and cores from 3 lbs of apples in the crockpot. Add 1 cup of apple juice to the crockpot to prevent burning. Set the crockpot to low heat and cook for 2 hours, allowing the apples to soften and release their juices.

Strain the apple mixture: Turn off the crockpot and spoon about a quarter of the cooked scraps or apples into a fine mesh sieve or a tomato mill. Position the sieve over a medium-sized mixing bowl. Using the back of a metal spoon, press the apple mixture against the sieve, forcing the soft apple scraps through. Scrape down the outside of the sieve with the spoon to gather as much of the cooked apple puree as possible. Repeat this process until you’ve strained all the apple mixture.

Combine all ingredients in the crockpot: Return the cooked apple puree to the crockpot. Add the remaining apple juice, brown sugar, granulated sugar, cinnamon, cloves, and nutmeg. Stir to evenly distribute the spices and sugars throughout the mixture.

Set the crockpot to low heat: Cover the crockpot with the lid and cook on low heat for 4-5 hours. During this time, the apple puree will break down further, and the flavors will meld together.

Stir occasionally: Every few hours, give the mixture a gentle stir to ensure even cooking and to prevent sticking.

Blend the mixture: After 8-10 hours, once the apple puree is completely soft and the mixture is thickened, use a blender or an immersion blender to puree the apple butter until smooth. If you prefer a chunkier texture, you can blend it less.

Cook uncovered to thicken (optional): If the apple butter isn’t as thick as you’d like, continue cooking it in the crockpot with the lid off for an additional 1-2 hours, stirring occasionally until it reaches your desired consistency.

Cool and store: Once the apple butter has thickened to your liking, allow it to cool. Transfer it to clean jars or airtight containers. Store in the refrigerator for up to 2 weeks or water bath can for 25 minutes for longer storage.

More Apple Scrap Recipes