mutli-fruit apple butter

I reeeeally like apple butter! Today I’m sharing an even easier apple butter recipe than the one I shared before. I’m also giving you some official taste tester approved (David licked the spoon) variations that are just as easy to create.   The idea for so many apple butter flavours came to me after David and I had gone apple picking and now had more apples than we knew what to do with.  The apples were small, and most of them were sour so they did not taste very nice eaten raw.  I had already made several jars of applesauce but wanted something a little fancier. Since I’ve already made regular apple butter I decided to try using up some fruits we had in the fridge to make this batch even more special. Aaaaand, because I’m feeling generous today I’m going to give you a slow cooker version and a stove top version!

apple butter

slow cooker apple butter (with different fruits!)

  • 8 cups apples
  • 4 cups mixed fruit (I used frozen strawberries and sliced peaches)
  • honey to taste if desired

  1. Wash all apples and cut them into section (do not peel!).
  2. Combine apples and other fruit in the slow cooker and set to LOW heat for 6 hours.
  3. After 6 hours puree mixture carefully in a blender (it’s hot and may splash!).
  4. Can following proper procedures or store in airtight containers in fridge.

*If you do not wish to can the apple butter, you can let it cool before pureeing.


apple butter 3

As you can see, the apple butter does not produce a large quantity because it cooks and reduces for so long.  But, it’s still darn tasty!  We like eating on toast, or on a sandwich with peanut butter.  This stuff tastes like summer in a jar!

Now for the stove top version, which I’ll have to type regularly since I’m unable to have 2 printable recipes in a post. All you do is combine all the ingredients in a large pot on the stove, bring to a boil but watch it carefully, reduce the heat and simmer for about 30 minutes to an hour.  Then you can puree it and can/refrigerate it.

apple butter 2

So far I’ve made the 3 fruit apple butter, another with apple and plum and a third with apple and cranberry. All 3 are equally delicious!  I’ve also sprinkled in some cinnamon and it tastes awesome!

apple butter 4

If you know me and my cooking habits you will know I rarely use exact measurements (unless I’m baking), and this recipe is no exception.  I used 8 cups of apples for the 3 fruit butter but then when I made the plum batch I did maybe half that and even less plum.  I’ve found that a good ratio is 3:1 apples to other fruit if you still want a nice, apple-y flavour.  But there is no science here!  You can use whatever quantities of whatever fruit you want, just be sure to keep it mostly apple.  I have not tried making a mixed fruit apple butter with less apple than other fruits, but I imagine the consistency would be a little more runny.

Here are some more variations you can try:

  • apple+pear
  • apple+blueberry
  • apple+cherry
  • apple+1 tablespoon ground ginger
  • apple+maple syrup
  • apple+raspberry
  • apple+brown sugar (caramel apple!)
  • apple+mango

Literally any fruit would taste good mixed with apple! I’m thinking of trying the apple and cherry combo next…mmm!

Apple butters can be spread on bread, pancakes, waffles, etc.  It’s a great alternative to sugary jams and makes a wonderful gift!

About Christina

20-something; rural dwelling; wife to David; homeowner; pretty good cook; wearer of skirts; friend to all cats.

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