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Apple Butter THM-E

Course Side Dish
Author Glenda Groff


  • 24 cups peeled and diced apples I used Granny Smith, Gala, and Fuji
  • 2/3 cup water
  • 2 teaspoons cinnamon
  • 1 1/2 teaspoons vanilla
  • 1/2 teaspoon salt
  • 1/4-1/2 cup THM Gentle Sweet or Brown Sugar Sweetener Substitute


  1. Place apples and water into a a kettle over medium heat.  Cook for 10 minutes, stirring often. Remove from heat. Cool slightly. In a crock-pot, add cooked apples, cinnamon, vanilla, salt, and sweetener. Put lid on--keeping it tilted so steam can escape. Cook on high for 6-8 hours. The time may vary depending on how juicy you apples were. Fill 8 ounce jars with hot apple butter. Add lids and rings. Place  jars in a hot water bath canner. Cover jars completely with water. Bring to a boil and process for 10 minutes. Remove jars from canner and allow to cool.  4 pints