Blueberry Apple Butter

Blueberry Apple Butter

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slturner55555 0

"Spread made with blueberries and cooking apples, such as Gala or Granny Smith."
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11 h 55 m servings 62 cals
Serving size has been adjusted!

Original recipe yields 50 servings



  • Calories:
  • 62 kcal
  • 3%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 16.2g
  • 5%
  • Protein:
  • 0.3 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • < 1 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Place apples in a slow cooker. Cook on High, stirring occasionally, until apples are softened and broken down, about 3 hours. Add blueberries, sugar, cinnamon, nutmeg, allspice, and cloves; stir to combine. Lower temperature to Low. Simmer until apple butter is thickened, stirring often, 8 hours.
  2. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack apple butter into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  3. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
  4. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.


  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.



Hi. This is my recipe and I want to share a few tips I have learned making this recipe. When I made this in the spring and the blueberries were very sweet, 2 cups of sugar was just right for m...

It's a good recipe. The only problem I had was when I put the apples in the slow cooker like the recipe asked for. The apples weren't breaking down. I put the sugar in with the apples. Then the ...

I really enjoyed this. So easy to make and really tasty. I think next time I'll cut down on the allspice and clove a little bit, just to suit my tastes. But this one's definitely a keeper.

This is a great recipe! It took longer than 11 hr. and 15 min. in my slow cooker to cook it down thick enough. I also processed it in half pint jars and gave it out to family and friends who h...

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