Apple Butter Party Favours

Give guests a treat they’ll enjoy for weeks to come — tasty apple butter sealed in decorative jars.

Prepare Jar Decorations

Step 1: Remove the jar lid seal from the ring and place on a flattened shop towel. Trace around the edge and cut out a cloth circle. Repeat for the remaining 11 jars.

Step 2: Dab hot glue on the lid and lightly press the cloth circle in place. Reinsert the seals in the lid rings.

Step 3: Make and can the apple butter using the recipe below. (Apple butter can be canned for short-term storage or freezing. See optional canning tips for hot-water canning.) Secure the lid in place for a tight seal.

Step 4: Dab hot glue at the bottom of the lid ring and hold one end of the twine there until the glue cools. Then wrap twine around the lid. At the top of the lid, use another dab of glue to hold the twine in place and trim the end. Repeat for the remaining jars.

Step 5: Write “Apple Butter” on the Ball labels (along with the date). If you prefer, download the apple butter labels and print as many as you’ll need on Avery 22820 labels. Wait until after the jars are filled before applying the labels.

Make Slow-Cooker Apple Butter

Jars of apple butter next to slow cooker

Courtesy of Better Homes and Gardens®

Serving size: 2 tablespoons [28.57 g]
Yield: 4 half-pints [236.59 mL ea.]
Start to finish: 40 minutes prep, cook 6 hours, cool 1 hour


  • 12 cooking apples peeled, cored, and sliced (14 cups [3.18 kg])
  • 2 cups [453.6 g] sugar
  • 1-1/2 teaspoons [7.14 g] ground cinnamon
  • 1/2 teaspoon [2.38 g] ground cloves
  • 1/2 teaspoon [2.38 g] ground allspice

1. Place apple slices in a 5- or 6-quart [4.73 L or 5.68 L] slow cooker. Stir in sugar, cinnamon, cloves, and allspice.

2. Cover; cook on high-heat setting for 4 hours. Stir. Uncover and cook on high-heat setting another 2 to 2-1/2 hours or until apples are very tender and most of the liquid has evaporated. Cool mixture at least 1 hour or cover and chill overnight. Process with an immersion blender or run mixture through a food mill.

3. Ladle apple butter into sterilized half-pint jars, leaving a 1/2-inch [1.27 cm] head space. Keep the jar edges clean. Position the prepared lid on the jar, screw a band in place, and tighten. Label the jars and repeat each step to make as many half-pint jars as needed. Store 3 weeks in a refrigerator or for 1 year in a freezer.

Optional Canning Tips: Place each jar of apple butter into boiling water in a hot-water canner so that the jars don’t touch. After the water resumes boiling, heat for 5 minutes for half-pint jars. Remove the jars from the canner and cool on wire racks. After they cool, press the center of each lid to check the seal. If the dip in the lid holds, the jar is sealed. Then decorate and label the jars without breaking the seal.

Apple Butter Nutrition Facts

Serving size: 2 tablespoons [28.57 g]
Calories: 70 kcal
Carbohydrates: 18 g
Sugar: 17 g



Skill Level: Beginner

Estimated Time: Few hours

Estimated Cost: $24 + apple butter for 12 jars


  • Scissors
  • Red permanent marker
  • Hot-glue gun and glue sticks
  • Avery 22820 oval labels (for printed labels)
  • Canning supplies


  • Ball 8-ounce [236.6mL] canning jars, pack of 12
  • Ball dissolvable labels (handwritten)
  • Red shop towels, pack of 24
  • Heavy-duty jute twine (green)

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