Apple butter is thicker than applesauce, with a deep caramelized flavor and warm spices. It makes a wonderful spread, topping, or snack. This homemade apple butter recipe is simple to prepare from scratch on the stovetop in about two hours.
Fall is a perfect time for apple picking. Along with making and freezing apple pie filling from your harvest, be sure to set aside some apples to turn into this flavorful homemade apple butter.
You can make apple butter either on the stovetop or in a slow cooker. Once finished it can be stored in the refrigerator or freezer, or preserved by canning.
What is apple butter?
Despite the name, apple butter contains no dairy. It’s apples cooked down and pureed until very concentrated and smooth. Cooked longer than applesauce and seasoned with warming spices, apple butter has an intense apple flavor and a thick, spreadable texture similar to jam.
What is the best apple to use?
Apple butter can be made with almost any apple variety. Softer apples like Golden Delicious, McIntosh, or Jonagold break down faster and make a smoother butter, while crisp apples simply take a little longer to cook. Using a mix of varieties can add complexity to the flavor.
I used Pink Lady apples for a good balance of sweet and tart, but choose what you have available. Note that the natural sweetness of your apples will affect how much added sugar you might prefer; adjust to taste.
How to make apple butter from scratch
Start by preparing the apples. You can peel them or leave the skins on; leaving the skins adds more texture and flavor, while peeling yields an ultra-smooth spread. Core and slice or chop the apples into large chunks.
Add apple juice (or cider) and a splash of lemon juice to enhance flavor and help preserve color. Brown sugar adds richness, and ground cinnamon and cloves provide the warm spice notes; finish with a pinch of salt to round the flavors.
Cook the apples low and slow on the stovetop until they are very soft, then puree and cook again until deep brown and thick. Below are stovetop and slow-cooker methods.
Stovetop apple butter
Place the chopped apples in a large pot. Add apple juice, lemon juice, brown sugar, cinnamon, cloves, and salt, then stir to combine. Cover and simmer over medium-low heat, stirring occasionally, until the apples are very soft—about 1–2 hours depending on the variety.
Once soft, puree the mixture with an immersion blender in the pot or work in batches in a countertop blender. Return the puree to the stove and cook an additional 30–60 minutes until the apple butter is thick and a deep brown color.
Pro tip: To test doneness, spoon a small amount onto a plate and let it cool. If no water separates from the butter after cooling, it’s ready.
How to make apple butter in the slow cooker
For a hands-off approach, place all ingredients in a slow cooker and cook on low for about 10 hours, stirring at least once midway to prevent sticking. After the apples are very soft, blend until smooth and cook uncovered for an additional 1–2 hours to thicken and deepen the color.
How to store apple butter
Refrigerate apple butter in jars for 3 weeks up to 1 month.
To freeze: Spoon into freezer-safe containers and freeze for several months, up to one year. Thaw in the refrigerator before using.
To can: Ladle hot apple butter into sterilized jars, wipe rims clean, seal with fresh lids, and process in a boiling water bath for 10 minutes. Remove and cool; properly processed jars will keep at room temperature for several months.
Uses for apple butter
The most common use is as a spread, much like jam or jelly. Popular ways to enjoy apple butter include:
- Spread on toast, biscuits, or bagels.
- Top pancakes or waffles.
- Stir into oatmeal or yogurt for added flavor.
- Warm slightly and spoon over ice cream.
- Use in baking as you would applesauce—fill muffins, cupcakes, cookies, or danishes.
- Serve alongside pork or chicken for a sweet-savory pairing.
- Enjoy plain, like applesauce.
Recipes using apple butter
- Swap apple filling for apple butter in crumb bars.
- Use apple butter in place of applesauce in muffins and quick breads for extra depth.
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Homemade Apple Butter
Ingredients
- 4 lbs (1.8 kg) apples, (roughly 10 small-medium apples)
- ½ cup (118 ml) apple juice, apple cider, or water
- 1 Tbsp lemon juice
- 1 cup (200 g) light brown sugar, gently packed*
- 2 tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp salt
Equipment
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Apple peeler/corer/slicer (optional)
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Immersion blender or countertop blender
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Large stock pot or slow cooker
Instructions
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Core and chop apples into chunks. Peeling is optional. Place apples into a large stock pot or slow cooker.
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Add apple juice or cider, lemon juice, brown sugar, cinnamon, cloves, and salt. Stir to combine.
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For stovetop: Cover and simmer over medium-low heat, stirring occasionally, until apples are very soft, about 1–2 hours. For slow cooker: Cook on low for about 10 hours, stirring once or twice to prevent sticking.
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Puree the cooked apples with an immersion blender or in batches in a countertop blender. Return the puree to the heat and cook an additional 30–60 minutes, stirring frequently, until thick and deeply browned. Test doneness by placing a spoonful on a plate and letting it cool—no separation indicates readiness.
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Spoon the finished apple butter into jars. Refrigerate for 3 weeks up to 1 month, freeze for longer storage, or process in a boiling water bath for canning.
Notes
- Yield: About 5 1/2 cups of apple butter.
- Sugar: Sweetness varies by apple variety and the apple juice or cider used—adjust the brown sugar to your taste.
- To freeze: Spoon into freezer-safe containers and freeze for several months up to one year.
- For canning: Use sterilized jars and process in a boiling water bath for 10 minutes; cooled, sealed jars store at room temperature for months.
Nutrition
Disclaimer: Nutritional values are estimates.
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