Homemade Apple Butter
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If you’ve come home from apple picking with a bounty of fruit, we have the perfect way to turn it into your new favorite spread with this easy Homemade Apple Butter. With just a handful of ingredients and minimal effort, you’ll have a spread that’s bursting with fall flavor.
Table of Contents
- Here’s Why You’ll Love This Recipe
- Ingredients You’ll Need
- In Photos: How To Make Apple Butter
- Canning and Storage Tips
- Apple Butter FAQ
- More Apple Recipes
There’s something about a big pot of apple butter simmering away that just says autumn. It’s rich, intense apple flavor and warm spice make your whole house smell amazing, and there are so many ways to use it. Try it smeared on toasted cinnamon bread, scones, or biscuits. Or mix it into baked goods. Anything that could use a spoonful of fall is fair game.
Whether you make it on the stovetop or in the slow cooker, this recipe is flexible and straightforward. You’re going to love having a batch of this in your fridge all season long.
Here’s Why You’ll Love This Recipe
- Uses simple, pantry-friendly ingredients.
- Can be made on the stovetop or in a crockpot!
- Deep, concentrated apple flavor, without any dairy.
- Versatile, for spreads, fillings, glazes, and more!
- Great way to use up lots of apples after picking.
Ingredients You’ll Need
The recipe card at the bottom of the post contains the full list with all of the amounts. Refer to that when you’re cooking.
- Apples: The heart of the recipe. Smaller, sweeter apples or tart ones both work well!
- Apple cider: Adds liquid and a subtle apple boost.
- Brown sugar: Sweetens the butter and deepens flavor. Also helps with preservation.
- Cinnamon, cloves, salt: Warm fall spices that work so well with apples!
- Lemon juice: Brightens and balances when added at the end.
In Photos: How To Make Apple Butter
Step 1: Prep & Cook
Peel, core, and chop your apples.
Add apples, cider, brown sugar, spices, and a pinch of salt to a large pot. Bring to a simmer.
Cook on medium-low, stirring occasionally, until the apples soften and break down. This typically takes between 45 and 60 minutes.
Step 2: Blend
Use an immersion blender (or work in batches with a blender or food processor) to puree to a smooth consistency. Be careful. The mixture will be hot and steamy.
Step 3: Second Cook
Return the puree to the pot and continue cooking, stirring occasionally, until it has thickened to a spreadable consistency. The longer it cooks, the deeper and thicker it gets.
Step 4: Add Lemon
Remove from heat and stir in fresh lemon juice to brighten the flavor.
Cool and store, or process in jars for canning. Keep in mind that it will thicken more as it cools.
Canning and Storage Tips
Apple butter is perfect for canning!
- Sterilize your jars and boil the lids until they are warmed.
- Fill jars, wipe the rims clean, place the lids on, and process in a boiling water bath for approximately 10 minutes. Adjust for altitude as needed.
- As jars cool, lids should “pop.” That’s your seal.
- Properly canned jars can last for months at room temperature.
- If you skip canning, store in the fridge. Opened jars should stay fresh for several weeks to about a month.
Apple Butter FAQ
I really like this stovetop recipe, because it’s relatively quick to make. But you could also make it in a crockpot or slow cooker!
To make a slow cooker apple butter, cook the apples, cider, brown sugar, and spices on high heat (uncovered) for about 2 hours (or until soft). Then, puree them just as you would for the stovetop recipe.
Then lower the heat and allow the puree to cook for 8 to 10 hours. Give it a stir every now and then, just to be sure it’s not burning on the bottom of the pot.
It takes a long time but your house will smell incredible, and it’s mostly hands off!
There are SO many great uses for apple butter. It’s got a naturally sweet taste, so it works really well as a filling in desserts. But it’s also really nice on more savory dishes like herbed chicken or pork. In the Philadelphia are, where I live, we often enjoy it as a topping on scrapple. The sweet and savory contrast is incredible!
Most commonly, apple butter is enjoyed as a spread on toast, biscuits, or scones, but I’ve also used it to fill cupcakes (like these Apple Cinnamon Pancake Cupcakes) and breads (like this Apple Butter Cinnamon Swirl Bread).
Once opened, it should stay good for several weeks to a month in the refrigerator if sealed properly.
Yes. Use freezer-safe jars or containers, leaving headspace, and freeze up to 6 months.
You can reduce the amount of brown sugar slightly, but some sweetness helps enhance flavor and preservation. If you prefer a lower sugar content, try reducing the amount by 1/4 cup and taste. You may lose some depth.
I don’t recommend it. Peels can cause texture issues unless your blender is extremely powerful. Peeling gives you the smoothest finish.
Next time your kitchen is overflowing with apples, this easy homemade apple butter will be your fall hero.
More Apple Recipes
- Apple Pie Bars
- Simply Perfect Apple Pie
- Apple Galette
- Apple Bread
- Dutch Apple Pie
- Homemade Applesauce Recipe
- Irish Apple Tart
- Hot Apple Cider
Homemade Apple Butter
Ingredients
- about 4 pounds apples, (roughly 9 medium-sized apples), peeled and cored
- 1 cup (236 g) apple cider, (NOT apple cider vinegar)
- 3/4 cup (165 g) loosely packed light brown sugar
- 2 teaspoons ground cinnamon
- 1/4 teaspoon (0.25 teaspoon) ground cloves
- 1/4 teaspoon (0.25 teaspoon) kosher salt
- juice of half a lemon, (about 1 tablespoon)
Instructions
- Place the apples, apple cider, brown sugar, cinnamon, cloves, and salt in a large pot, and cook over medium-low heat, uncovered, (stirring occasionally) until the apples have become very soft (about 1 hour).
- Use a hand blender to puree the mixture (or ladle it into a regular blender in batches) until smooth.
- Place the puree back into the pot and continue to cook, uncovered, (stirring occasionally) until thick, velvety, and deep mahogany brown (about 1 hour).
- Stir in the lemon juice, transfer the mixture to jars, and keep refrigerated.*
I just tried this apple butter recipe, and it turned out amazing! The stovetop method was super easy and filled my kitchen with a wonderful aroma. I can’t wait to spread it on my morning toast. Thank you for sharing such a delightful recipe!
My pleasure! So happy you enjoyed. Thank you for the positive feedback!
I tried this apple butter recipe, and it turned out amazing! The stovetop method was so simple, and the house smelled wonderful while it cooked. I love how you included both methods for making it! Can’t wait to spread this on my toast. Thanks for sharing!
Makes excellent Christmas gifts,my mom likes to hand them out for Christmas gifts
How fun!
This recipe came out perfect!! I really enjoy the flavor/texture, and will be making more this fall season! Thank you!! 🍁🍂🍎😋
My pleasure! So glad to hear it. Thanks for the positive review Stephanie!
How many cups does it make?
Hey Tiffanee! This info can be found in the notes section of the recipe card. I typically get about four 4-ounce jars from the recipe.
I did everything except I cut the apples into chunks and it cooked so much faster
Love to follow your receipes
Hey, I followed all directions and my apple butter did not thicken up. It’s the same consistency as apple sauce. Is that normal or should it be thicker? If thicker, how do I get it there?
You just need to let it simmer longer Aaron! The additional liquid that’s in there should evaporate out as steam. Good luck!
This recipe is incredible AND easy, thank you for sharing! I’ve tried it twice now with great results. I didn’t have apple cider on hand either time so I used tap water without any issues. The second time, I adjusted the recipe by using 1.5 tablespoons of cinnamon and adding a little ginger and nutmeg. I really liked this extra-spiced version, too.
I stumbled upon this when I was looking at your apple butter cinnamon bread recipe and I’m def making this! A few questions tho, I made my own apple cider at home and it already has lemon in it since I threw one in when I made the juice, do I still have to add it? Also is there any way to freeze this? I have way too many apple than I know what to do with lol! Thank you for sharing 🙂
Yes I think it would freeze quite well! And if you think it already tastes good with the lemon in the cider then you can leave the additional lemon juice out. It’s really just there for flavor so feel free to make it according to your own personal taste.
I’m going to make this but I’m just wondering by apple cider do you mean the alcohol? I know that there is non alcoholic versions available also but want to make sure I’m getting the correct thing!
No, not hard cider but just regular apple cider. It might be a regional thing. In this part of the US, we get apple cider every year at this time in our supermarkets. It’s just like apple juice, but unfiltered. It’s a darker color and cloudy and the flavor is more robust. If you can’t find it, apple juice will work fine too.
I made this apple butter and wow is all I can say! Tasted just like my Mother and Grandmother used to make. Delicious would be an understatement. Thank you so much!