Homemade Apple Butter Recipe
Went apple picking? Got lots of apples? Make this easy homemade apple butter recipe! Just a few simple ingredients and so much delicious fall flavor!
When it’s apple season, nothing screams “Fall!” like a big pot of homemade apple butter bubbling away on the stovetop!
Apple butter just bursts with sweet apple and warm spice flavors, and it has so many great uses. It’s one of my favorite things to make during the season!
We love to enjoy it spread on toasted cinnamon bread, English muffins, scones, or biscuits, but the possibilities are limitless!
From savory to sweet, spread on top of pork chops or used a topping for ice cream, anything that wants a little sweet fall flavor will taste delicious with a dollop of smooth apple butter.
And you won’t believe how easy it is to make your apple butter from scratch!
It only takes a few essential ingredients, and most of the time, it’s completely hands-off.
I’ve got instructions for making homemade apple butter on the stovetop or in the crockpot. It’s totally up to you!
Either way, you will love this sweet fall treat.
What is apple butter?
Apple butter is a simple, home-y topping that tastes great spread on biscuits, scones, or toast.
It’s made primarily from apples but doesn’t contain any butter or dairy. In fact, it’s vegan!
Apple butter has hints of warm cinnamon spice, but it mostly just tastes like apples. It has an intensely apple-y flavor because it is apples cooked down and concentrated to their essence.
It’s in a class by itself. It’s not a jam or a jelly, although it can be used similarly.
And it is not quite the same thing as applesauce, either. It’s thicker, smoother, and has a more concentrated apple flavor.
Why you’ll love this recipe
This recipe is easy to make with only a few ingredients and about 20 minutes of hands-on time. And most of that time is spent peeling and cutting the apples!
It has the best flavor! The apples are truly the star, and the other ingredients complement the fresh, sweet taste.
It’s also a great recipe for the holidays! It makes a large batch, so you can can it and give it as a homemade Christmas present or hostess gift for Thanksgiving.
And the texture is just gorgeous. Peeling the apples helps to give this recipe a smooth and velvety finish.
Apple butter ingredients
You can make this recipe from just a handful of basic ingredients.
Apples:
Start with a whole lotta apples! You will want about 4 pounds of apples for this recipe, which is approximately nine medium-sized apples. If you’ve just gone apple picking, this is a great way to use your haul!
Apple Cider:
In addition to fresh apples, you’ll also need apple cider.
Apple cider is the pure, unfiltered juice of fresh apples. It’s similar to apple juice, but apple juice is filtered so it’s lighter in color and clear. Apple juice would make a good substitute if you can’t find the dark brown, cloudy apple cider I’m recommending here.
I’m not talking about the fizzy hard cider that has alcohol. But that would work well in a pinch and the alcohol would likely evaporate during the cooking process.
And whatever you do, don’t use apple cider vinegar! That would be way too tangy.
Brown Sugar:
Light brown sugar is my favorite for this recipe, but dark brown will work too if that’s what you’ve got! The end result will just look a little darker (obvs) and the flavor will be a little more earthy.
White sugar will work too, or any other sweetener that swaps 1:1 for brown sugar.
No need to jam it into the measuring cup. Just a loose pack will do!
Cinnamon and Cloves:
Ground cinnamon and ground cloves will give this apple butter that unmistakable warm, fall flavor.
You can add in other spices too if you’d like. Nutmeg, vanilla bean, or ground allspice would be nice. Use them to your own taste, taking care not to overwhelm the delicate apple flavor.
In a pinch, apple pie spice or pumpkin pie spice would also work!
Salt:
Salt carries the flavors and intensifies them. The end result won’t taste salty, but it will make everything so much more flavorful! I like kosher salt best because it doesn’t have any additives (table salt usually contains iodine and that can leave a bitter taste), so the flavor is pure, and it’s very inexpensive and easy to find.
Lemon Juice:
At the end, you’ll squeeze in some lemon juice to give the apple butter a little “lift.” This will brighten and enhance the apple flavor.
What kind of apples should I use?
You can use any apple you like for this recipe.
I chose Honeycrisp apples for the batch you see in these pics and video, because I like their natural sweetness. You could also use Golden Delicious, Gala, or Fuji apples.
Or, if you prefer a more tart apple flavor, Granny Smith apples would be a great choice.
You can even mix things up and try a variety of different apples.
But any apple will work, so use what you have!
How to make apple butter
Start by tossing the apples, cider, brown sugar, cinnamon, cloves, and salt into a big pot and bring it all up to a simmer. Allow everything to cook, stirring every so often, until the apples have become soft and are beginning to fall apart.
My Honeycrisp apples took about an hour on medium-low heat to get to this stage.
Once the apples are soft, you can puree mixture. I like to do this with a hand blender/immersion blender, but you could also use a regular blender, food processor, or food mill.
(If you aren’t using a hand blender, you’ll want to do this in batches, so that you don’t overflow your machine.) Be careful- the mixture is hot and steamy!
When the apple mixture is velvety-smooth, return it to the pot and let it cook down some more.
You want to let the liquid evaporate and leave a very concentrated apple puree behind. The longer you cook it, the thicker it will become.
Simmer until it reaches your desired consistency. It will thicken up even more as it cools, so keep that in mind!
Once it’s reached a deep brown color and has the consistency of a thick spread, remove it from the heat and squeeze in a little fresh lemon juice. This will brighten up the flavor!
Expert Tips
- If you make this recipe in the slow cooker, you can prep all ingredients in the evening and allow the slow cooker to do its magic overnight. Be sure to check the safety instructions on your device.
- If you want a smooth consistency to your apple butter, then blend the apples after they have cooked down.
- Prefer a chunky consistency? Simply skip the regular blender and continue to cook the apples down slowly.
- Return the cooked and pureed apples to the pot to allow the puree to cook down further for a really intense apple flavor.
- Stir a few times throughout the cooking process, to keep the apple butter from burning on the bottom of the pot.
- Simmer on low heat with the pot uncovered.
Can this be made in a crockpot?
I 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 crockpot apple butter cook the apples, cider, brown sugar, and spices on high heat (uncovered) for about 2 hours (or until soft). 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. Stir it 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!
Can apple butter be canned?
You can absolutely process and can this; it works great!
Just sterilize your canning jars, boil your lids until the seal is softened and gummy, and fill the jars with apple butter. Wipe the edges of the jars clean, screw on the lids, and submerge them in boiling water for about 10 minutes.
You should hear the lids suction down and “pop” as the jars cool. This is how you know your seals are airtight!
If done correctly, the jars of apple butter can be kept in a cupboard at room temperature.
But if you don’t feel like going to the trouble, keep it in the fridge, and you should be fine!
How long does apple butter last?
Store your apple butter an airtight container and keep it in the fridge if you don’t want to process and can it. It should last in the refrigerator for several weeks to a month.
Canned and unopened jars of apple butter will last up to 2 years at room temperature.
Once a canned jar of apple butter is opened, it will last a few weeks to a month.
Frequently Asked Questions
What is apple butter used for?
There are SO many great uses for apple butter.
It’s naturally sweet, so it works well as a filling in desserts.
But it’s also lovely on savory dishes like herbed chicken or pork. In the Philadelphia area, 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 bread (like this Apple Butter Cinnamon Swirl Bread).
What is the difference between applesauce and apple butter?
Both homemade apple butter and homemade applesauce are made from cooked, pureed apples.
The main difference is that apple butter is thicker than applesauce and has more added sugar. Whereas applesauce has a small amount (or even no sugar added), apple butter typically has more.
Also, apple butter gets cooked longer, to allow the water to evaporate and the apples to boil down to a thicker consistency, so it can be used as a spread.
Why is it called apple butter?
They call it “apple butter” because it has a buttery consistency, even though no butter is actually added.
Next time you find yourself with an abundance of apples, remember this easy homemade apple butter recipe!
And if you have any holiday parties coming up, think about giving jars of apple butter as party favors or a hostess gift! Your friends and family will love the sweet apple and warm cinnamon flavors!
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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.*
Is there a replacement for apple cider in this recipe?
Yes and it’s been discussed quite a bit in the comments section. I think you’ll find some good ideas there if you take a second look!
Followed the directions exactly but the final product I got was a brown, super thick apple sauce. I was hoping for the the caramel, silky smooth, pudding like consistency that was shown in the video. I don’t know what happened but it definitely did not come out as pictured.
I’m curious if you pureed it long enough in the blender. If it was not smooth it probably needed more blending. Seems the most likely culprit, especially considering the other comments on this post from readers who achieved exactly the same result as pictured.
I just finished making this recipe for apple butter. It came out perfect. I followed the recipe as directed. Thank you for sharing this recipe. Yum yum
So glad you were happy with it Sue! Thanks so much for the 5-star review!
Just finished making this. . Sampled it while cooking. Tasted great.Â
Simply the beat apple butter I’ve ever made and I’ve made A LOT of apple butter.
That’s so great to hear Kari! Thanks so much for the 5-star review!
Does it have to be kosher salt
If you’d like to use something else, just google “xx salt kosher salt equivalent.” Xx being whatever kind of salt you’re looking to use, ie: sea salt, table salt, etc. Good luck!
What can be substituted for the apple cider
You can use water or any kind of fruit juice.
Delicious. Â Thank you for sharing your recipe. Â I did have one question. Â After placing the apple butter back on the stove to reduce the liquid, mine seem to splutter all over the stove and I had to place the lid back on. Â Is this normal? Kind regards
Hey Michelle! So glad you enjoyed! And yes, sadly it does tend to sputter a bit as it cooks. If you have one of those splatter guards that still allow the steam to escape, that can be really helpful. Thanks for the 5-star review!
I was planning on making some apple butter over the next few days but all I have is spiced apple cider , is this ok to use or do I need to use regular apple cider?
I think that should work just fine! Your end product will just be slightly spicier.
When you say apple cider is that the alcoholic version or apple juice? Over here in the UK we have both:)
Hey Lynne- so sorry for the confusion. Here in the US, apple cider is like an unfiltered apple juice. It’s very sweet and dark and a bit cloudy. If you can’t find in in the UK I think regular apple juice would be a good sub. Good luck!
Could you use apple cider vinegar instead of apple cider?
No I’m afraid that would not work! Apple cider vinegar is not the same thing as apple cider. If you use vinegar your apple butter will be way too tart.
Hi can I freeze apple butter like I freeze strawberry jam
John3:16
Yes it should keep for several months in the freezer. Good luck!
When canning this do you have to sure anything like sure jell?Â
No, it’s plenty thick enough on its own. There is no need to add any pectin. Good luck!
Mine tastes really vinegary!! I’ve already added more sugar and cinnamon and it’s still so vinegary… What should I do?
There is no vinegar in this recipe. Did you use apple cider vinegar instead of apple cider?
Great and easy recipe! I substituted white grape juice for the cider since I had it readily on hand. Thanks for sharing this.
My pleasure Rose! I’m so glad you were pleased with the recipe.
Hi,
Can I use apple cider vinegar for apple cider..
No definitely not! Apple cider vinegar and apple cider are not the same things at all. If you put vinegar in this it won’t taste right.
Ok I am a little frustrated here, when you say:
“about 4 pounds apples (roughly 9 medium-sized apples), peeled and cored”
Does that mean to weigh 4 pounds of apples THEN peel and core them
OR
Does that mean to peel and core the apples THEN weigh out 4 pounds of usable apple???
Because I have weighed out exactly 4 pounds of usable apple meat and it looks like there are WAY too many apples
Please be more specific when it comes to things like this, it can cause a lot of frustration
I think this is pretty specific for anyone who is familiar with reading recipes. When the weight is stated first, and then the prep is stated after, that means the ingredient is first weighed and then prepped (ie: peeled and cored). This is industry standard for all recipes, across the board. Also, the words “about” and “roughly” convey that these are approximations and you can feel free to use your own judgement.
I want to put this on all the things! And maybe even eat it straight from the jar! hehe
I just wanna say that I accidentally used apple cider vinegar instead of apple cider because I didn’t read the recipe right and this still taste amazing!Â
Might be because I did 1/4 of the original recipe and also added a few tablespoons of extra sugar because I wanted to use my vanilla sugar I made.Â
But this is for anyone who somehow makes the same mistake I did. Just know it won’t taste absolutely terrible. The tartness works for me because I’m using it for buttercream.Â
How have I never had apple butter? This would be SO good on so many things!
Hi,
Can I use molasses instead of sugar? Or would it change the process of making the butter?Â
Thank you so muchÂ
Love all your recipesÂ
Hi Nancy! I don’t think it would really change the process, but I’ve never tried it so I can’t say for sure how much molasses you will want to add or how long the cook times would be. Definitely worth trying though, it sounds like a delicious idea! Good luck and enjoy!
Allie I just made the apple butter and I used molasses and it is absolutely  heavenly!!! The house smelled amazing and the outcome is so delicious ? It was darker than yours because of the molasses and I used the same measure you used for the brown sugar. Thank you for your wonderful recipes!!
Hooray! I’m so glad to hear it Nancy! Thank you so much for letting me know how it all worked out. I’m really excited for you!
I love apple butter! And I love the scent of it baking. Is there anything better?
Apple butter was a given at breakfast growing up—especially in the fall! This delicious recipe reminds me of my childhood!
Oh I am planning on going apple picking and always wanted to make this!!
Go for it Samantha! It’s really easy and your kitchen will smell amazing!