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.*
I am retired truck driver with not much to do except to cook. I came upon this apple butter recipe and decided to try it. The Apple Butter is delicious and was so very easy to make. I used the recipe exactly as it says and I wouldn’t change a thing. This is an excellent recipe for delicious homemade apple butter and I highly recommend it. I know good food when I taste it and I will give this recipe my 5 stars anytime.
This is delicious.
I am going to make ham, cheddar  & Apple butter paniniÂ
Sounds fantastic! I want a bite!
Is that four pounds of apples after peeling and chopping?
They should weigh out at approximately 4 pounds before being peeled, cored, and chopped. Good luck!
I’m going to try your Apple butter receipe looks delicious I feel I won’t be disappointed ty for the receipe
Made the whole recipe and decided to read the comments and I also used apple cider vinegar instead of apple cider! Didn’t know there was a difference! So heartbreaking since I spent half my Saturday making a recipe I didn’t know I messed up lol
If you are doing this in the slow cooker, do you still need to add the lemon juice at the end like you do on the stove top?
Yes, I would!
I have found that if the apples are peeled, cored and then shredded you don’t have to blend or purée them. The small pieces of apple will break down by themselves while simmering. Also, use half of the amount of apple cider or juice listed and add more to the simmering apples when needed.
How long and temp on high or low for crock pot?
Ok , so I got excited and made this, I’ve never done anything like this before. So the apple weight being before or after peeling and coring threw me off so I opted for 4 pounds of peeled and cored( I weighed them, lol) that was fine however I don’t know what I was thinking and used apple cider vinegar.( I did not know you could buy cider ,I’ve only had the packaged stuff) HUGE SIGH, so now I am wondering do you think I could add more sugar or is there something else I could add to make a little less tart. so I don’t waste it all. my husband doesn’t mind it but has never had the good stuff sooo. It tastes good at first and then it has a lingering vinegar taste of which I have never been fond of, never mind that its also a reminder of how much of a dumb #ss I am. Feeling silly and a bit embarrassed but hoping not to have to pitch it. Clearly I am a newbie but I will try again, lol, practice makes perfect and I got a lot of apples from a friend!
I tried to make apple butter last year but it was nowhere near as nice as this! A great recipe, thanks a mill… a definite keeper.
Can you use apple cider vinegar instead of apple cider? Ha! Just kidding! I got a huge bunch of free apples and couldn’t figure out what to do with them all and then I found your recipe and I made this. So simple and delicious! Thanks! 😊
Great work. Nice to see the salt in there too. Too many fruit preserves recipes with no salt…i cant figure out why?! I also added the lemon while cooking…the high pectin levels helped make the butter thicken really nicely.
This was so easy! I have grown up on hommade apople butter, but never tried to make any for myself after the grandmothers passed on. This was just wonderful. However, I forgot to add the salt, I ended up adding a 1/8 tsp of vanilla extract after the lemon juice and it was fabulous! Will forgetting the salt effect the canning shelf life?
I don’t think it should be too much of a factor. Very happy you enjoyed though! Thank you for the good feedback!
Before opening a mason jar of the apple butter, how long will it last? can it be stored on the shelf before opened? or does it have to be stored in the fridge? Thank you
If it’s been correctly processed & sealed in sterilized jars, it should be good for a couple of years in the cupboard. If you don’t bother with sterilizing and sealing, it will need to be kept in the fridge. Good luck!
Great recipe. Easy to follow, made a few minor adjustments. Added a bit more salt, nutmeg, and some vanilla. Used apple juice instead of cider. Came out smooth, shiny and perfect consistency.Â
So glad to hear that! Thanks so much for the positive feedback Krystal!
This may be a silly question, but would a food processor purée it as well as a blender?
I am so excited to make this!!
Yes I would think that would also work very well! Good luck I hope you enjoy!
Thank you so much!! Â I realized after I posted the comment that I should try reading the post! Now I see where you already said food processor! (It worked perfectly by the way.)
I made it for my mom and sister for Mother’s Day and it was a hit!! Great recipe!Â
Never tried making apple butter but my mom was telling me about how much she loved the apple butter her grandmother made, mom is now in her 90’s and couldn’t remember the recipe. So when I found this recipe I was extremely excited! Mom loves it!! Easy peasy! One HAPPY mom and dad can’t keep away from it either! Thank you so much!
That is so great to hear Michelle! I’m so happy you were able to do this for your mom!
Hi thanks for sharing I love apple butter and I’m just wondering is apple cider the same as apple cider vinegar which I have in my fridge. Also how many jars and what size did you use and how many did this recipe make? ThanksÂ
Hey there! I’m so happy you’re going to give this recipe a try! But please do not use vinegar, it’s definitely not the same thing as cider. You’ll want to look for apple cider, it’s usually found either in the produce section or the refrigerated juice section of the supermarket. It’s basically just unfiltered apple juice, so if you aren’t able to find it easily, apple juice will work in a pinch. You could also use hard apple cider. Info on how much the recipe makes can be found in the recipe card. It’s listed at the very bottom under “Recipe Notes.” Good luck and have fun!
I watched these videos don’t have closed captions provided for deaf and hard of hearing people. Can you able to set up for all these videos for captioning, please?
There is no audio on any of my recipe videos. Just some background music, so don’t worry, you’re not missing anything!
This smells amazing as it is cooking. Â I grated a large piece of fresh ginger into it. Â This is the second time I have made this recipe and first time to alter a tiny bit. Â It is so easy to make! Â It smells like Christmas around here right now. Â We like to put apple butter on oatmeal and sometimes our lunch is a microwaved sweet potato with nothing but apple butter on it. Â I have to watch my husband or he will eat it out of the jar with a spoon and wipe out my supply pretty fast.
Haha that’s funny! I’m so happy you like this. And I love ginger so that sounds like a great add! Thanks so much for the great feedback!
Do you have to peel and core the apples? Or can the entire apple be used?Â
Hey there- that info can be found right in the recipe card. It’s listed in the ingredients section: “about 4 pounds apples (roughly 9 medium-sized apples), peeled and cored.”