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.
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 ¼ 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
Ingredients
- about 4 pounds apples, (roughly 9 medium-sized apples), peeled and cored
- 1 cup (236 g) apple cider, (NOT apple cider vinegar)
- ¾ cup (165 g) loosely packed light brown sugar
- 2 teaspoons ground cinnamon
- ¼ teaspoon (0.25 teaspoon) ground cloves
- ¼ 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 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!
Do you think this would be ok to use Apple juice instead of Apple Cider? I have a bunch of Golden delicious apples but no apple cider at my local stores!
Yes- I think that would be a great sub! The only difference between apple juice and apple cider is that juice is filtered and often pasteurized, whereas cider is usually raw and unfiltered. I say go for it!
Just made this and it's super yum! I had originally left the peels on, so about halfway through I strained the whole mixture. It really needs to be blended for quite a while longer than you think in order to achieve that silky smooth texture pictured.
Hi! Will the lemon make a huge difference in this? I have everything but lemon!
It will help to bring out the flavors & make it taste more apple-y. You can leave it out if you'd like but it definitely tastes better with!
Hello never heard of apple butter since I from France but I will make it because I have to that apple butter bread pudding thank you
I have used my grandmothers recipe on occasion and while everyone loved it, it was a long and time consuming project. I came across your recipe so on this dark gloomy NE day I decided to give it a try.
What a difference!! Still the same great smell throughout the house but in half the time! And it tastes amazing!! Will be making it again for holiday gifts. Thank you SO much for sharing!!
Sorry didn't type this right. Could this be doubled and done in crock pot and stored in freezer?
Could this be done in larger quanity (doubled) then freezer store?
I don’t know about the freezer part but I doubled mine in a large pot. One of the taller silver ones. Worked great ?
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 panini
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!