Apple Butter Recipe

Apple Butter Recipe

This straightforward apple butter recipe is rich, delectable, and perfectly seasoned! Apples, sugar, cinnamon, and cloves are cooked down into an ideal autumn spread for biscuits, pancakes, toast, and more!

We have provided instructions for stovetop, slow cooker, and canning methods!

When it comes to apple butter, nothing can rival homemade versions. This recipe is undoubtedly the finest apple butter you will ever create!

Enjoy it on toasted sourdough English muffins, sourdough waffles, or even ice cream. Alternatively, mix a spoonful or two into your morning yogurt and granola bowls for a delightful fall treat.

What is apple butter?

Apple butter is essentially a blend of pureed apples combined with sugar, ground cinnamon, and cloves, then simmered until it reaches a thick consistency.

Despite its name, apple butter does not contain any actual butter. It is referred to as “butter” due to its smooth, spreadable nature.

Ingredients required

apples: The ideal apples to use are Granny Smith, as they are highly flavorful. Their tartness perfectly balances the sweetness of the sugar. You may come across numerous blogs advising against using Granny Smith apples, but I assure you, they produce the most flavorful apple butter with an unmatched taste!

sugar: This recipe requires both granulated sugar and light brown sugar. The inclusion of light brown sugar adds depth of flavor and a darker hue to the butter. However, it is also possible to prepare it using solely white granulated sugar.

spices: Ground cinnamon and ground cloves.

Equipment required

• immersion blender or stand blender
• half-pint ball jars
• canning kit, which includes a funnel, ladle, jar lifter, de-bubbler, and headspace tool.
• water bath canner (optional)

How to prepare apple butter on the stovetop

The fastest method to create apple butter is by using the stovetop. You can complete the apple butter and transfer it into jars in just under 2 hours.

Step 1: Prepare the apples

Begin by peeling and coring the apples. Cut the apples into 1-inch pieces and place them in a large stockpot with 2 cups of water. Simmer over medium heat for 15 minutes or until they become soft, stirring occasionally.

Apple puree in a measuring cup.

Step 2: Puree the apples

Utilize an immersion blender to puree the apples until they are entirely smooth.

Measure out 8 cups of apple puree and return it to the stockpot. (If you have more than 8 cups, measure the excess puree and add ½ cup of sugar for every 1 cup of puree.)

Do not possess an immersion blender?

If you do not have an immersion blender, you can opt for a regular blender.

Carefully ladle the hot, softened apples into the blender, puree them, and then measure the fruit.

Step 3: Cook

Incorporate the sugar and spices into the apple puree and simmer on low to medium-low heat until it achieves the desired consistency, which should take 45-60 minutes.

Stir frequently to prevent sticking or burning.

Thick apple butter on a spoon.

Step 4: Check for doneness

To determine if the apple butter is done, dip a spoon into it and hold it away from the pot for 2 minutes.

The apple butter is ready if it maintains its shape on the spoon.

How to ascertain if apple butter is finished

Another method to check for doneness is to place a small amount of the apple butter on a plate that has been chilled in the freezer.

Run your finger through the apple butter.

If the liquid does not separate around the edge of the apple butter and the mixture retains its shape, it is prepared to be ladled into jars.

Step 5: Store

Ladle the hot apple butter into clean, sterilized jars, ensuring a ¼ inch headspace at the top. Eliminate air bubbles and clean the rim of the jar to remove any residue.

Position the canning lid on the jar and adjust the band to a finger-tight fit. Allow the jars to cool, then tighten the bands, and store them in the refrigerator for up to a month or in the freezer for as long as a year.

How to make crockpot apple butter

The slow cooker serves as an alternative method for cooking the apples if you prefer a "set it and forget it" approach. It will take approximately 10-12 hours to cook in a crock-pot.

There is no requirement to peel the apples using this method due to the extended cooking time. The peels will soften significantly and blend into a smooth apple butter.

Combine chopped apples, water, sugar, ground cinnamon, and ground cloves in a slow cooker and stir to mix. Cook on LOW heat for 10 hours.

Remove the lid and utilize an immersion blender to puree the mixture. Keep the lid off.

Switch the slow cooker to the HIGH setting and continue cooking until the desired thickness is achieved. Stir every 20 minutes to avoid scorching at the bottom of the slow cooker.

Let the mixture cool, then spoon it into jars and store in the refrigerator for up to 1 month, or freeze for up to 1 year. Process in a water bath canner for shelf-stable apple butter.

How to can apple butter

Canning apple butter is an excellent method for preserving apples. After ladling the apple butter into jars, they should be submerged in boiling water for 10 minutes. This processing duration may vary based on your altitude.

Once the jars have been processed and the lids have sealed correctly, the apple butter can be stored in your pantry for a duration of 12 to 18 months without the need for refrigeration. (You can find the shelf life information for the lids you are using on the exterior of the box they were packaged in.)

Prepare the water-bath canner by filling it with water and bringing it to a boil while you prepare the apple butter. Ladle the hot apple butter into clean, sterilized jars, ensuring to leave a ¼ inch headspace at the top. Eliminate air bubbles and wipe the rim of the jar to remove any residue. Position the canning lid on the jar and adjust the band to be finger-tight.

Once all jars are filled, place them on the canning rack and lower them into the boiling water. Ensure that there is 1 inch of water covering the tops of the jars. Process for 10 minutes for pint-size jars or smaller. (If your elevation exceeds 1000 feet above sea level, please refer to the Altitude Adjustment Chart.)

Turn off the heat and allow the jars to rest in the canner for 5 minutes. Remove the jars from the canner using a jar lifter and place them on a kitchen cloth on the counter to cool for 12 hours. Check the seals and refrigerate any jars that did not seal properly. For more details, refer to our water bath canning tutorial.

FAQs

The most effective method is to smell and observe the apple butter: if it develops an off odor, flavor, or appearance, or if mold is present, it should be discarded. 

While the ingredients are generally similar, apple sauce is cooked for a shorter duration, resulting in a thinner consistency akin to a sauce. In contrast, apple butter is cooked longer until the puree is reduced and thick enough to adhere to the back of a spoon. 

Apple butter can last for up to one month in the refrigerator, one year in the freezer, or up to 18 months if processed in a water bath canner.

INGREDIENTS
- 4 pounds apples -mix several varieties, if possible
- 2 cups sugar
- 1 cup apple cider or water
- pinch salt
- 1 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1/2 teaspoon allspice
- 1 lemon (optional)

INSTRUCTIONS

* If you are planning to can the apple butter, prepare appropriate jars, lids, and rings. In a large pot or water bath canner, submerge the jars in water and boil for 10 minutes. Afterward, turn off the heat and place the lids in the pot.

* Peel, core, and chop the apples. Mix them with cider or water and cook until the apples become tender.

* Incorporate sugar, salt, spices, and, if desired, the juice and zest of a lemon. Continue cooking over low heat, stirring often to avoid sticking, until the mixture reaches a very thick consistency. (You can test this by scooping a generous spoonful; the mixture should maintain its rounded shape and not flatten.)

* For processing: using tongs, take a jar from the hot water, fill it to 1/2 inch from the top with apple butter, clean the rim, and take a lid from the hot water. Place the lid on, tighten a ring, and return the filled jar to the hot water bath. Repeat this process until all jars are filled and/or the apple butter is finished.

* Place the pot of filled jars back on the stove. If needed, add more hot water to ensure the jars are fully submerged, then cover the pot and bring it to a boil. Boil for 10 minutes. Allow the jars to cool slightly (or completely); then carefully transfer them to a dry surface. Let them cool entirely before removing the sealing rings.

Check the seals according to the lid manufacturer's guidelines. Freeze any jars that do not seal properly or refrigerate and use them soon. The apple butter recipe is complete!

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