This thick, rich, and perfectly spiced apple butter captures the essence of fall and can be used in so many ways – spread on toast, swirled into oatmeal, dolloped on pancakes, or even as a filling for pastries. And the best part? It's surprisingly easy to make at home with just a few ingredients.
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What is apple butter
Contrary to what its name might suggest, apple butter contains no actual butter. Instead, it’s a highly concentrated form of apple sauce, slow-cooked to achieve a smooth, spreadable consistency with a deep, caramelized flavor. Spices like cinnamon and a touch of vanilla make it irresistibly warm and cozy. Apple butter can be used much like a jam or preserve, and it’s a wonderful way to use up an abundance of apples!
What apples to choose
You can use almost any variety of apple to make apple butter, but some work better than others. A mix of sweet and tart apples, such as Granny Smith, Honeycrisp, or Fuji, gives a great flavor balance. However, for this recipe, I’ve used Pink Lady apples for their softness and sweetness.
If you’re looking for more delicious jams, spreads, etc., I’ve got you covered! Try this rich Salted caramel, easy-to-make Raspberry coulis, sweet and tangy Lemon curd or irresistible Rhubarb jam.
Other ingredients you will need
Water
Sugar: You can adjust the amount depending on how sweet your apples are or how sweet you like your apple butter.
Salt: A small amount of salt helps balance the sweetness and brings out the flavors.
Ground cinnamon and vanilla extract: Feel free to add more or adjust the spices to your taste.
Lemon juice: The acidity from the lemon juice brightens the flavors, helps the butter thicken up better, and helps to preserve it, especially if you plan on canning it.
Cooking tips
Control the sweetness: If you prefer a less sweet apple butter, feel free to adjust the sugar to your liking. Depending on the sweetness of your apples, you might not need as much sugar as the recipe suggests. Taste as you go!
Spice it up: Feel free to add other spices such as nutmeg, cloves, or allspice for extra warmth and complexity. Just be cautious not to overpower the apple flavor – a little goes a long way!
Stir frequently: As your apple butter thickens, stir it regularly to prevent sticking or burning on the bottom of the pot. This is especially important during the final simmering phase.
How to make apple butter
Cook the apples: In a large pot (I use a 4-quart Dutch oven), combine the apples, water, sugar, cinnamon, vanilla, and salt. Cook over medium heat for about 15 minutes, or until the apples are very soft.
Puree: Once the apples are soft, use an immersion blender to puree the mixture until it's smooth. If you don’t have an immersion blender, transfer the mixture to a food processor or blender, then return it to the pot.
Cook to thicken: Add the lemon juice and continue cooking the mixture over medium-low heat for another 15–20 minutes, stirring occasionally, until it reaches your desired thickness. Remember, the apple butter will thicken further as it cools. If you prefer a super smooth texture, you can press it through a fine mesh sieve before storing.
Store: Pour it into sterilized jars and seal them tightly. Refrigerate overnight before serving. If you want to store it long-term, this recipe is perfect for water bath canning.
Serving ideas
Now that you’ve made a batch of your own delicious apple butter, there are so many ways to enjoy it! Here are just a few ideas:
Spread on warm Sandwich bread toast, Apple cinnamon muffins, Pumpkin buns, or soft Sweet potato dinner rolls.
Stir into yogurt or oatmeal. YUM!
Add a spoonful to your pancakes or waffles.
Use as a filling in baked goods, such as Apple turnovers or hand pies.
How to store apple butter
Once you've made your apple butter, store it in the fridge for up to two weeks in a sealed jar. For longer storage, consider water bath canning. Properly canned apple butter can last up to a year in a cool, dark place. This makes it perfect for gift-giving during the holidays!
Recipe card
Apple butter
Equipment
- Digital kitchen scale
- Large pot I use 4qt Dutch oven
- 2 14 oz glass jars
Ingredients
- 1 kg apples cored and cut into cubes
- 100 g water
- 130 g brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 tablespoon lemon juice
Instructions
- In a large pot (I use a 4-quart Dutch oven), combine the apples, water, sugar, cinnamon, vanilla, and salt. Cook over medium heat for about 15 minutes, or until the apples are very soft.
- Use an immersion blender to puree the mixture until very smooth. Alternatively, you can transfer the mixture to a food processor or blender, then return the pureed mixture to the pot.
- Add the lemon juice and cook over medium-low heat for 15–20 minutes, stirring occasionally, until thickened to your liking. Keep in mind that the apple butter will thicken more as it cools. For an extra smooth texture, pass the mixture through a fine mesh sieve before canning.
- Pour the hot apple butter into sterile jars and seal them tightly. Refrigerate overnight before serving. This apple butter is also great for water bath canning if you want to store it for a longer time.
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