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Homemade Apple Butter

A close-up of a jar filled with rich, dark homemade apple butter, with a spoonful of apple butter in the foreground.

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A rich, velvety apple butter perfect for fall, slow-cooked with warm spices. This easy preserve is ideal for biscuits, cheese boards, and holiday gifting.

Ingredients

Scale
  • 6 pounds apples (a mix of sweet and tart varieties like Honeycrisp, Fuji, Gala, and Granny Smith)
  • 2 cups granulated sugar (or brown sugar for deeper flavor)
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 cup apple cider vinegar
  • 1/4 cup water

Instructions

  1. Wash, peel, core, and quarter the apples.
  2. Combine apples, sugar, cinnamon, cloves, nutmeg, allspice, apple cider vinegar, and water in a slow cooker. Stir to combine.
  3. Cook on low for 8-10 hours, or on high for 4-6 hours, until apples are very tender and the mixture has thickened. Stir occasionally.
  4. For a smoother texture, use an immersion blender to puree the apple butter directly in the slow cooker. Alternatively, carefully transfer the mixture to a regular blender in batches and blend until smooth.
  5. If cooking on the stovetop, combine all ingredients in a large, heavy-bottomed pot. Bring to a simmer over medium heat, then reduce heat to low. Cook, stirring frequently, for 2-4 hours, or until thickened and smooth.
  6. To test for doneness, spoon a small amount onto a plate and let it cool. It should mound up without spreading too much.
  7. Ladle the hot apple butter into sterilized jars, leaving 1/4 inch headspace. Wipe rims clean and screw on lids.
  8. Process in a boiling water bath for 10 minutes (adjust for altitude if necessary). Let cool completely before storing.

Notes

  • For stovetop cooking, stir more frequently to prevent scorching.
  • Apple butter can be stored in the refrigerator for up to 3 weeks if not canning.
  • This apple butter makes a wonderful holiday food gift.

Nutrition