Homemade Apple Butter
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Whether you’re spreading it on fresh sourdough or using it to top pancakes, this warming apple butter is going to be a family favorite. It’s easy to make with just a few simple ingredients, but has a fantastic caramelized apple flavor. Smooth and spreadable like butter, it’s like the best flavors of apple pie in a jar! This also makes a great gift (along with a loaf of fresh sourdough bread of course)!
Why You’ll Love This Recipe
Simple, but easy to spice up - You can rely on the classic apple and cinnamon flavor and keep things nice and easy, or customize it with spices like ginger, allspice, nutmeg, or cloves. You could even use apple pie spice!
No peeling required - I love that this recipe saves you peeling time because there are a lot of apples! The peels have lots of pectin as well as fibre and nutrients, and they help thicken up the apple butter. The peels will soften right up, so when you puree them with a blender or food processor they disappear into a smooth, spreadable butter. Save yourself so much time and effort!
Mostly hands-off - it takes some time to get that delicious concentrated apple flavor, but don’t feel like you need to stand by the stove the whole time! I set a timer on my phone to remind myself to stir the pot every 10 to 15 minutes and go play with the kids or take care of other things.
Ingredients
I love that this apple butter only needs a few ingredients and really brings out the flavor of the apples. And it’s a great way to use up a ton of apples if you ever go apple picking (such a good way to entertain the kids in the cooler months)!
- Apples - Use any variety you like. I mix and match based on whatever apples I can find, which makes this recipe budget friendly too
- Cinnamon - for that delicious apple pie flavor! I usually use ground cinnamon because I always have it in the kitchen, but you could use a whole cinnamon stick too.
- Brown sugar - I like the caramelized molasses-like flavor that the brown sugar brings out, but white sugar will also work.
- Apple cider vinegar - the vinegar helps intensify the flavor so the apple butter has a nice tang to balance the sweetness. If you don’t have any, you could use fresh lemon juice.
- Salt (optional) - you can add a pinch of salt to perk up the flavors if you like.
Let's Make Delicious Homemade Apple Butter
Start by coring the apples and cutting them up into rough chunks. You don’t need to spend time cutting them too small because they’ll soften and cook down as they simmer in water. Use whichever kind you like - fuji, granny smith, golden delicious - I've tested this recipe with all kinds of apples and it works just fine. And you don’t need to peel them either (and if you know me, you know I hate peeling apples).
Put the apples and apple cider vinegar into a large heavy-bottomed pot with 500ml of water and heat over high heat until the water is simmering. If you’re using whole spices like a cinnamon stick or cloves, add them in this step too. If you can put them in a cheesecloth or spice bag, it’ll make it easier to fish them out! Reduce the heat to a simmer and cook until the apples can easily be mashed against the side of the pan with a wooden spoon. This usually takes about 20 to 30 minutes, depending on your varieties of apple.
At this point, most of the water will have evaporated and you will have a combination of apple puree and softened apple chunks. Fish out any whole spices, if using, and blend the apple mixture into a puree. You can use an immersion blender in the pot, or carefully transfer it to a blender or food processor. If using a blender or food processor, just make sure some steam can escape while pureeing so you don’t splatter apple butter all over your kitchen!
Return the apple puree to the same pot and add the brown sugar, cinnamon. Heat over medium heat until the mixture reaches a simmer, then lower the heat slightly and let the apple butter slowly cook down until thick and spreadable, 1 ½ hours to 2 hours. Stir occasionally at first, then more often at the end to prevent sticking and splattering. You can spoon some on to a plate to test if it’s done. It should set almost immediately with no running, and should be a dark rich brown.
Take 4 jars (I've used 250mls but you can use whatever size works for you) and sterilise them with boiling water or run them through the dishwasher on a super hot cycle to ensure they are ready to use.
While the jam and jars are still hot, use a stainless steel jam funnel to fill the jars, leaving around half an inch (1 cm) head room at the top. Seal the jars tightly and let them cool on the counter before storing in the refrigerator.
Kate's Recipe Tips
- A wider pan helps the cooking go faster, as more water evaporates and the apple butter concentrates a bit quicker (just like when you make my epic tomato relish).
- Keep a close eye on the apple butter mark towards the end, as it will bubble up as it thickens. Stirring often will help minimize sticking and splattering, and adjust the heat a bit lower if the bubbling gets too intense.
- I’ve said 1 ½ to 2 hours to cook down the apple butter, but feel free to cook it less for a brighter fresher taste. Or cook it longer if you want a really concentrated caramelized flavor, it’s up to you!
What To Eat With Apple Butter
You can use this apple butter any way you’d use up jam or preserves.
- Spread it on hot buttered sourdough, sourdough English muffins or these deliciously flaky sourdough biscuits.
- Use it to top sourdough discard pancakes or sourdough waffles or even just your morning toast!
- Stir it into oatmeal, yogurt, or sourdough granola.
- Pair with some lightly whipped cream on sourdough crepes for lovely apple pie flavors.
How To Store and Freeze
Homemade apple butter should be stored in the fridge in a sealed container or jar. It will keep in the refrigerator for about 2 weeks. You can also freeze apple butter in an airtight container, just make sure to leave a little room in the top for it to expand.
Frequently Asked Questions
The first part of the recipe is cooking the apples down in water and apple cider vinegar to help them soften. You don’t want to add the sugar during this step or it might burn. The second step is for caramelizing the sugars and deepening the flavor.
Yes, a slow cooker is a great way to cook down apple butter. If your slow cooker goes high enough to simmer the apples with the water and vinegar, you can do the whole thing in the slow cooker. Otherwise, transfer the apple mixture to the slow cooker after simmering and pureeing and cook over medium-low heat until it reaches your desired consistency.
Different varieties of apples will soften at different speeds, so if you mixed and matched apple types, just keep cooking until the last apples can easily be mashed against the side of the pan. Don’t worry, the other apples won’t overcook!
Homemade Apple Butter Recipe
Equipment
- Heavy Based Saucepan (I've used a 5L saucepan)
- Wooden Spoon
- Stainless Steel Jam Funnel
- Stainless Steel Ladle
- Jars (I’ve used 4 x 250ml jars)
Ingredients
- 1.5 kg apples (any variety you like, cored and roughly chopped. No need to peel!)
- 60 g apple cider vinegar
- 500 g water
- 200 g brown sugar
- 5 g cinnamon (approx. 2 teaspoons)
- Salt (just a pinch, optional)
Instructions
- Put the apples into a heavy-bottomed saucepan with the apple cider vinegar and 500ml water. Bring the water to a boil over medium-high heat, then lower the heat to a simmer. Cook, stirring occasionally, until the apples are soft and can easily be mashed against the side of the pot with a spoon, 20 to 30 minutes.
- Use an immersion blender, blender or food processor to puree the apple mixture. Remember to let the steam escape if using a blender or food processor!
- Return the apple mixture to the pan and stir in the brown sugar, cinnamon and salt, if using. Bring to a gentle simmer of medium heat, then lower the heat to medium-low. Cook, stirring often, until thick, spreadable, and a rich brown, 1 ½ hours to 2 hours. To check if the apple butter is done, put a spoonful onto a plate. If it runs or is watery, try cooking for another 5 to 10 minutes.
- While the apple butter simmers, take 4 jars (I've used 250mls but you can use whatever size you like) and sterilise them with boiling water or run them through the dishwasher on a super hot cycle to ensure they are ready to use.
- While the jam and jars are still hot, use a stainless steel jam funnel to fill the jars, leaving around 1cm head room at the top. Seal the jars tightly.
- Allow to cool on the counter before transferring to the fridge. I don't can this jam, I just keep it in the fridge and it's fine this way. It lasts around 2 weeks in the fridge and up to 4 months in the freezer.
Nutrition
