Homemade Apple Butter Recipe

This cinnamon-spiced apple butter is full of warm autumn flavors, perfect for spreading on buttered sourdough or eating with waffles or pancakes.

Course Condiment

Cuisine American

Keyword Condiment

Prep Time 20

Cook Time 2 30

Total Time 2 50

Servings Jars

Calories 391kcal

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)

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.