Apple Butter (and 5 Variations)
This stovetop apple butter cooks down slowly until it is dark, silky, and spreadable. Make the classic cinnamon version, or try one of five simple twists with maple, chai spice, vanilla bean, cranberry, or pear.
- Total time
- 170 min
- Yield
- Makes about 3 cups, or 24 two-tablespoon
- Difficulty
- Easy
Prep 20mCook 150mAmericanBreakfast
Apple butter is not butter at all. It is applesauce cooked longer, until much of the water evaporates and the fruit turns thick, glossy, and deeply flavored. It spreads like jam but tastes more like baked apples.
This version starts with fresh apples, a splash of apple cider, warm spices, and just enough brown sugar to round out the fruit. You do not need to peel the apples unless you want an extra-smooth finish.
Use it on toast, biscuits, pancakes, oatmeal, yogurt, or a sharp cheddar sandwich. The five variations give you room to adjust the flavor without changing the basic method.
01What you'll need
Ingredients
15 items · Makes about 3 cups, or 24 two-tablespoon
- 4 pounds apples, cored and chopped, peels left on; use a mix of sweet-tart apples such as Fuji, Gala, Honeycrisp, Jonag삮
- 1 cup unsweetened apple cider or unsweetened apple juice
- 1/3 cup packed light brown sugar
- 1 tablespoon fresh lemon juice
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon fine salt
- 1 teaspoon vanilla extract
- For maple apple butter: replace the brown sugar with 1/3 cup pure maple syrup
- For chai-spiced apple butter: add 1/2 teaspoon ground cardamom and a small pinch of black pepper with the other spices
- For vanilla bean apple butter: add 1 split vanilla bean to the pot while the apples simmer, then remove it before блענד
- For cranberry apple butter: add 2 cups fresh or frozen cranberries with the apples and increase the brown sugar to 1/2 ე
- For pear-apple butter: replace 2 pounds of the apples with ripe pears and reduce the cider or juice to 1/2 cup
02How to make it
Step-by-step
1. Prep the apples
Core the apples and chop them into 1-inch pieces. The peels can stay on because they soften during cooking and add body. If your blender is not very strong and you want a very smooth apple butter, peel the apples first.
2. Simmer the fruit
Put the apples, apple cider, brown sugar, lemon juice, cinnamon, ginger, cloves, nutmeg, and salt in a large heavy pot. Stir well. Bring to a gentle boil over medium heat, then reduce the heat to low, cover, and simmer for 35 to 45 minutes, until the apples are very soft.
3. Blend until smooth
Remove the pot from the heat. Use an immersion blender to blend the apples right in the pot until smooth. Or carefully transfer the mixture in batches to a blender. If using a blender, leave the lid slightly vented and cover it with a towel so steam can escape.
4. Cook it down
Return the blended apple mixture to the pot. Cook uncovered over low heat for 1 1/2 to 2 hours, stirring every 10 to 15 minutes at first and more often as it thickens. Keep the heat low so the apple butter bubbles gently instead of splattering hard.
5. Test the thickness
The apple butter is ready when it is dark, thick, and spreadable. Drag a spoon across the bottom of the pot; the path should stay open for a few seconds before filling in. You can also spoon a little onto a cold plate. If watery liquid pools around it, keep cooking.
6. Add vanilla
Turn off the heat and stir in the vanilla extract. Taste carefully. Add a pinch more salt, a little more lemon juice, or a small spoonful of sugar if needed. The flavor will become a bit rounder after chilling.
7. Make a variation, if using
For maple, use maple syrup in place of the brown sugar from the start. For chai, add the cardamom and black pepper with the spices. For vanilla bean, simmer the split bean with the apples and remove it before blending. For cranberry, cook the cranberries with the apples. For pear-apple, use half pears and less cider because pears are juicier.
8. Cool and store
Spoon the hot apple butter into clean jars or containers. Let it cool at room temperature for about 1 hour, then cover and refrigerate. This recipe is meant for refrigerator or freezer storage, not shelf-stable canning.
03From our kitchen
Cook's tips
- Make-ahead: Apple butter tastes even better the next day. The spices settle and the texture firms up in the refrigerator.
- Storage: Refrigerate in clean, covered jars for up to 2 weeks. For longer storage, freeze for up to 3 months. Leave a little space at the top of the container because it expands as it freezes.
- Apple swaps: A mix of apples gives the most balanced flavor. Very sweet apples may need a little extra lemon juice. Very tart apples may need another tablespoon or two of sugar.
- No immersion blender: Use a regular blender or food processor, working in small batches. Hot mixtures expand, so do not fill the blender more than halfway.
- If it splatters: Lower the heat and use a deep pot. A splatter screen also helps. Stir with a long spoon and be careful; thick fruit puree can pop as it cooks.
- If it is too thin: Keep cooking uncovered. Apple butter thickens by evaporation, so time is the fix. Stir more often near the end to prevent scorching.
Cook's note
Nutrition is calculated for the classic apple butter made with brown sugar and apple cider, based on a 2-tablespoon serving. Variation ingredients are not included in the nutrition numbers. This recipe has not been tested for water-bath canning; store it in the refrigerator or freezer.
04Frequently asked
Questions & answers
Do I have to peel the apples for apple butter?
No. The peels soften and blend into the apple butter, adding color, fiber, and natural pectin, which helps with body. Peel them if you want a lighter color or an extra-smooth texture.
What apples are good for apple butter?
Use apples that cook down well and have good flavor, such as Fuji, Gala, Honeycrisp, Jonagold, Golden Delicious, or McIntosh. A mix of sweet and tart apples usually tastes better than one kind alone.
Can I make this with no added sugar?
Yes. Leave out the brown sugar and cook the apples as directed. The apple butter will be less sweet and may taste more tart, depending on your apples. You can add a small amount of maple syrup or sugar at the end if needed.
Can I make apple butter in a slow cooker?
Yes. Cook the apples, cider, sugar, lemon juice, spices, and salt on low for 8 to 10 hours, until very soft. Blend, then cook uncovered on high for 1 to 2 hours, stirring now and then, until thick.
Why did my apple butter scorch on the bottom?
The heat was likely too high or the mixture needed more stirring near the end. Use a heavy pot, keep the heat low, and stir more often once the apple butter looks thick and glossy.
05Per serving
Nutrition facts
Nutrition Facts
Makes about 3 cups, or 24 two-tablespoon
Amount per serving
% Daily Value*
- Total Fat0 g
- 0%
- Saturated Fat0 g
- 0%
- Cholesterol0 mg
- 0%
- Sodium26 mg
- 1%
- Total Carbohydrate15 g
- 5%
- Dietary Fiber2 g
- 7%
- Total Sugars12 g
- Protein0 g
- 0%
- Vitamin D0 mcg
- 0%
- Calcium10 mg
- 1%
- Iron0.2 mg
- 1%
- Potassium98 mg
- 2%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
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