Easy, delicious apple butter recipe – fresh from the web

Make the most of apple season by making your own homemade Apple butter! This apple jam spread is so easy to make and is the perfect condiment to celebrate fall. Try it on toast, English muffins, pancakes or scones!

Blending the flavors of fresh apples, maple syrup, and cinnamon, this homemade apple butter recipe is a symphony of fall flavors! Although it’s not technically a “butter” as the name suggests (equivalent to Pumpkin butter), apple butter has a richer, creamier consistency than you would expect from a fruit preserve.

Apple butter goes well with almost all baked goods. Lightly buttered toast or English muffins, pancakes and waffles or freshly baked scones. If you plan to do something autumn campingapple butter would be a good addition to pancakes or french toast!

While many apple butter recipes require an all-day process involving a large slow cooker and exactly 6½ pounds of apples, we wanted to develop a more accessible recipe. If you’re looking for a fun and very manageable cooking project that will make a jar or two of homemade apple butter, this recipe is for you!

So grab your reasonably large pot and a handful of apples and let’s make apple butter!

Ingredients for making apple butter.


Apples: Whatever variety of apple is available in your area will work for this recipe. We really like using Pink Ladies because they have a good balance between sweet and sour notes that come through well in the butter.

Sweeteners: We use a mixture of white sugar and maple syrup to sweet. White sugar doesn’t have a unique flavor, but it caramelizes really well, giving the apple butter its signature color. The maple syrup doesn’t caramelize as well, but offers a unique flavor. So we use both. Honey or agave would be good substitutes for maple syrup.

Apple juice or cider: You need a little liquid to puree the apples properly. So instead of watering down the mixture with water, it is better to use apple juice or Apple cider. Which is basically just apple flavored water.

Apple Cider Vinegar: Using apple cider vinegar will really brighten up the apple butter. You just need a little acidity to fully taste all the other flavors. You can also use an equal amount of lemon juice as a substitute.

Cinnamon: Years of societal conditioning have inextricably linked the taste of apple and cinnamon in our brains. Without cinnamon, it just doesn’t taste like apple.

How to make apple butter

Here is an overview of the recipe with tips & tricks and step by step pictures! The full recipe with measurements and a printable recipe card can be found at the bottom of the post.

Peeled and chopped apples on a cutting board.

Peel and chop the apples

The first step is to core your apples to remove the seeds. Unfortunately, the seeds don’t go into the blender, so they have to come out.

On the other hand, peeling the apples is a somewhat optional step. Removing the skin from your apples will give you a smoother, glossier texture in the final product. But you can also leave the skin on. The final product will just have a little more texture.

Blend the ingredients

Once the apple has been cooked, it’s time to add all the ingredients to a high-powered blender. We used a Vitamix which had more than enough capacity. You can also use a large food processor.

Blend all the ingredients until completely smooth. This may take a minute or two. When you’re done blending, it should look like really loose applesauce.

Boil the apples down

To boil down your applesauce, we suggest using a large pot with high sides. Something much bigger than you actually need. The reason is that as the applesauce reduces, it will start to splatter and splatter. A high-sided pot will help contain most of the dangerous apple lava and keep your stove clean.

Pour the applesauce into the large pot and place over medium heat until it begins to bubble. When bubbles start to form, turn down the heat and let it simmer slowly. From here it will take about 45 minutes to an hour to reduce. You’ll want to whisk the mixture occasionally to keep it moving, but you don’t need to hover over it.

If the spray becomes a little too intense, you can turn down the heat. In addition, you can use a mesh splash guard.

You’ll know the apple butter is ready when it holds solid lines when you run your whisk through it. Turn off the heat and let it cool.

If you want the apple butter smooth smootherat this point you can give it another whirl in the blender.

Apple butter in a mason jar.

How to store homemade apple butter

The best way to store apple butter is to transfer it to a glass jar with a resealable lid, like a Mason Jar, and store it in the refrigerator. Or, if you take it camping, in your cooler. The apple butter will solidify a lot when it cools and give it a more spreadable consistency.

If properly refrigerated, apple butter should keep for about two weeks.

A jar of apple butter next to an English muffin topped with apple butter.
  • 1 lb apples, such as Pink Lady
  • ½ cup apple juice or cider
  • cup white sugar
  • 2 tablespoonfuls maple syrup
  • teaspoonful apple cider vinegar
  • teaspoonfuls cinnamon
  • teaspoonful salt

Avoid your screen going dark

  • Core i apples to remove seeds, peel the skin and roughly chop it into 1 pieces.

  • Add the minced meat apples, Apple juice or cider, sugar, maple syrup, apple cider vinegarland cinnamonand salt to a powerful blender (such as a Vitamix) or food processor. Blend until completely smooth.

  • Pour the purée into a large saucepan and bring to the boil over medium heat. Simmer, stirring occasionally, until the apples are cooked down and reduced – 45 minutes to an hour. When finished, it will be able to hold solid lines when you run a whisk or spoon through it.

  • Use hot immediately, or transfer the apple butter to a half-pint Mason jar and refrigerate for up to two weeks.

Serves: 2tablespoonfuls | Calories: 83kcal | Carbohydrates: 22g | Fiber: 2g | Sugar: 19g

*Nutrition is an estimate based on information from a third party nutrition calculator

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