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Classic Apple Butter Recipe

Close-up of a glass jar filled with rich, dark apple butter, glistening in the sunlight.

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A traditional, slow-cooked spiced apple spread perfect for fall.

Ingredients

Scale
  • 6 pounds apples (about 1824 medium), peeled, cored, and quartered
  • 2 cups granulated sugar
  • 1 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract

Instructions

  1. Combine the prepared apples, granulated sugar, brown sugar, cinnamon, cloves, allspice, and salt in a large, heavy-bottomed pot or Dutch oven.
  2. Cook over medium heat, stirring occasionally, until the apples begin to soften and release their juices, about 15-20 minutes.
  3. Reduce the heat to low and simmer, uncovered, stirring frequently to prevent sticking, for 2 to 3 hours, or until the mixture has thickened and deepened in color. The consistency should be like a thick applesauce.
  4. Stir in the vanilla extract.
  5. For a smoother texture, you can use an immersion blender to blend the apple butter directly in the pot until it reaches your desired smoothness. Alternatively, let it cool slightly and blend in batches in a regular blender.
  6. Ladle the hot apple butter into sterilized jars, leaving 1/4-inch headspace. Wipe rims clean, apply lids and rings, and process in a boiling water bath for 10 minutes (adjust for altitude).
  7. Alternatively, cool completely and store in airtight containers in the refrigerator for up to 3 weeks.

Notes

  • For a richer flavor, use a mix of apple varieties like Honeycrisp, Fuji, and Gala.
  • If you prefer a less sweet apple butter, you can reduce the sugar slightly, but be aware this may affect the preservation qualities.
  • This apple butter can be made in a slow cooker on low for 8-10 hours or high for 4-5 hours, stirring occasionally.
  • Consider this a wonderful addition to your meal planning for fall breakfasts and snacks.

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