Apple butter is a delicious way to preserve apples at home, and the concentrated apple flavor makes an amazing preserve for year-round use.
Apple butter is one of the very best parts of fall, and the concentrated apple flavor works wonderfully in baked goods or simply slathered on top of toast.
It’s been made for centuries, and the first apple butter recipes date back to the Middle Ages. At that time, it was more of a savory condiment, and they added quite a bit of apple cider vinegar for preservation.
That was back before canning and refrigeration and also at a time when sugar was incredibly expensive. A long slow cook would concentrate and carmelize the natural sugars in the apples, and then a good bit of cider vinegar kept it all from spoiling in the root cellar.
These days, apple butter is more of a sweet preserve, and it’s slathered on toast and baked into fall-flavored quick breads.
This simple recipe for apple butter uses sugar and sweet apple cider, along with fresh apples, to make the perfect fall preserve. A hint of cinnamon and cloves adds just enough flavor without being overwhelming.
Basic Recipe for Apple Butter
The basic recipe for making apple butter at home is really quite simple. All really need is apples and patience. They’re cooked into applesauce, and then slow-cooked even further until the sugars carmelize and it thickens into a luscious preserve, full of concentrated apple flavor.
That said, homemade apple butter tastes even better (and comes together quicker) if you add fresh apple cider, sugar and a hint of seasonal spices.
This specific recipe for apple butter comes from The Ball Blue Book Guide to Preserving, where it’s called “Sweet Cider Apple Butter.” It’s a quick apple butter recipe that comes together in about an hour on the stovetop, or three to four hours in a crock pot or slow cooker.
It can also be made in an instant pot, first using pressure cook to turn the apples into sauce, and then using the slow cook feature to finish the apple butter.
Ingredients for Apple Butter
Apple butter is a family favorite, and adding sweet cider to this recipe makes it even better! To make 8 half-pint (8 oz.) jars of apple butter, you will need:
- 6 pounds apples (about 18-24 medium size)
- 2 cups sweet apple cider
- 3 cups granulated sugar
- 1 ½ teaspoon ground cinnamon
- ½ teaspoon ground cloves
You can use your favorite apples to make apple butter. Obviously, some apples are sweeter than others, so the variety of apples you choose will affect the flavor of the apple butter. The firmness and texture can also make a difference.
I like to use Gala, Fuji, McIntosh, Golden Delicious, Red Delicious, and Jonagold because they are softer and cook down easily with no lumps. The relatively new variety from the Midwest, Honeycrisp, is sweet and makes wonderful apple butter.
Braeburn, Cortland, Pink Lady, and Haralson varieties can be firmer but still make delicious apple butter. You may have to mash them or cook them down a little longer.
Some people like to bake with Granny Smith apples because they are firm and have a great flavor, but in addition to being firmer, they are a little more sour. They are great for baking pies, but try them in a batch of apple butter for a slight tartness in your sweet butter!
The spices are optional and up to you. Add them or skip them, and feel free to change it up to spices you’d like better. This recipe uses cinnamon and cloves, but other good choices include ginger, allspice, and nutmeg.
How to Make Apple Butter
The basic process for making apple butter has just a few steps:
- Prepare the Apples
- Make Apple Sauce
- Slow cook the sauce into butter with sugar and spices
Preparing Apples for Apple Butter
Start by washing the apples and looking them over for any bruises or soft spots.
In some parts of the country, apple trees are plentiful, and if you have some apple trees or know someone who does, you may be “gifted” a bunch of apples that need to be picked over more carefully than store-bought apples.
Likewise, if a farmers market in your area sells homegrown apples, they may or may not use pesticides, so you should be watchful when using those as well.
Apples bruise easily, so apples that are ripe and fall off the tree, or are jostled around too much, may get some early bruising identified by darker brown spots that are softer or mushy compared to the rest of the apple. These apples are not bad, and by simply cutting off the bruised part, you can use the remainder of the apple in your apple butter.
After washing the apples in cool running water, peel the apples and remove the core. An apple peeler corer makes this job easy by both peeling and coring the apple at the same time, and you can also buy a machine that will spiral cut the apple for you.
If you are peeling and coring by hand, cut the apples into quarters and remove the core once the peelings are removed.
Don’t forget that apples make excellent compost materials, so discard the apple peelings and cores into your compost pile or dig them into your garden.
If the apple quarters are still quite large and you have firm apples, you may want to cut them down into smaller pieces, allowing them to cook down more easily.
Cooking Apples
After preparing the apples, they’re going to be cooked until soft so they can be processed into a smooth sauce (and eventually, apple butter).
Place the apple pieces in a large saucepan and add 2 cups of sweet apple cider. Over medium-high heat, bring the mixture to a soft boil, stirring often. Reduce heat to medium-low and simmer the mixture until the apples are soft and mushy, continuing to stir occasionally and watch for scorching.
When making stovetop apple butter, it takes about 25 to 40 minutes to soften the apples enough that they can be pureed or processed in a food mill.
If you have time, alternatively, you can cook the apples and apple cider in a slow cooker for approximately 3 hours on high heat. You do not have to watch it as carefully or stir it as often, and I usually check it about once an hour, stirring to help break down the apple chunks until they are all softened.
Once the apples are cooked, run the mixture through a food processor or mill, or use an immersion blender to eliminate any remaining apple chunks.
Place 3 quarts of the apple mixture into the large saucepan and add the sugar, ground cinnamon, and ground cloves.
Turn the heat to medium-high and stir until the sugar is dissolved.
Bring the apple mixture to a slow boil, then reduce heat to medium-low and continue to boil until the apple mixture thickens, stirring often. This should take about 15 to 30 minutes on the stove, but it can take longer if your apples are juicier or your stove is cooler.
Continue to stir the apple butter occasionally while it softly boils to prevent sticking or scorching.
Test the apple butter thickness by taking a spoon and scooping a spoonful of apple butter out of the pot. If it forms a mound on the spoon, it is thick enough. If most of the apple butter runs off the edges of the spoon, you need to continue to cook it longer.
If the mixture becomes too thick for your likeness, add a little more sweet apple cider to get it to the consistency you like.
Remove the apple butter from the heat, and immediately pour or ladle it into prepared jars or containers, leaving ¼” space at the top. Using a canning funnel with measure will help you maintain the accurate headspace and make filling the jars less messy.
Wipe the rim of the container with a clean cloth and put lids on your containers.
Fresh apple butter is excellent for immediate use by storing it in the refrigerator but should be eaten within a month. You can also freeze apple butter, which will keep well for up to 6 months. If freezing, leave 1” headspace and use straight-sided freezer-safe jars.
You can also take the extra step, canning apple butter so that it’s shelf stable and will be ready when you need it all year round.
Canning Apple Butter
Canning allows you to store your delicious apple butter for up to 18 months or longer if safely canned and stored in your pantry or a cool, dry place. Canning instructions
Prepare a water bath canner and jars before cooking the apple butter. Please read my beginner’s guide to water bath canning before you get started if you are unfamiliar with hot water bath canning.
When your apple butter has cooked to your preferred consistency, or at least until it forms a mound on a spoon, carefully ladle or pour it into prepared hot jars, leaving ¼” headspace at the top of the jar.
Wipe the rims of the filled jars with a clean cloth and apply 2 part canning lids.
Load the filled jars into your preheated canner and bring the canner to a full rolling boil. Once boiling, process the jars for 15 minutes if under 1,000 feet in elevation, adjusting for altitude. (See altitude adjustments below.)
Once the processing time is complete, turn off the heat and allow the jars to set in the water for an additional 5 minutes before you remove them from the canner.
Remove the jars from the canner with a jar lifter and set them to cool on a towel on the counter. After 24 hours, check the seals on the lids and store any unsealed jars in the refrigerator for immediate use.
Properly canned apple butter can be stored in your pantry or other cool, dry place for 18 months and will maintain quality. Refrigerate apple butter once opened.
Altitude Adjustments for Canning Apple Butter
If canning, process jars in a water bath canner for 15 minutes (pints and half pints) and 20 minutes for quarts if under 1,000 feet in elevation. If above 1,000 feet, adjust as follows:
- For 1,001 to 3,000 feet – Process for 20 minutes (25 min for quarts)
- For 3,001 to 6,000 feet – Process for 25 minutes (30 min for quarts)
- Above 6,000 feet – Process for 30 minutes (35 minutes for quarts)
These times are for half pints and pint jars, and quarts are processed for 5 minutes longer, times listed separately.
Other Ways to Make Apple Butter
This recipe is for stovetop apple butter, but it can also be made in a crock pot or instant pot.
Slow Cooker Apple Butter
To make this recipe in a slow cooker, add the apples to the slow cooker along with the sweet cider. Cook for 3-4 hours on high, until the apples are soft. Process the apples into a smooth sauce using a food processor or food mill.
Return the mixture to the slow cooker with sugar and spices and cook for an additional 1-2 hours.
Instant Pot Apple Butter
To make instant pot apple butter, peel and core the apples and then add them to the instant pot along with the cider. Cook on high pressure for 90 minutes to soften the apples.
Puree the apples or process them a food mill, then return them to the instant pot. Add the sugar and spices, and cook on the “slow cooker” setting for another 1-2 hours.
Apple Butter Variations
Pears are perfect for use in apple butter and can be used as a “filler” fruit if you do not have enough apples. The consistency and pectin levels are similar, and substituting pears for some apples will soften the apple flavor and make your apple butter a little sweeter. (You can also make pear butter using this recipe too!)
You can always add lemon juice to your apple butter mixture as it thickens to reduce the sweetness if you find it too sweet.
Adding maple flavoring or a couple of tablespoons of maple syrup to the apple butter mixture provides a fun variation. My family loves eating pancakes with apple butter and maple syrup.
Adding molasses or brown sugar is another fun way to add a tasty twist to your apple butter.
Optionally, you can add spices such as nutmeg or allspice, but no more than ½ teaspoon or the flavors will overpower the apple flavor.
Lastly, cranberries add a wonderful color and tart flavor to apple butter. You can add 1/2 cup to 2 cups in the initial cooking, and then they’ll be pureed into the sauce before you add the sugar and spices.
Ways to Use Apple Butter
Apple butter is a family favorite on toast and English muffins.
Pancakes are delicious when topped with apple butter! Try pancakes with only apple butter, and then try them with apple butter and maple syrup.
Muffins are even more fantastic with a spoonful of apple butter on top. Add apple butter to your bran muffin mix for added moisture and sweetness.
One more family favorite I must mention is peanut butter and apple butter instead of grape jelly. We devour peanut and apple butter sandwiches at my house!
Apple Canning Recipes
There are so many ways to preserve apples in a jar! Take a look at these delicious apple canning recipes:
Ways to Preserve Apples
Need a few more ways to preserve apples?
Apple Butter
Apple butter is a delicious way to preserve fresh apples in season, and it can be made for canning, or as a refrigerator or freezer preserve.
Ingredients
- 6 pounds apples
- 2 cups sweet apple cider
- 3 cups granulated sugar
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground cloves
Instructions
- Rinse your apples under cool, running water.
- Peel and core the apples. Discard peelings and cores, or using them in other apple scrap recipes (like vinegar or jelly).
- Cut the apples into quarters or smaller pieces and place them in a large saucepan. Add the 2 cups of sweet apple cider.
- Over medium-high heat, bring the mixture to a soft boil, then reduce the temperature to medium and cook apples until soft, stirring often. Alternately, cook the apples and cider in a slow cooker on the high setting for 3 hours, stirring occasionally.
- The apples should soften and become mushy as they cook.
- Process the apple mixture in a food processor, food mill, or immersion blender to eliminate any remaining apple chunks.
- Place 3 quarts of apple mixture in a large saucepan, and add the sugar, cinnamon, and cloves.
- Turn the heat up to medium-high, bring the apple butter to a boil, and continue at a low boil, stirring often and watching for scorching or sticking. Cook the mixture until it forms a mound on a spoon.
- Ladle or pour the jam into prepared jars or containers.
- Use a hot water bath canning method to preserve the apple butter. If you are not canning, store the apple butter in the refrigerator or freezer after it has cooled, and eat within 3 weeks if refrigerated or 6 months if frozen.
- If canning, process pint and half pint jars in a water bath canner for 15 minutes if under 1000 feet in elevation, adjusting for higher altitudes, see notes.
Notes
The sugar and spices are optional in this recipe, and not required for safe canning. You can add more or less to your preference or omit them altogether. If you don't have sweet cider, you can use water or apple juice in its place. Really all you need to make apple butter is just apples and patience, but this tested recipe makes a truly exceptional homemade apple butter.
Altitude Adjustments
If canning, process jars in a water bath canner for 15 minutes if under 1,000 feet in elevation. If above 1,000 feet, adjust as follows:
- For 1,001 to 3,000 feet - Process for 20 minutes
- For 3,001 to 6,000 feet - Process for 25 minutes
- Above 6,000 feet - Process for 30 minutes
These times are for half pints and pint jars. If canning in quarts, add 5 minutes to each of these times.
Apple Butter FAQ
At this point, I’ve covered how to make homemade apple butter using a tested recipe for canning. Hopefully I’ve covered everything, but if not, feel free to read on!
How Long Do You Have to Cook Apple Butter?
The cook time for apple butter will vary based on the type of apples you’re using, and how ripe they are. Some apples fall apart really quickly, and others tend to hold together. Choosing sauce apples (rather than baking apples) will help speed things up.
Generally, it takes 20 to 40 minutes to get apples soft enough to puree, and then after that, they’re pureed and cooked until they form a thick apple butter that will mound on a spoon. That takes about 30 to 40 minutes on the stovetop, or about 4 hours in a crock pot on high.
How Do You Get a Smooth Apple Butter?
Technically, you don’t have to puree your apple butter, you can just keep cooking and stirring it. It may not be completely smooth, but it’ll be quite delicious still.
To get a completely smooth apple butter, you can process it with a food mill, blender or immersion blender. I prefer a food mill because I think it yields the best results.
Do You Have to Add Sugar to Apple Butter?
Sugar is optional when making apple butter, and you can make a wonderful apple butter without added sugar. Choose sweet apples to begin with, and you’ll get better results than with tart apples.
Without sugar, apple butter will take a bit longer to cook, and the yields will be lower.
Do You Have to Add Vinegar to Apple Butter?
Some old-fashioned apple butter recipes add a lot of vinegar to the mix, but that’s not common these days. Those recipes were not canned, but rather crocked and stored in a root cellar all winter long, covered with waxed paper.
All that vinegar was necessary for preservation without canning, but it resulted in more of an acidic savory sauce that was used on meats…rather than the sweet apple butter we know today.
For modern tastes, I’d suggest not adding vinegar to your apple butter. If you want it a bit more tart, add no sugar or less sugar, and add a tablespoon or so of lemon juice to taste.
Apples are acidic enough for canning without added acidity or sugar, so in truth, all you really need to make apple butter is apples.
What Spices Do You Use for Apple Butter?
The spices are up to your personal taste, and you can add any dry spices you’d like (even if canning). Cinnamon, nutmeg, ginger, and cardamom are all great choices. Cloves and allspice are also traditional.
Keep in mind that the flavor of the spices will intensify as the apple butter cooks, so don’t add too much at the start.
Fruit Butter Recipes
Looking for more silky smooth fruit butter recipes?
- Pear Butter
- Peach Butter (coming soon)
Mary Patterson
Can the recipe be doubled?
Ashley Adamant
Yes, this can be doubled, provided you have something that can cook that much and keep a lot of surface area for evaporation. It’s got to cook down, and you don’t want it too deep in the pot.