Easy Homemade Apple Butter with Fresh Apples & Spices
I’m a fall girly. All the cozy sweaters, chill mornings, and delicious spices just scream my name. Which is why this easy homemade apple butter is one of my new favorite things to make in the fall. Your kitchen will smell amazing for hours, and it’s a simple recipe to leave simmering on the stove while you get on with your business.
If you’ve come home with a bag full of apples and aren’t quite sure how to use them. This recipe will knock through a few, and they’ll cook down to absolute cozy deliciousness. But also, if you need more apple inspo, you have to try my Apple Streusel Pie (as pretty as she is tasty) and/or my Apple “Pumpkin” Puffs (cute and delicious).
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WHAT IS APPLE BUTTER?
Apple butter is made by cooking down fresh apples, low and slow. I saw someone say recently that the difference between apple butter and apple sauce is like the difference between lightly sauteed onions and deeply caramelized onions (think French onion soup). And, to me, that perfectly explains it.
By cooking the apples down for hours, they deepen not only in color but in flavor. Plus, make your kitchen smell absolutely incredible. It’s slightly thicker than an applesauce, and pureed as smooth as you can get it. Making for the perfect treat to spread over homemade scones or pop in a jar as a cute gift for a friend. Cause who doesn’t like to receive homemade deliciousness?
Do I have to peel my apples? Nope! Apple skin is packed with nutrients, so I prefer to leave mine on. Since you’re cooking these way down (and blending them), you won’t even notice it’s in the butter.
INGREDIENTS
- Apples: The base of the butter; combining sweet and tart varieties adds depth and natural sweetness.
- Light brown sugar: Enhances sweetness and adds a hint of molasses richness.
- Ground cinnamon: Adds warmth and classic apple spice flavor.
- Ground cloves: Provides a deep, aromatic spice note.
- Ground nutmeg: Lends a subtle earthiness and complexity.
- Salt: Balances sweetness and enhances overall flavor.
- Lemon juice: Brightens the mixture and preserves color.
- Water: Helps the apples cook down smoothly without burning.
Can I just use one apple variety? You can, but I like to use a mix of sweet and tart. If you have an apple variety native to you that combines both flavors well, just use it. Otherwise, I like a combo of Honeycrisp and Granny Smith.
HOW TO MAKE HOMEMADE APPLE BUTTER
To start, core and chop your washed apples into chunks—there’s no need to peel them unless you prefer it. The skin adds extra fiber and nutrients! In a heavy-bottomed pot, combine the chopped apples with brown sugar, cinnamon, cloves, nutmeg, salt, lemon juice, and water.
Stir everything together well, then cover the pot and bring it to a simmer over low heat. After about 15 minutes, slightly offset the lid to let some steam escape, and continue to cook the apples for about an hour. Be sure to stir every 15–20 minutes so nothing sticks or burns.
Once the apples are very soft, use an immersion blender to puree the mixture right in the pot until smooth. Alternatively, you can carefully transfer the mixture to a blender. Return the puree to the stove, cover, and cook over medium heat. Stir every 30 minutes at first, then more frequently—every 5–10 minutes—as it thickens to prevent burning. The apple butter is done when it’s deep brown, thick, and slowly slides off a spoon (not runny like applesauce, but not stiff like paste). This will take a few hours.
Let it cool completely before transferring to a clean jar or airtight container. Store in the refrigerator for up to 3 weeks or freeze for up to 6 months.
3 reasons you’ll love this apple butter
TIPS & VARIATIONS
- Instead of water, you can substitute apple cider if you have it on hand for even more apple flavor.
- Use a mix of apples for contrasting sweet and tart flavors. You can also use a single apple variety if you prefer
- No need to peel your apples. Apple skin is packed with nutrients and fiber. Once you cook down and blend your apples, you won’t even know the skin is there.
- Don’t forget to set a timer to remember to stir your apple butter as it cooks down! The closer it gets to the final butter stage, the more often you need to scrape the pot and stir it. You don’t want your apple butter to burn!
STORING YOUR HOMEMADE APPLE BUTTER
Once made, store your apple butter in a jar in the fridge for easy use. It will keep there for up to three weeks. If you want to save your apple butter for later, place it in the freezer where it will last for up to six months.
MORE RECIPES TO MAKE YOUR KITCHEN SMELL GOOD
If you’ve never made a drinkable simmer pot, now’s the time to make your own Homemade Fruit Punch. Bonus: You can swap out the fruit for whatever you have on hand! Looking for a cozy treat for one? Try this Spiced Poached Pear, paired perfectly with homemade streusel and some crème anglaise. Need a yummy, sweet brunch option? This Cinammon Sugar Pull-Apart Bread is as fun to eat as it is delicious.
EQUIPMENT YOU’LL NEED
Equipment
- Heavy Bottomed Pot
- Spatula
- Knife
- Cutting Board
- Immersion Blender
- Measuring Cups
- Measuring Spoons
Ingredients
- 1.5 lbs apples mix of sweet and tart (honey crisp + granny smith)
- ⅓ cup light brown sugar
- ½ tsp ground cinnamon
- ⅛ tsp ground cloves
- ⅛ tsp ground nutmeg
- ⅛ tsp salt
- 2 tsp lemon juice
- ¼ cup water
Instructions
- Core and chop the apples into chunks. I leave the skin on but you can peel if preferred
- In a heavy-bottomed pot, combine chopped apples, brown sugar, cinnamon, cloves, nutmeg, salt, lemon juice, and water (or apple cider). Stir to mix well.
- Cover and bring to a simmer over low heat. After 15 minutes, place the lid of the pot slightly offset, to allow for some steam to release. Cook down your apples for about 1 hour. Stir every 15-20 minutes (set a timer so you don’t forget!)
- Once the apples are very soft, use an immersion blender to puree the mixture until smooth. You can also use a blender for this step
- Place back on the stove with the lid on, cooking over med heat, stirring every 30 minutes. After a few hours, as your apple butter is close to done, start stirring every 5-10 minutes, so it doesn’t burn. Be sure to scrap any bits that stick to the bottom and side of the pan, and stir into the butter. This is good flavor and adds to the deep color!
- When ready, the apple butter will have thickened and be a deep brown. To test, if you scoop some up with your spoon, it should slowly slide off (not thin, like applesauce, or thick like cement)
- Let cool completely, then transfer to a clean jar or airtight container. Refrigerate for up to 3 weeks or freeze for up to 6 months
