Apple Butter Recipe

Have You Ever Tried Apple Butter?

If you’ve never heard of apple butter, you’re missing out on one of the coziest, most comforting spreads around. What you’re seeing in the picture is a jar of rich, homemade apple butter—smooth, spiced, and packed with the deep flavor of slow-cooked apples.

Despite the name, apple butter doesn’t contain any butter at all. The “butter” refers to its creamy texture. It’s made by simmering apples for hours with warm spices like cinnamon and cloves until it becomes thick, caramelized, and spreadable.

Perfect on toast, biscuits, pancakes, or even stirred into oatmeal or yogurt, apple butter is a fall favorite—but truly delicious all year round.

Here’s a simple, classic homemade apple butter recipe:

Ingredients:

• 6 pounds of apples (such as Fuji, Gala, or McIntosh), peeled, cored, and sliced
• 2 cups of apple cider or water
• 1 to 2 cups granulated sugar (adjust to taste)
• 1/2 cup brown sugar (optional, for a deeper flavor)
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/2 teaspoon ground nutmeg (optional)
• 1 tablespoon vanilla extract (optional, added at the end)

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Instructions:

1. Cook the apples:
   In a large pot or slow cooker, add the apples and apple cider (or water). Cover and cook on low heat (or slow cooker on low) for about 6–8 hours, stirring occasionally, until the apples are soft and broken down.
2. Blend (if needed):
   Use an immersion blender (or transfer to a blender in batches) to puree the mixture until smooth.
3. Add sweeteners and spices:
   Stir in sugar, brown sugar, cinnamon, cloves, salt, and any optional spices. Continue to cook uncovered on low, stirring frequently to prevent sticking, for another 1–2 hours, or until it thickens to a spreadable consistency.
4. Finish it off:
   Once thick and dark brown, remove from heat. Stir in vanilla extract if using.
5. Store:
   Let cool, then transfer to clean jars. Refrigerate for up to 3 weeks, or freeze for longer storage. You can also can it using proper sterilization and processing methods for shelf-stable storage.