Apple Butter Recipe

This homemade apple butter recipe is thick, spiced just right, and honestly pretty foolproof. You only need a few ingredients (apples, sugar, cinnamon) and a little time — after that, you’ve got the perfect cozy spread for toast, pancakes, or honestly just a spoon. Works great in a slow cooker or on the stovetop.

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Quick Summary

• Prep time: 20 mins
• Cook time: 1 hr 15 mins (or 10 hrs slow cooker)
• Flavor: warm, spiced, rich
• Great for: fall mornings, toast, edible gifts

Why I Like This Recipe

It started because I had way too many apples, and I was not about to bake a pie at 8 p.m. Threw everything in a pot, forgot about it for a bit, and yeah — this came out way better than expected. Sweet, smooth, kinda like fall in a jar. Also makes your place smell amazing.

Ingredients

• 5 lbs granny smith apples
• 2 cups water
• 3 cups granulated sugar
• 1 cup light brown sugar
• 1 ½ tsp ground cinnamon
• ¼ tsp ground cloves

How To Make Apple Butter

1. Peel and simmer: Peel, core, and chop the apples. Toss them in a big pot with water. Simmer about 15 mins, stir once in a while, until soft.
2. Blend it up: Use an immersion blender (or a regular blender if that’s what you’ve got) until it’s super smooth. Measure out 8 cups of puree. Got extra? For every extra cup, just add ½ cup sugar.
3. Add sugar + spices: Return the puree to the pot. Add both sugars, cinnamon, and cloves. Simmer on low — stir every so often so nothing sticks. Let it go until it’s thick, about 45–60 mins.
4. Test doneness: It should hold its shape on the back of a spoon or not run on a cold plate.
5. Jar it up: Ladle into clean jars (¼-inch headspace). Wipe the rims clean, seal, and let cool. Store in the fridge — or can them if you’re into that.

Slow Cooker Instructions

Add everything to the slow cooker. Cook on LOW for 10 hours with the lid on. Blend smooth. Cook on HIGH uncovered until thickened, stirring now and then to avoid burning.

Tips for Success

• Don’t skip the blending step — it’s what makes it butter-smooth.
• Use firm apples like Granny Smith — too soft and the texture gets weird.
• Want it less sweet? Cut back the sugar a bit — it still works.
• If canning, follow safety guidelines. A sealed lid should not pop when pressed.

Storage and Reheating

• Fridge: Keeps for about 1 month in sealed jars. Label ’em so you don’t forget.
• Freezer: Totally freezer-friendly. Just leave a little space at the top of your container.
• Shelf-stable (if canned): If processed correctly in a water bath, can last up to a year.

Frequently Asked Questions

• Do I have to peel the apples?
  For stovetop, yeah. For slow cooker, you can skip it — the skins get soft enough to blend.
• Can I use less sugar?
  Yep. Taste as you go, but don’t skip it entirely — sugar helps preserve it too.
• How do I know it’s done?
  It should stay thick on a spoon or not spread on a chilled plate.
• Can I add other spices?
  Go for it. Nutmeg, allspice, even a splash of vanilla — just don’t overdo it.
• What apples are best?
  Granny Smith’s the go-to, but a mix of tart and sweet (like Fuji or Honeycrisp) works too.

Common Mistakes and How to Dodge Them

• Undercooking it: If it’s too thin, it’s not done. Give it more time. Apple butter thickens as it cools too.
• Not stirring enough: Especially on the stovetop — it will stick if left too long. Stir every 10 mins or so.
• Overfilling the jars: Leave that ¼-inch space at the top or they might not seal right.
• Forgetting the cold spoon test: That’s your best bet for checking thickness. Trust the spoon.
• Skipping canning safety: If you’re canning, follow legit steps. Clean tools. Boil the jars. No shortcuts here.

Nutrition Facts (Per Serving – 1 Tbsp)

• Calories: 45 kcal
• Total Fat: 1g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 1mg
• Potassium: —
• Total Carbohydrate: 12g
• Dietary Fiber: —
• Sugars: —
• Protein: 1g