Easy Homemade Apple Butter recipe, made with apples, sugar, cinnamon and cloves. So simple to make … It’s thick, sweet and delicious … the perfect homemade holiday gift!
Homemade apple butter is a must-make item in my house during this time of the year! There’s nothing like the taste of homemade, and even more so when it comes to rich and delicious apple butter.
How to make Apple Butter Video – Full Instructions!
How to make Apple Butter:
This recipe can be made start to finish in under 2 hours using this stove-top method. If you’d like to use a slow cooker, I’ve included instructions for that too in the recipe card!
- Start by peeling and coring the apples. Dice the flesh and place the pieces into a stock pot with 2 cups of water and simmer 10 minutes or until softened. Use an immersion blender to puree the mixture until smooth. I prefer to pour the mixture into a high-speed blender for this process, but either works.
- Measure out the apple puree and pour back into the stockpot. Add one 1/2 cup of sugar for every cup of puree. Add cinnamon and ground cloves. Stir everything together and simmer 45-60 minutes over medium heat. Make sure you stir every 5 to 10 minutes to keep the mixture from burning.
- Ladle the apple butter into mason jars and cover with lids. Store in the refrigerator for up to a month.
- I’ve included canning instructions in the recipe card if you’d like to water-bath can your jars for long-term storage.
This recipe makes 6 half pint mason jars or 3 pint jars.
Watch the video to see the difference in the consistency by simmering it for 45 minutes versus 60 minutes. If you’d like it to be very thick, go for 60 minutes … it’s worth it!
What kind of apples should I use to make apple butter?
If you are wondering what kind of apples to use, the answer is easy … the ones you have! All kidding aside, you can use any apple that you like. I personally just get what’s on sale!
I made this apple butter using Granny Smith apples because they give the richest apple flavor and blend very smooth, but any ole apple will do the trick!
How to store Apple Butter.
- Canned – Apple Butter can be ladled into jars and water-bath canned for long-term storage in your pantry. When properly canned, the apple butter should stay good for 12-18 months.
- Refrigerated – Store in the refrigerator for up to a month.
- Frozen – Store in the freezer for up to 6 months.
How can I give apple butter away as a gift?
Apple Butter makes a great gift! It’s best to water-bath can the jars after you fill them in order to give them a long shelf life. Otherwise they will have to be stored in the fridge. You can find decorative or plain canning jars to use for your gifts. I’ve created this simple, but beautiful label that you can print out and label your jars for gift giving.
- Click here to get your ⇒ FREE Apple Butter Regular Mouth Label Printable
- This printable was created for the Avery template 22807 (affiliate link)
- When printing, make sure to UNCHECK the FIT to PAGE option!
Uses for Apple Butter:
- Spread on toast, biscuits or sandwiches.
- Add moisture to baking recipes to cut down on fat.
- Sweeten sauces such as BBQ sauce and glazes.
- Glaze for baked ham.
- Delicious on top of ice-cream.
- Add a dollop to steamed sweet potatoes for sweetness and spice.
Other recipes you might like:
Did you make this Apple Butter recipe? Let me know how it turned out by ★★★★★ RATING this recipe and leave a comment below!!
- 5 lbs. apples, any kind will work but Granny Smith apples are best
- 2 cups water
- 2.5 cups granulated sugar
- 1 cup light brown sugar
- 1.5 teaspoons cinnamon
- 1/4 teaspoon ground cloves
- Peel and remove cores from apples. Cut the flesh of the apples into small pieces and put them in a large stockpot with the water. Simmer for 15 minutes to soften, stirring occasionally.
- Pour the mixture into a blender and puree until smooth. It should measure out to 7 cups of puree. *see notes (You can also use an immersion blender to puree right in the stock pot)
- Add the sugars and spices and simmer on low to medium-low heat until the desired consistency, 45-60 minutes. The apple butter should be thick enough to mound on a spoon. Stir frequently to avoid sticking or burning.
- Ladle the hot apple butter into jars, leaving a 1/4 inch headspace. Wipe the rim of the jar to remove any apple butter. Center the canning lid on the jar and adjust the band to finger-tight. (Do not over tighten!) If you are NOT water-bath canning, let the jars cool and store in the refrigerator for up to a month.
- If canning, prepare the water-bath canner by filling with water and bring to a boil while you are making the apple butter.
- Once you've filled all of your jars, place them on the rack and lower it into the boiling water. Make sure there is 1 inch of water covering the tops of the jars. Process for 10 minutes for pint size jars or smaller. If you are over 1000 feet in elevation, process for 15 minutes. Turn off heat and let jars sit for 5 minutes.
- Remove the jars from the canner, using a jar remover. Place them on a kitchen cloth to cool for 12 hours. Check seals and refrigerate any jars that did not seal properly.
Slow Cooker Instructions
- Place chopped apples, water, sugars and spices into a slow cooker. Cook on low heat for 10 hours. Remove the cover and use an immersion blender to puree the mixture. Continue to cook uncovered until the desired consistency is reached. (Peeling the apples is not necessary when using this method to get a smooth apple butter. The apple skins cook down to a really soft texture which makes them easy to blend)
- Use 1/2 cup of sugar for every cup of apple puree.
- After checking seals, leave the rings off when storing.