Apple Butter

 This apple butter recipe tastes like apple pie in a jar! It has a sweet, concentrated apple flavor with warm, cozy depth from spices and brown sugar. I’ve eaten more than I’d care to admit straight off a spoon, but it’s also wonderful on pumpkin bread, scones, English muffins…even overnight oats! This homemade apple butter makes anything it touches taste like fall. 

This recipe is a perfect cooking project for a crisp fall day, especially after apple picking. It takes a little time to make, but I think it’s totally worth it. It doesn’t just taste delicious—it’ll make your kitchen smell amazing too. I hope you love it as much as I do! 

What is apple butter?

Apple butter is a thick, flavorful spread made with apples, sugar, and spices. No actual butter here! It’s essentially twice-cooked applesauce: you’ll simmer apples until they’re tender enough to puree. Then, you’ll cook the apple puree again with the sugar and spices. Once it reduces into a thick, fragrant spread, you have apple butter!

 Ingredients

2 pounds apples, peeled, cored, and chopped into small pieces (about 5 medium)

1 cup water

½ cup cane sugar or brown sugar

3 tbsp fresh lemon juice

1 tsp cinnamon pdr

¼ tsp nutmeg pdr

Pinch ground cloves

Pinch sea salt

 

 Preparations

Combine the apples and water in a medium saucepan. Place over medium-high heat and bring to a simmer. Reduce the heat to medium-low, cover, and simmer, stirring occasionally, for 20 minutes, or until the apples are soft.

Allow to cool slightly, then blend with an immersion blender or transfer to an upright blender and blend until smooth.

In the saucepan, combine the apple puree, sugar, lemon juice, cinnamon, nutmeg, cloves, and salt. Place over medium heat and stir until the sugar dissolves. Bring to a gentle boil, then reduce the heat to low and cook uncovered, stirring often to prevent sputtering, for 40 minutes to 1 hour, or until the apple butter has a thick, spreadable texture and rich brown color. Remove from the heat and allow to cool to room temperature. Transfer to an airtight container or jar and store in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.

 

 

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