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Homemade Apple Butter

Close-up of a jar filled with rich, dark homemade apple butter, showing its thick texture and small seeds.
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A rich, velvety apple butter simmered low and slow, perfect for fall and holiday gifting.

Ingredients

Scale
  • 6 pounds apples (a mix of sweet and tart varieties like Fuji, Gala, Honeycrisp, and Granny Smith)
  • 2 cups granulated sugar (or brown sugar for deeper flavor)
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground allspice
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup apple cider or water

Instructions

  1. Wash and core the apples. You can peel them if you prefer a smoother texture, or leave the skins on for added color and nutrients. Cut the apples into quarters.
  2. Place the apple pieces in a slow cooker or a large, heavy-bottomed pot. Add the apple cider or water.
  3. Cook on low in the slow cooker for 8-10 hours, or on the stovetop over medium-low heat, stirring occasionally, until the apples are very soft and have broken down. If using the stovetop, you may need to add a little more liquid if it becomes too dry.
  4. Once the apples are soft, mash them with a potato masher or an immersion blender until you reach your desired consistency. For a very smooth butter, you can press the cooked apples through a food mill or sieve.
  5. Stir in the granulated sugar, cinnamon, allspice, cloves, and nutmeg.
  6. Continue to cook, uncovered, stirring frequently, until the apple butter has thickened to your liking. This can take another 2-4 hours in the slow cooker on high, or 1-2 hours on the stovetop. It should be thick enough to mound on a spoon without dripping off immediately.
  7. While the apple butter is cooking, prepare your canning jars if you plan to preserve it. Sterilize your jars and lids according to standard canning procedures.
  8. Once thickened, ladle the hot apple butter into the prepared jars, leaving about 1/4 inch of headspace. Wipe the rims clean, place the lids on, and screw on the bands fingertip tight.
  9. Process the jars in a boiling water bath for 10 minutes (adjust for altitude if necessary). Remove the jars and let them cool undisturbed for 12-24 hours. Check seals before storing.
  10. Alternatively, you can store the apple butter in the refrigerator for up to 3 weeks or freeze it for longer storage.

Notes

  • For a richer flavor, consider using brown sugar instead of granulated sugar.
  • You can adjust the spices to your preference. Add a pinch of ground ginger for extra warmth.
  • If you don’t have a slow cooker, the stovetop method works well. Just be sure to stir frequently to prevent scorching.
  • Apple butter can be stored in the refrigerator for up to 3 weeks or frozen for longer storage.
  • Properly canned apple butter will last for up to a year in a cool, dark place.

Nutrition

Find it online: https://mdlatdmm.com/homemade-apple-butter/