Apple butter Recipe
American · Condiment · 200 min total
A smooth, concentrated apple spread that captures the essence of autumn. This slow-cooked apple butter is sweet, spiced, and perfect for toast or biscuits.
20
min prep
min prep
180
min cook
min cook
32
servings
servings
40
kcal/serving
kcal/serving
Ingredients
- 3 lbs apples (mix of sweet and tart, like Fuji and Granny Smith)
- 1 cup apple cider
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground allspice
- 1/8 tsp salt
Instructions
- Wash, peel, core, and chop apples into 1-inch chunks.
- In a large heavy-bottomed pot, combine apples, apple cider, sugars, cinnamon, cloves, allspice, and salt. Bring to a boil over medium-high heat.
- Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally, until apples are soft.
- Remove from heat and puree with an immersion blender until smooth. Alternatively, cool slightly and puree in batches in a blender.
- Return puree to pot. Cook over low heat, uncovered, stirring frequently, for 2 to 3 hours, until the mixture is very thick and dark brown. To test, spoon a small amount onto a chilled plate; it should not release liquid.
- Ladle hot apple butter into sterilized jars, leaving 1/4-inch headspace. Wipe rims, seal, and process in a boiling water bath for 10 minutes. Alternatively, cool and refrigerate for up to 3 weeks.
Tips
- For a smoother texture, strain the puree through a fine-mesh sieve before cooking down.
- Store in the refrigerator for up to 3 weeks or freeze for up to 6 months.
- Serve on toast, pancakes, or as a glaze for pork or chicken.
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