This apple butter needs to be the first on your fall to-make list! Smooth and glossy, it’s overflowing with the cozy, warming spices you associate with the season. Cinnamon, nutmeg, cloves, and a hint of vanilla turn sweet ‘n tart apples into a spread you’ll want to slather on everything in sight.
This recipe goes out to my sweet toddler. She LOVES this apple butter. So does my whole family (and soon, yours!), come to think of it. It’s one of those things that just screams fall. The apples (some tart, some sweet), the warming spices, the hint of vanilla. Wow. It makes me want to sing that old song “Over the River and Through the Woods” (you know the one) and share it with everyone I know.
Wonderfully smooth and spreadable, this apple butter goes on pretty much everything. I especially love it on toast and biscuits, but that’s just me. I included a version that can be made on the stovetop and one that can be made in the slow cooker on busier days. Both are beginner-friendly and relatively low-effort. I can’t wait to hear what you think.
Why I Love Making Apple Butter in the Fall
This apple butter might just be the best thing you could possibly do with this fall fruit. Allow me to explain:
- To me, apple butter signals that fall is here. The warm aromas of apple cider, cinnamon, nutmeg, and cloves mixed with sweet stewing apples are enough to send me into major nostalgia mode. It’s an autumn tradition every family should consider.
- When I have a jar of this apple butter in my fridge, I want to put it on everything from toasted Dutch Oven Sourdough Bread to Pumpkin Waffles to Vegan Biscuits. I’ll even dollop it over my Homemade Vegan Yogurt and Pumpkin Granola. It basically replaces jam in our household in the fall, and I’m all for it.
- This recipe is 100% toddler-approved. Our little girl loves it, and I’m pretty darn sure your young ones will too.
Notes on Ingredients
I’m willing to bet you already have much of what this recipe requires in your kitchen right now. Here’s what you’ll need (see the recipe card below for precise measurements):
- Apples – I like using a combo of sweet and tart apples for a more balanced flavour profile. See the section below titled “What Are the Best Apples for Making Apple Butter?” for specific recommendations.
- Apple cider – Or apple juice. I think the apple cider gives this spread a more sophisticated, complex flavour profile, though.
- Sugar – I used mostly light brown sugar with a smidge of granulated sugar. The brown sugar provides a deeper caramel flavour, while the granulated sugar bumps up the sweetness a tad without turning it too molasses-y.
- Lemon juice – To brighten things up a bit and break up the sweetness.
- Spices – Ground cinnamon, nutmeg, and cloves. Plus a little sea salt to balance the sweetness.
- Vanilla extract – The vanilla adds a little extra depth to the flavour profile.
What Are the Best Apples for Making Apple Butter?
I like using a combination of sweet and tart apples for the most balanced flavour profile. For the sweet apples, I tend toward Fuji, Gala, or Honeycrisp. For the tart apples, I like Braeburn and/or Granny Smith. Pick your favourite and don’t be afraid to mix and match.
How to Make Apple Butter From Scratch
Ok, here’s a quick look at how to make apple butter. I included a stovetop method and a slow cooker method. Both are fabulous. For more detailed instructions, see the recipe card below.
Stovetop Method
- Prep the apples. Wash and peel (peeling is optional) the apples, remove the cores, and chop into1-inch pieces.
- Load the pot. Place the apples in a large, heavy-bottomed pot. Stir in the apple cider, sugars, lemon juice, and spices.
- Cook. Bring to a gentle simmer over medium heat. Then cook for 25–35 minutes over low heat, stirring occasionally, until the apples mash easily with a spoon.
- Blend. Remove the pot from the heat and use an immersion blender to blend until smooth. Alternatively, blend in a standard blender (in batches if needed) and then return to the pot.
- Reduce. Stir in the vanilla and cook (uncovered) over low heat for 1½–2 hours, stirring occasionally, scraping the bottom and sides as you do so. You’ll know the apple butter is ready when it’s thick, glossy, and a deep caramel brown.
- Cool. Cool slightly, then transfer to a clean jar/s.
Slow Cooker Method
- Prep the apples. Wash and peel (peeling is optional) the apples, remove the cores, and chop into1-inch pieces.
- Load the slow cooker. Place the apples in a slow cooker. Stir in the apple cider, sugars, lemon juice, and spices.
- Cook. Cover and cook on High for 3–4 hours (or on Low for 6–8 hours), until the apples mash easily with a spoon.
- Blend. Remove the pot from the heat and use an immersion blender to blend until smooth. Alternatively, blend in a standard blender (in batches if needed) and then return to the pot.
- Reduce. Stir in the vanilla extract and cook on low (with the lid slightly ajar) for 1–2 hours, stirring every 30–45 minutes, until the apple butter is thick, glossy, and deep caramel brown.
- Cool. Turn off the slow cooker, cool slightly, then transfer to a clean jar/s.
Tips for Success
- Use the right pot. You’ll want to use a heavy-bottomed pot, such as a Dutch oven. A thin pot won’t distribute the heat as well, and your apple butter will be more likely to burn.
- Prevent burning. When reducing the apple butter, give it a stir here and there, scraping the bottom and sides of the pot (or slow cooker) to prevent sticking/burning. This is particularly important in the last 30-60 minutes of cooking as the apple butter becomes thicker.
- Slow cooker hack. Some slow cookers won’t thicken this apple butter well with the lid ajar. If you experience this, remove the lid completely for the last 30-60 minutes of cooking.
- A note on thickening. This apple butter will thicken considerably as it cools. Keep that in mind as it reduces in the pot. You don’t want it to be too thick.
- Test for readiness. Visually, you’ll have a hint that the apple butter is done when it’s smooth, glossy, and a deep caramel brown, BUT you’ll also want to test it. Spoon a smidge onto a chilled plate. If it holds its shape with little to no liquid separating around the edges, it’s ready.
Variation Ideas
- Boozy apple butter. If you’d like to make this a grown-up apple butter, stir 1-2 tablespoons of bourbon into the pot in the last 15 minutes of cooking.
- Let it be chunky. If you prefer a chunky apple butter, blend 3/4 of the contents of the pot, rather than all of it. I particularly like chunky apple butter on Vegan Pancakes and/or Pumpkin Pie Overnight Oats.
- Use less sugar. If you’re watching your sugar intake, you are more than welcome to use a little less sugar in this recipe. I wouldn’t cut it by too much, though, because the sugar does help the apple butter caramelize and thicken.
Storing Apple Butter
- Refrigerator: When stored in an airtight container, such as a mason jar, this apple butter will keep in the fridge for a whopping 2 weeks.
- Freezer: You can also seal apple butter in a freezer-safe, airtight container (such as a mason jar) and store it in the freezer for up to 3 months. Thaw it in the fridge before diving back in.
More Apple Recipes to Try
Ready for more ways to use up all those apples this fall? Here are a few ideas for you:
Enjoy friends! If you make this apple butter recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below and give the recipe a rating! Thanks so much!
Vegan Apple Butter
Ingredients
- 3 pounds apples cored and chopped, 1.35kg
- ½ cup apple cider or apple juice 120ml
- ¾ cup light brown sugar 165g
- 2 tablespoons granulated sugar 25g
- 1 tablespoon lemon juice 15ml
- 2 teaspoons ground cinnamon 5g
- ¼ teaspoon ground nutmeg 0.5g
- ⅛ teaspoon ground cloves 0.25g
- ¼ teaspoon fine sea salt 1.5g
- 1 teaspoon vanilla extract 5ml
Instructions
Stovetop Method
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Prepare the apples. Wash the apples thoroughly under cold running water. Peel them if you prefer an extra-smooth apple butter. Cut the apples into quarters, remove the cores, and chop into roughly 1-inch pieces.
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Cook the apples. Place the chopped apples in a large, heavy-bottomed pot. Add the apple cider, brown sugar, granulated sugar, lemon juice, cinnamon, nutmeg, cloves, and salt. Stir well to coat the apples.
Bring to a gentle simmer over medium heat. Reduce the heat to low, cover, and cook for 25–35 minutes, stirring occasionally, until the apples are very soft and mash easily with a spoon.
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Blend until smooth. Remove the pot from the heat. Using an immersion blender, carefully blend until completely smooth.
Alternatively, carefully transfer the mixture to a blender in batches, blend until smooth, then return it to the pot.
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Cook the apple butter. Stir in the vanilla extract. Then, return the pot to very low heat and cook uncovered for 1½–2 hours, stirring every 10–15 minutes. Stir more frequently toward the end of cooking, scraping the bottom and sides of the pot to prevent sticking or scorching.
The apple butter is ready when it is thick, glossy, and deep caramel brown. To test, spoon a small amount onto a chilled plate. It should hold its shape with little to no liquid separating around the edges.
-
Cool and store. Let the apple butter cool slightly before transferring it to clean jars or airtight containers.
Store in the refrigerator for up to 2 weeks or freeze for up to 3 months.
Slow Cooker Method
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Prepare the apples. Wash the apples thoroughly under cold running water. Peel them if you prefer an extra-smooth apple butter. Cut the apples into quarters, remove the cores, and chop into roughly 1-inch pieces.
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Add the ingredients. Place the chopped apples in the slow cooker. Add the apple cider, brown sugar, granulated sugar, lemon juice, cinnamon, nutmeg, cloves, and salt. Stir well to combine.
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Cook until tender. Cover and cook on High for 3–4 hours or Low for 6–8 hours, until the apples are completely soft and mash easily with a spoon.
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Blend until smooth. Using an immersion blender, carefully blend the apples directly in the slow cooker until completely smooth.
Alternatively, transfer the mixture to a blender in batches, blend until smooth, then return it to the slow cooker.
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Reduce the apple butter. Stir in the vanilla extract. Leave the lid slightly ajar to allow steam to escape. Continue cooking on High for 1–2 hours, stirring every 30–45 minutes, until the apple butter is thick, glossy, and deep caramel brown.
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Perfect the texture. To test, spoon a small amount onto a chilled plate. It should hold its shape with little to no liquid separating around the edges.
If your slow cooker doesn’t reduce liquids quickly, remove the lid completely during the final 30–60 minutes (if recommended by the manufacturer). Stir occasionally to prevent sticking around the edges.
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Cool and store. Turn off the slow cooker and let the apple butter cool slightly. Transfer to clean jars or airtight containers.
Store in the refrigerator for up to 2 weeks or freeze for up to 3 months.
Notes
- Prevent burning. When reducing the apple butter, give it a stir here and there, scraping the bottom and sides of the pot to prevent sticking/burning.
- Test for readiness. Spoon a smidge onto a chilled plate. If it holds its shape with little to no liquid separating around the edges, it’s ready.
- A note on thickening. Apple butter thickens considerably as it cools, so keep that in mind as you reduce it.
- Storage. Seal the apple butter in a mason jar and store it in the fridge for up to 2 weeks or in the freezer for up to 3 months. Thaw in the fridge before diving back in.