Thick, velvety, and perfectly spiced, this homemade apple butter recipe is one of my favorite fall traditions. With just a handful of ingredients and a little patience, I turn fresh apples into a rich spread that tastes like apple pie in a jar. Whether I slather it on toast, swirl it into oatmeal, or spoon it straight from the jar, it never fails to bring the cozy flavors of autumn into my kitchen.
Why You’ll Love This Recipe
I love this apple butter because it’s simple yet deeply flavorful. It’s made with fresh apples, warm spices, and a touch of brown sugar that gives it a molasses-like depth. It fills the house with the most comforting aroma as it simmers on the stove. Unlike many recipes that call for a slow cooker, I make this one on the stovetop—it’s faster and just as delicious. Plus, it’s a great way to use up apples after a day of picking.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
apples, peeled, cored, and chopped (about 2 pounds or 5 medium apples)
water
cane sugar or brown sugar
fresh lemon juice
ground cinnamon
ground nutmeg
ground cloves
sea salt
Directions
I start by placing the chopped apples and water in a medium saucepan. I bring it to a simmer over medium-high heat, then reduce to medium-low and cover. I let it simmer for about 20 minutes, stirring occasionally, until the apples are soft.
After it cools slightly, I puree the apples using an immersion blender, but a regular blender works too.
I return the puree to the saucepan and stir in the sugar, lemon juice, cinnamon, nutmeg, cloves, and salt. I bring it to a gentle boil over medium heat, then reduce the heat to low.
I cook it uncovered for 40 minutes to 1 hour, stirring often, until the apple butter becomes thick, dark, and spreadable.
Once it’s done, I let it cool completely before transferring it to jars for storage.
Servings and timing
This recipe yields about 1¾ cups of apple butter and serves approximately 12 (2–3 tablespoons per serving). Prep time: 20 minutes Cook time: 1 hour 20 minutes Total time: 1 hour 40 minutes
Variations
Sometimes I like to switch up the spices. I’ve used ground ginger and cardamom in place of cinnamon for a slightly different warmth, and I’ve even added a pinch of allspice for complexity. If I’m in a rush or just want to simplify things, I’ll use a pre-made apple pie spice blend instead. And while I usually go for brown sugar, mixing it with cane sugar gives it a balanced sweetness that I really enjoy.
Storage/Reheating
Once cooled, I store my apple butter in an airtight container in the fridge for up to 2 weeks. It also freezes beautifully—up to 3 months. When I freeze it, I leave some space at the top of the jar to allow for expansion. To use, I thaw it overnight in the refrigerator. No reheating is necessary unless I’m adding it to warm oatmeal or pancakes, in which case a few seconds in the microwave works great.
FAQs
What kind of apples work best for apple butter?
I usually use tart or sweet-tart apples like Granny Smith or Honeycrisp. McIntosh, Fuji, Gala, and Golden Delicious also cook down beautifully for a smooth apple butter.
Can I make this recipe without sugar?
Yes, I’ve tried it without added sugar, especially when using naturally sweet apples like Fuji or Gala. It won’t be quite as rich, but it will still taste great and be a healthier option.
Do I need to peel the apples?
For the smoothest texture, I always peel the apples. If I don’t mind a slightly chunkier texture, I sometimes leave the peels on and use a high-speed blender.
How do I know when the apple butter is ready?
I look for a deep brown color and a thick, spreadable texture. It should cling to a spoon and not run off. If it’s too thin, I just keep cooking and stirring.
Can I can this apple butter?
Yes, it can be canned for long-term storage, but I make sure to follow proper canning guidelines and use sterilized jars and equipment. Since this is a small batch, I usually refrigerate or freeze it instead.
Conclusion
Homemade apple butter is one of those small-batch recipes that feels extra special every time I make it. The deep apple flavor, rich spices, and smooth texture make it the perfect fall spread for just about anything. Whether I’m making it after a trip to the orchard or just craving something cozy, this recipe never disappoints.
This Homemade Apple Butter is rich, silky, and bursting with warm fall spices. Made from fresh apples, sugar, and a blend of cinnamon, nutmeg, and cloves, it’s the perfect cozy spread for toast, pancakes, or oatmeal.
Total Time:1 hour 40 minutes
Yield:About 1¾ cups (12 servings)
Ingredients
2 pounds (about 5 medium) apples, peeled, cored, and chopped
1/2 cup water
1/3 cup cane sugar or brown sugar
1 tablespoon fresh lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
Pinch of sea salt
Instructions
Place chopped apples and water in a medium saucepan over medium-high heat. Bring to a simmer, then reduce to medium-low and cover. Cook for 20 minutes, stirring occasionally, until apples are soft.
Remove from heat and let cool slightly. Puree the apples with an immersion blender or in a regular blender until smooth.
Return the puree to the saucepan. Stir in sugar, lemon juice, cinnamon, nutmeg, cloves, and salt.
Cook uncovered over low heat for 40–60 minutes, stirring often, until the mixture thickens and turns dark brown.
Allow the apple butter to cool completely, then transfer to jars or airtight containers for storage.
Notes
Use tart apples like Granny Smith or sweet-tart varieties like Honeycrisp or Fuji for the best balance of flavor.
For a different spice profile, try adding cardamom, allspice, or ginger.
If using naturally sweet apples, reduce or omit the sugar.
To test doneness, spoon a small amount onto a plate—if it holds its shape and doesn’t run, it’s ready.
Great for spreading on toast, swirling into oatmeal, or using as a filling for pastries.
