Apple Butter is a smooth thick velvety sauce made up of fresh apples and warm spices. Spoon this delicious jam-like spread on toast, muffins, and biscuits all fall long!
Apple Butter is a more concentrated version of apple sauce that is smoother, thicker, and more flavorful. This yummy butter requires more time to cook but only a few simple ingredients. Can’t get enough apple recipes? Enjoy them in Dutch Apple Pie, Apple & Bacon Spinach Salad, and Overnight Apple French Toast Casserole.
Homemade Apple Butter
Apple Butter doesn’t actually contain any butter. It’s called this because it is a thick spreadable condiment that you’ll want to spread over everything like butter. It’s actually a great low calorie butter replacement.
Ingredients for Apple Butter:
- Apples– Since this cooks for so long you can really use any apple. They’ll all break down so choose the flavor varieties you like the best. I like to use Golden Delicious and Fuji.
- Apple Cider– This adds liquid, spices, as well as concentrated apple flavor. Apple juice can be used instead.
- Brown Sugar– Adds sweetness and a depth of flavor. Use light or dark.
- Cinnamon– This warm spice pairs beautifully with apples.
- Nutmeg– This is a nutty warm spice that is often paired with cinnamon.
- Salt– Just a little is needed to help accentuate the other flavors.
- Vanilla– Pure vanilla extract should be used for best flavor. For more tang, add lemon juice instead.
How to make Apple Butter:
Time needed: 2 hours and 15 minutes
Place apples in a large pot with cider, brown sugar, cinnamon, salt, and nutmeg.
Cook covered over medium-low heat for 1 hour, stirring every 10 minutes, until very soft.
Puree apples with a hand blender or in a high powered blender until smooth.
Cook UNcovered over low heat for about 1 hour, stirring occasionally (about every 10 minutes and then every 2-3 minutes for the last 15 minutes) until dark in color. Stir in vanilla.
Place in jar and store in fridge up to 3 weeks. (Makes about 3 1/2 cups.)
No. The skin will get soft as the apples simmer so the peel doesn’t need to be removed. I do recommend using fresh picked apples since they won’t have any wax on them.
Golden Delicious, McIntosh, Jonagold, Macoun, Fuji, and Gala are apple varieties that soften quickly.
Apple Butter is a condiment made up of apples, sugar, and spices. The apples are cooked down and pureed like apple sauce but are then cooked again to caramelize, thicken, and concentrate the sauce.
Apple Butter is delicious on toast, rolls, English muffins, bagels, pancakes, muffins and can even be used a a sauce over meats. Apple pair really well with pork.
A jar of Apple Butter is a great homemade gift to give out during the holidays.
TOOLS USED TO MAKE THIS APPLE BUTTER:
- Pot & Skillet Set– These are the skillets and pots I use. They have a heavy bottom making them sturdy and cook the food evenly. I use these multiple times a day.
- Hand Blender– This is such a great tool to have in the kitchen! I love it more making dressing, soup, and these fried beans!
- Wolf Gourmet Blender– This blender is amazing! It a power house that can blend anything. I love it and use it for everything from smoothies, to soups, to dressings. KitchenAid Blender– If you’re not ready to commit to a high power blender, this one is great! This one served me well in making smoothies and pureeing soups and sauces for 8 years.
LOOKING FOR MORE APPLE RECIPES? CHECK OUT THESE:
- Easy Apple Crumble
- Caramel Apple Cheesecake Bars
- Apple Oatmeal Cookies
- Spiced Apple Cupcakes with Caramel Frosting
- Homemade Caramel Apples
- 3 pounds apples, quartered and cored
- 3/4 cup apple cider, or apple juice
- 1/2 cup brown sugar, packed
- 1/2 tablespoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1/8 teaspoon nutmeg
- 1 teaspoon vanilla extract
- Place apples in a large pot with cider, brown sugar, cinnamon, salt, and nutmeg.
- Cook covered over medium-low heat for 1 hour, stirring every 10 minutes, until very soft.
- Puree apples with a hand blender or in a high powered blender until smooth.
- Cook UNcovered over low heat for about 1 hour, stirring occasionally (about every 10 minutes and then every 2-3 minutes for the last 15 minutes) until dark in color. Stir in vanilla.
- Place in jar and store in fridge up to 3 weeks. (Makes about 3 1/2 cups.)