Description
A rich and flavorful homemade apple butter recipe featuring a blend of sweet and tart apples cooked low and slow with warm spices, then pureed to a smooth, thick spread. Perfect for toast, baking, or as a cozy fall condiment.
Ingredients
Scale
Apples
- 5 pounds apples (mix of sweet + tart, such as Honeycrisp, Fuji, and Granny Smith)
Liquids
- 3/4 cup water
- 1 tablespoon freshly squeezed lemon juice (plus more to taste at the end)
- 2 teaspoons vanilla extract
Sweeteners and Spices
- 1 1/4 cups cane sugar or brown sugar (adjust to taste — start with less if you prefer it less sweet)
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/8 teaspoon fine sea salt
Instructions
- Prep the apples: Core and chop the apples into pieces; peeling is not necessary as the skins will soften during cooking.
- Combine ingredients: In your chosen cooking vessel, add the chopped apples, water, cane or brown sugar, cinnamon, nutmeg, cloves, salt, and 1 tablespoon of freshly squeezed lemon juice. Stir well to ensure all ingredients are mixed evenly.
- Cook the apples: Choose your cooking method: For Instant Pot, secure the lid and set to Manual or Pressure Cook on high for 15 minutes, then let the pressure release naturally for 10 minutes before quick releasing any remaining steam. For Crock-Pot, cover and cook on low for 8–10 hours or high for 4–5 hours until apples are thoroughly tender. For Stovetop, bring the mixture to a simmer over medium heat, then reduce to low, cover partially, and cook for 1½ to 2 hours, stirring occasionally until the apples are very soft and fragrant.
- Blend until smooth: Use an immersion blender directly in the pot or transfer in batches to a blender and purée the cooked apple mixture until completely smooth.
- Thicken the apple butter: If using the Instant Pot, switch to the Sauté function on low and cook uncovered while stirring frequently for 10 to 20 minutes until the mixture thickens and becomes glossy. For Crock-Pot or Stovetop, continue cooking uncovered and stirring occasionally for 30 to 60 minutes until the apple butter darkens and reaches your preferred consistency.
- Finish and store: Stir in the vanilla extract. Taste and adjust the flavor by adding extra lemon juice or sugar if desired. Allow the apple butter to cool slightly before transferring to sterilized jars for storage.
Notes
- Peeling apples is optional as cooking softens the skins and blending will create a smooth texture.
- The sweetness level can be adjusted by using less or more sugar according to taste.
- If you prefer a chunkier apple butter, blend for a shorter time or mash instead of fully pureeing.
- Store apple butter in the refrigerator for up to two weeks or freeze for longer storage.
- Use sterilized jars and seal properly if you plan to preserve for months.
